Ricotta and speck tortelli

I love filled pasta and have already published several recipes. You will also find a version with this filling on the blog by searching for

"FRESH PASTA SWIRLS WITH RICOTTA AND SPECK ON SAFFRON CREAM"

Here are a couple of ideas for serving them, although tomato sauce will also work perfectly.

You will find all the pasta-making steps too: it is the classic version with 1 egg for every 100 grams of flour.

INGREDIENTS FOR 35 TORTELLI

PASTA

200 G TYPE 00 FLOUR

2 EGGS

REMILLED SEMOLINA FOR DUSTING

FILLING

250 G RICOTTA

100 G SLICED SPECK (I keep 4 slices aside to decorate)

50 G GRATED PARMESAN OR GRANA PADANO

NUTMEG

SALT

PEPPER

VERSION 1

SAUCE BUTTER AND SAGE

100 G BUTTER

5/6 SAGE LEAVES

1 GARLIC CLOVE

(OR)

VERSION 2

SAFFRON CREAM SAUCE

200 ML COOKING CREAM

1 SACHET SAFFRON

3 TABLESPOONS GRATED PARMESAN OR GRANA PADANO

SALT

PEPPER

PLUS A LITTLE MILK IF NEEDED

In a saucepan I heat the cream with the Parmesan and sachet of saffron. I season with salt and pepper; it should be a fluid cream. If necessary I add a few tablespoons of milk. To decorate, I cut the reserved speck into strips and crisp it in a frying pan. Scatter it over the finished dish with a little Parmesan, including the butter and sage version.

DOUGH

I put the flour on the work surface and make a well in the centre. I add the eggs, cracking them into a bowl one at a time to check them. I first use a fork to incorporate the flour gradually, then a scraper, and finally knead with my hands for a long time until I have a smooth dough. I wrap it in cling film and leave it to rest for at least half an hour.

Meanwhile I prepare the filling.

I put the ricotta, Parmesan, nutmeg, salt and pepper in a bowl, add the speck chopped with a knife, mix and transfer the filling to a piping bag.

I take the dough and divide it into three pieces. I take a small piece, keeping the others covered with cling film so they do not dry out. I roll it through the pasta machine, dusting with semolina, first through the widest setting and folding several times, then gradually narrowing the rollers until the sheet is a couple of mm thick. I cut discs with an 8 cm cutter.

I place a walnut-sized amount of filling on each disc.

I fold each in half, sealing well, then place it on the ravioli mould and seal. If you do not have one, seal with the tines of a fork.

I press firmly to close them and seal well, otherwise they will open during cooking.

I make them all, placing them on the work surface dusted with semolina.

Now choose your preferred sauce. Cook them in boiling water for 5/6 minutes, then drain and dress as you like. Here they are with saffron cream and crispy speck.

If you do not use them all, freeze them separated by a sheet of baking parchment to stop them sticking together.