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Mortadella and Ricotta Tortelli MARIO BATALI

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You can’t get more Italian than Mario’s Mortadella and Ricotta Tortelli!

1/2 pound mortadella (thickly sliced)
1 cup ricotta
1/2 cup Parmigiano-Reggiano (grated, plus additional to garnish)
1/4 teaspoon freshly grated nutmeg
1 pound fresh pasta sheets
6 tablespoons unsalted butter
5-6 leaves sage
Kosher salt and freshly ground black pepper (to taste)

In the bowl of a food processor add the mortadella and pulse until roughly chopped. Remove to a large bowl and add ricotta, Parmigiano-Reggiano and nutmeg. Season with salt and pepper and stir to combine.
On a floured work surface place pasta sheets and cut into 2-inch squares. Place 1 teaspoon of the ricotta mixture in the center of each and fold into triangles, press out any air around the filling, and press to seal the edges. Bring the points of the long side together to form a ring, and seal between your fingers.
Bring a large pot of salted water to a boil. Add tortelli and cook for 3 to 4 minutes until al dente.
In a large saute pan add the butter and heat over medium heat. Add the sage and allow to infuse for 30 seconds. Add the cooked pasta, tossing to coat. Serve and garnish with additional Parmigiano-Reggiano.
Tip: Make tortelli in advance and freeze in a single layer, then transfer to a plastic bag and store in the freezer until ready to cook.

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