Cream and Ham Tortellini

Instructions

1. 1

   Mound the flour on a work surface and make a well. Add the 4 eggs, beat them with a fork while gradually drawing in the flour, then knead until the dough is soft and smooth. Wrap and rest in a cool place.

   30 min

2. 2

   Meanwhile, cut the pork loin, veal, prosciutto and mortadella into coarse pieces.

3. 3

   Melt 15 g butter in a large skillet. Brown the pork and veal for about 10 minutes, until their juices have evaporated, then let them cool until lukewarm.

   10 min

4. 4

   Process the prosciutto, mortadella and cooked meats until even. Add 150 g Parmigiano Reggiano, nutmeg, pepper and the egg; process again. Taste before adding salt, transfer to a bowl and cool completely.

5. 5

   Roll the dough with a rolling pin or pasta machine to a thin sheet about 0.6 mm thick. Use only enough flour to prevent sticking and keep unused dough covered.

6. 6

   Trim the sheet and cut it into 4 cm squares. Put about 2 g cold filling in the center of each. Fold each square into a triangle, seal the edges, then bring the two base corners around an index finger and pinch them together. Place the tortellini on a lightly floured towel in a cool place.

7. 7

   Cut the cooked ham into strips, then dice it. Melt 50 g butter in a very large skillet and sauté the ham for a few seconds.

8. 8

   Pour in the cream, mix and season with a pinch of nutmeg, salt and pepper. Cook the tortellini in a large pot of generously salted boiling water until tender.

9. 9

   Drain the tortellini and transfer them to the skillet. Toss briefly off the heat and serve hot, with grated Parmigiano Reggiano if desired.