Pink ‘Tortelloni’ with Fossa Cheese Cream
1963 Mortadella Artigianale
2 steamed red beets, 2 eggs, 300g durum wheat flour, 300g ricotta cheese, 200g mortadella, 50g parmesan cheese, 200g fossa cheese, 50g butter, 50g milk, salt to taste
FILLING: Mix ricotta, parmesan cheese, puréed mortadella and put in the refrigerator until needed.
FOR THE RAVIOLI: Knead the flour, the puréed red beets and the whole eggs until a firm dough is obtained, adding more flour if necessary. Roll out the dough with a rolling pin until you get a large thin rectangle. Use a knife to cut out a 7 cm wide strip along the entire length. In the meantime, cover the remaining dough with a cloth so that it does not dry out. Divide the strip obtained into squares. Place in each square a nut of filling and close into a triangle and then give it the characteristic shape of a tortelloni. Proceed until the ingredients finish. Cook the ravioli in abundant salted water.
FOSSA CHEESE CREAM: While the ravioli is cooking, melt the butter in a pan. Add the fossa cheese cut into pieces and melt it completely, diluting it with a few spoonfuls of milk.
PREPARATION: Drain the ravioli cooked ‘al dente’ and put in a large pan mixing them well in the cream. Serve hot.
Recipe created by Chef Denis Vitalbi