A traditional stuffed pasta from the Emilia-Romagna region of Italy. Larger than tortellini, they are typically filled with a delicate mixture of Ricotta, Parmigiano Reggiano, meat or herbs, then folded into their distinctive ring shape.
INGREDIENTS:
Tortelloni filling
· 150g beef
· 250g pork
· 120g Prosciutto Crudo di Parma
· 120g Mortadella
· 400g That's Amore Ricotta
· 50 g That's Amore Mascarpone
· 120g Parmigiano Reggiano
Parmigiano sauce:
· 250g Parmigiano Reggiano
· 500ml cream
(Combine the two ingredients in pot cooking slowly until smooth)
METHOD:
- Pan fry pork and beef, when the meat is cooked set aside to cool. When cool, combine minced pork, beef, prosciutto and mortadella with the ricotta, mascarpone and parmigiano.
- Fold the pasta tortelloni shapes and cook boiling water.
- When the pasta is cooked add to a pan with butter and sage.
- Finish with parmigiano sauce and aged balsamic vinegar.
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