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.