Ravioli with Mortadella Bologna IGP and Robiola in Parmesan Fondue

Ingredients

  • Thinly sliced Mortadella Bologna IGP: 100g

  • Robiola cheese: 200g

  • Salt: to taste

  • Pepper: to taste

  • Organic All-purpose flour (0 type): 200g (or 180 gr. 0 tipe and 20 gr. spelt type)

  • Eggs: 4

  • Heavy cream: 400 ml

  • Grated Parmesan cheese: 300g

  • Pistachio crumbs: 50g

Preparation

STEP 1: Make the Pasta Dough

  • Create the fresh pasta dough: make a well with the flour, crack the eggs into the center, and knead until smooth. Cover with plastic wrap and let it rest.

Prepare the Filling

  • Blend the Mortadella Bologna until smooth, then sift it. Combine it with the Robiola cheese, seasoning with salt and pepper.

Shape the Tortellini

  • Roll out the dough, cut into squares, and fill each with the Mortadella-Robiola mixture. Fold and shape into tortellini.

Make the Parmesan Fondue

  • In a saucepan, bring the cream to a boil. Remove from heat and whisk in the grated Parmesan cheese until smooth.

Cook and Assemble

  • Cook the tortellini in salted boiling water. Drain and place on a serving plate coated with the Parmesan fondue. Garnish with freshly ground pepper, pistachio crumbs, and crispy Mortadella IGP Bologna.

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