Fresh stuffed pasta in a rich cream sauce makes for a savory Italian feast. This recipe from Chef Bobby Reynaud will take you there.
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6084 per serving
- 4 tortelloni
- 4 ounces heavy cream
- 1/2 ounces parmesan cheese, grated
- 1/2 ounces Prosciutto di Parma, cut into julienne
- salt and pepper
- 1 pounds flour 00
- 1 pounds semolina 00
- 6 whole eggs
- 1/2 ounces white wine
- 1/2 ounces olive oil
- 2 ounces butter
- 6 ounces pork loin
- 2 ounces onion, sliced
- 2 sage leaves
- 1 sprig rosemary
- 3 ounces dry white wine
- 4 ounces Proscuitto Di Parma
- 4 ounces Mortadella
- 8 ounces Parmesano Reggiano
- 1 whole egg
- 1/8 teaspoons nutmeg
For pasta, combine eggs, wine, oil and salt, mix well and set aside. Combine both types of flour and add to mixing bowl (use dough hook attachment). Add egg mixture and mix on low until a smooth elastic dough is formed, about 7-10 minutes. If dough is too wet, sprinkle with flour as needed. Remove from bowl, wrap in plastic and let rest 20 minutes.
For tortelloni filling, dice meats in large dice; set aside. Melt butter in a large sauté pan. Allow butter to warm and bubbles to subside. Add pork loin, herbs and onion. Sauté for 5 minutes, stirring often. Add wine and simmer for 7-10 minutes. Remove from heat, allow to cool.
Place Proscuitto, Mortadella, and pork loin with wine jus (discard onion and herbs) in food processor and pulse until very smooth. Season with cheese, egg and nutmeg; mix well. Refrigerate until needed.
Divide dough into 3 or 4 pieces. Set aside remaining pieces of dough and keep covered with plastic. Using pasta machine, begin to roll out pasta with largest setting. Continue to fold and work pasta into a uniform manageable sheet. Gradually work the dough to a thin sheet, 4-6 passes per number until you achieve a thin supple sheet of dough about 1/8 inch thick. Flour dough as needed to avoid sticking or tearing of dough.
Cut/divide dough into manageable rectangular sheets. Cover and do not allow to dry out. Continue process until all dough is rolled out. Place one sheet in front of you lengthwise. Brush gently with a little egg wash (whole egg mixed with a little water). With dough cutter, cut pasta into even square sections, work quickly to avoid dough drying out.
Place one teaspoon of filling in center of each square. Fold into triangles. Press out air from around filling, then press to seal edges. Fold edges to create a collar around filling, then bring bottom tips of triangle together to form a type of hat shape. Keep tortelloni covered to prevent from drying out. Continue with remaining sheets of dough and filling.
Bring one gallon of salted water to a boil. Reduce heat to allow a soft boil. Add pasta and cook for 2-3 minutes or until taste. While pasta is cooking, heat a sauté pan on medium-high heat. Add heavy cream and bring to a simmer, add Proscuitto and heat for 30 seconds. Set aside if necessary.
Remove cooked pasta from water using a slotted spoon. Place tortelloni into cream sauce, add cheese and incorporate. Heat gently, trying not to reduce sauce further. If sauce becomes too thick, add some pasta water. Artfully arrange pasta on a preheated serving dish and enjoy.