Pink “Tortelloni” with Fossa Cheese Cream

FILLING:

1. Mix ricotta, parmesan cheese, puréed mortadella and put in the refrigerator until needed.

FOR THE RAVIOLI:

1. Knead the flour, the puréed red beets and the whole eggs until a firm dough is obtained, adding more flour if necessary.
2. Roll out the dough with a rolling pin until you get a large thin rectangle.
3. Use a knife to cut out a 7 cm wide strip along the entire length.
4. In the meantime, cover the remaining dough with a cloth so that it does not dry out.
5. Divide the strip obtained into squares.
6. Place in each square a nut of filling and close into a triangle and then give it the characteristic shape of a tortelloni.
7. Proceed until the ingredients finish.
8. Cook the ravioli in abundant salted water.

FOSSA CHEESE CREAM:

1. While the ravioli is cooking, melt the butter in a pan.
2. Add the fossa cheese cut into pieces and melt it completely, diluting it with a few spoonfuls of milk.

PREPARATION:

1. Drain the ravioli cooked ‘al dente’ and put in a large pan mixing them well in the cream.
2. Serve hot.