A great classic of the Emilian tradition, with some suggestions on how to treat such a tasty product like stuffed tortellone.
Ingredients for 4 people:
700 g of tortelloni
80 g of butter
4 sage leaves
Grated Parmigiano Reggiano
For the pastry:
400 g of 00 flour
4 eggs
For the tortelloni filling:
400 g of ricotta
80 g of grated parmesan
1 egg yolk
Parsley
salt
PREPARATION OF THE PASTRY:
Make a well with the flour and crack the eggs into the crater. Beat the eggs with a fork, gradually incorporating the flour and working the dough until it is very compact and elastic. Form a ball of dough with the mixture obtained, which will be covered with cling film and then left to rest for 20 minutes. Roll out a thin sheet of dough, without ever letting it dry. Cut the pastry with the smooth cutter, first in vertical and then horizontal lines, so as to obtain small squares of 6 cm on each side. Place a teaspoon of filling on each square of dough and close it into a triangle, sealing the edges with your fingers. Fold the triangle giving it the typical tortellone shape.
PREPARATION OF THE STUFFING FOR TORTELLONI:
Drain the ricotta in a colander for a few hours, keeping it in the fridge, so that all the excess rennet liquid drains away. Then transfer it into a bowl and mix it together with the egg yolk, chopped parsley and grated parmesan. Season with salt and leave to rest in the fridge for at least an hour.
PREPARATION OF THE FINISHED DISH:
Melt the butter in a large pan with the sage, leaving it on the heat until it starts to brown. Cook the tortelloni in abundant salted water, making sure that the boil is never full, so that they can remain intact. Drain it with a slotted spoon and pour it into the pan with the butter. Turn on the heat, shake the pan for a few seconds and bring to the table.
Enjoy your meal!