Tortellini Emiliani

Name: Tortellini Emiliani
Cook time: 2 h
Total time: 2 h
Yield: 5
Ingredients: 7-10 Tbsp For the pasta fresca (fresh pasta):; 300 g Italian wheat flour (type 00); 100 g fine semolina; 2 Eggs; 4 leaves Savoy cabbage; 7-10 Tbsp salt and freshly ground black pepper; 200 g Pork, roughly cut up; 40 g Mortadella, roughly chopped; 7-10 Tbsp freshly grated nutmeg; 7-10 Tbsp salt and freshly ground black pepper; 40 g Butter; 8 Sage leaves; 50 g Parmesan, freshly grated

AUTHOR
Rachel Vazquez

DIFFICULTY
not easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 5

7-10 Tbsp For the pasta fresca (fresh pasta):
300 g Italian wheat flour (type 00)
100 g fine semolina
2 Eggs
4 leaves Savoy cabbage
7-10 Tbsp salt and freshly ground black pepper
200 g Pork, roughly cut up
40 g Mortadella, roughly chopped
7-10 Tbsp freshly grated nutmeg
7-10 Tbsp salt and freshly ground black pepper
40 g Butter
8 Sage leaves
50 g Parmesan, freshly grated

Directions

1
For the pasta dough, mix flour and durum wheat semolina on a clean work surface or in a large bowl. Make a hollow in the middle and beat the eggs into it. Mix the flour and eggs with a fork or with your hands one by one and knead with your hands to a smooth, soft dough - it should be elastic, but not sticky.
2
Form the dough into a dumpling, wrap in cling film and leave to rest for about 30 minutes or until used.
3
Divide the pasta dough into four portions and turn each portion through the pasta machine, starting with the largest roller gap. Reduce the roller gap by one level and repeat the process until you reach level 1 and the dough is almost as thin as a wafer.
4
Place pasta plates on a floured work surface. Use a glass or something similar to cut out circles of 3-4 cm in diameter from the rolled out pasta dough. Cover with a damp cloth while you prepare the filling.
5
For the filling, cook the cabbage leaves in lightly salted water for about 15 minutes until they are completely soft. Drain and allow to cool, then chop coarsely. Blend cabbage, pork and mortadella very finely in a blender or with a hand blender and season to taste with salt, pepper and nutmeg.
6
Place pasta circles on the work surface. Apply some filling to one half, fold over the exposed half of the pastry to form crescents and press the edges firmly together - moisten with a little water to make them stick better.
7
Now bring the two outer ends together around the little finger and also seal them tightly. Cook them in plenty of boiling salted water 1½ for a few minutes until they are al dente.
8
In the meantime, froth up butter in a pan and toss sage leaves in it for 1-2 minutes. Add parmesan, pour the mixture over the tortellini and serve immediately.