Tortellini with cream
Tortellini are nothing else than a smaller version of tortelloni. Ol women in the region of Emilia Romagna, toward the north of Italy, make tortellini which are very small indeed. I have never discovered how they can turn the tortellini, or cappelletti, as they are known there, around their fingers.
- 100 g (4 oz) lean pork
- 100 g (4 oz) chicken or turkey breast
- 100 g (4 oz) beef marrow, extracted from the bone (optional)
- 75 g (3 oz) butter
- 75 g (3 oz) Parma ham
- 100 g (4 oz) mortadella
- 3 tbsp chopped parsley
- 225 g (8 oz) freshly grated Parmesan
- 3/4 tsp freshly grated nutmeg
- 3 eggs, lightly beaten
- 675 g (1 1/2 lb) fresh pasta dough
- 150 ml (5 fl oz) double cream
- Freshly ground black pepper
Roughly chop the pork, chicken or turkey, and the marrow (if using). Heat the butter and fry the meats until brown. Put the meats in a food processor wit the Parma ham, mortadella and parsley and blend to a smooth paste. Fold 150 g (5 oz) of the Parmesan into the paste. Stir in the nutmeg, eggs, salt and plenty of black pepper. Mix well, cover and leave the filling to stand for 1-2 hours. To make the tortelloni, roll out the pasta dough on a lightly floured surface to mm (less than 1/4 in) thickness. Using a knife, cut out squares 5 cm (2 in) in size. Place a teaspoon ful of filing in the centre of each square, fold one corner over to make a triangle, and press the edges lightly together. Gently bring the corners of the triangles together. Gently bring the corners of the triangles together to make circular shapes. Lay the tortelloni on a clean tea towel. Cook the pasta for 5-6 minutes and drain. Toss well in the double cream, and gently heat through. Serve simply with plenty of black pepper.