Tortelloni con Prosciutto (Tortelloni with Prosciutto)
By Master Chef Gianluca Deiana Abis
History
Tortelloni is a larger version of the classic Tortellini, traditionally filled with ricotta and herbs. The origins of tortellini date back to the Emilia-Romagna region in northern Italy, particularly Bologna, where they are renowned for their small size and delicate shape. The dish, in its tortelloni version, is often reserved for special occasions or family feasts, as it is typically more substantial than its smaller counterpart.
The prosciutto filling makes it a modern twist on a traditional recipe, blending the delicate texture of the cheese with the savory richness of aged ham. Historically, prosciutto has been part of Italian culinary culture for centuries, particularly in regions like Parma and Modena, where the famous Prosciutto di Parma is produced.
Ingredients (Serves 4)
For the Filling:
250g ricotta cheese (fresh, preferably from sheep's milk)
100g Prosciutto di Parma, finely chopped
1/4 cup grated Parmigiano Reggiano
1 egg
Freshly ground black pepper
A pinch of nutmeg
For the Pasta Dough:
300g all-purpose flour
3 large eggs
A pinch of salt
For the Sauce:
4 tablespoons unsalted butter
A few fresh sage leaves
A sprinkle of grated Parmigiano Reggiano
Instructions
Step 1: Make the Dough
On a clean surface, create a mound with the flour. Make a well in the center and crack the eggs into the well.
Use a fork to gently whisk the eggs, slowly incorporating the flour from the edges of the well. Once the mixture starts to come together, begin kneading the dough with your hands.
Knead for about 10 minutes, until the dough is smooth and elastic. If it feels sticky, add a bit more flour. Once done, cover the dough with a cloth and let it rest for 30 minutes.
Step 2: Prepare the Filling
In a mixing bowl, combine the ricotta, chopped Prosciutto di Parma, Parmigiano Reggiano, egg, black pepper, and a pinch of nutmeg. Mix until smooth and well incorporated. Set aside.
Step 3: Roll Out the Dough
After resting, roll out the pasta dough into a thin sheet using a pasta machine or a rolling pin. Aim for a thickness of about 1mm.
Cut the dough into squares of around 5cm x 5cm.
Step 4: Form the Tortelloni
Place a small teaspoon of the prosciutto and ricotta filling in the center of each square.
Fold the square into a triangle, pressing the edges to seal. Then, bring the two opposite corners of the triangle together to form the tortelloni shape, pinching them tightly to ensure they hold.
Step 5: Cook the Tortelloni
Bring a large pot of salted water to a boil. Gently drop the tortelloni into the boiling water, cooking for about 3-4 minutes or until they float to the surface.
Using a slotted spoon, carefully remove the tortelloni from the water.
Step 6: Prepare the Sauce
In a large skillet, melt the butter over medium heat. Add the sage leaves and let them infuse the butter for about 1-2 minutes, making sure not to burn the butter.
Once the sage leaves are crispy, add the cooked tortelloni to the skillet and toss gently to coat with the butter and sage.
Step 7: Serve
Plate the tortelloni, garnish with a sprinkle of grated Parmigiano Reggiano, and serve hot.
Chef’s Tip
For an extra touch of flavor, consider adding a little truffle oil or a sprinkle of toasted pine nuts to the finished dish. The richness of the prosciutto and ricotta filling paired with the butter and sage sauce is divine, but these additions will elevate the dish to a gourmet level. Always make sure the pasta is cooked al dente to maintain the perfect texture.
Wine Pairing
For this Tortelloni with Prosciutto, I recommend pairing it with a Pinot Grigio from Italy. A light, crisp Pinot Grigio will perfectly balance the richness of the filling and butter sauce, while its bright acidity will cleanse your palate between bites. Alternatively, a Chianti Classico can complement the savory depth of the prosciutto.
Now we have another fantastic recipe! Would you like me to help with anything else?
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