Difficulty Level: Difficult
Total Time: 2.5 hours
Serving Size: 2-4 servings
Ingredients:
Pasta Dough:
1 ½ cups ‘00’ wheat flour
3/4 cup semolina flour
3 eggs, 2 yolks
Filling:
1/4 lb. prosciutto di Parma
1/4 lb. mortadella
1/4 lb. pork loin
2 tbsp. butter
1/2 cup Parmigiano Reggiano, finely grated
2 egg yolks
Salt & pepper to taste
Parmigiano Cream Sauce:
1 ¼ cup heavy cream
1/2 cup Parmigiano Reggiano, finely grated
Directions:
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
In a sauté pan over medium heat, melt the butter and brown the pork loin on all sides. Coarsely chop and add to a blender along with the prosciutto and mortadella. Blend until the mixture is finely chopped.
Add the Parmigiano and egg yolks and blend until combined. Add salt and pepper to taste. Remove the filling from the blender and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).
Cut the pasta sheets into 2 x 2 inch squares. Place about 1/2 tsp. of the filling onto each square and shape the tortellini.
Bring a large pot of water to a boil, add plenty of salt. Cook the tortellini until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water.
In a saucepan over low heat, add the heavy cream and simmer for about 4-5 minutes to reduce. Remove from heat and whisk in the Parmigiano until smooth, adding more to taste.
Strain the tortellini and add to a large sauté pan along with the Parmigiano cream sauce and 1/4 cup pasta water. Toss on medium-high until combined. Add more pasta water as needed.
Plate and top with more grated Parmigiano and serve!