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Tortellini alla bolognese

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
95 min

DIFFICULTY
Difficult

TYPE
First course

Tags

Difficult, Anniversary, Gift foods, Impress guests, First course, 5 minutes, 90 minutes, Emilia Romagna, More than 1 hour

Ingredients for 4 people

For pasta: 2 1/3 cups Italian type 00 flour
3 eggs For filling: ¼ pound Mortadella
¼ pound prosciutto
¼ pound pork loin
1 ¾ cups grated Parmigiano Reggiano
1 egg
2 tablespoons butter
freshly grated nutmeg to taste
salt to taste
10 ½ cups meat broth

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Ingredients

Preparation 90 minutes preparation + 5 minutes cooking

Make a well in the flour.

Add eggs, salt and oil and knead until smooth. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes.

Melt butter in a pan over medium heat. Add pork loin, cut into ¾-inch cubes. Cook over low heat for 10-15 minutes, then cool.

Grind the mortadella, prosciutto and pork loin together.

Place meat mixture in a bowl and carefully stir in Parmigiano and egg. Season with a pinch of salt, pepper and freshly ground nutmeg.

Roll out dough into paper-thin sheets (less than 1/16-inch) with a rolling pin or pasta machine. Cut into 1- to 1 ½-inch squares.

Place a small amount of filling on each little square.

Fold into a triangle, and fold in the corners.

Fold over the top corner and seal the tortellini by pressing together the two outside corners around your little finger, forming a ring.

Cook tortellini in a pot of boiling broth for 4 minutes. Remove from heat and allow to rest for a few minutes before serving with broth.

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