Tortelli with rocket, hard-grain cheese, radicchio and cured pork cheek

Type of recipe: First courses

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Preparation method:

For the filling
Cook the finely sliced rocket and radicchio in a frying pan for 3 minutes in a little butter, adding salt and pepper to season. When cold, blend with the Ricotta and hard-grain cheese and mix for about 3 minutes. 

For the tortelli
Prepare the pasta in the traditional way by mixing together the flour, eggs and oil. Knead to obtain a smooth, uniform “dough”. Roll out thinly.
Shape the filling into small balls and place them in a horizontal line on the pasta. Fold the pasta onto itself and use your hands to remove any air between the pasta and the filling (press down firmly on the dough around the filling). Cut the tortelli into rectangles using a pasta wheel cutter.

For the sauce
Brown the pork cheek in a frying pan with a little butter. Add the cream and pepper and reduce.
Cook the tortelli in boiling salted water for about a minute . . . >>>

Preparation method:

For the filling
Cook the finely sliced rocket and radicchio in a frying pan for 3 minutes in a little butter, adding salt and pepper to season. When cold, blend with the Ricotta and hard-grain cheese and mix for about 3 minutes. 

For the tortelli
Prepare the pasta in the traditional way by mixing together the flour, eggs and oil. Knead to obtain a smooth, uniform “dough”. Roll out thinly.
Shape the filling into small balls and place them in a horizontal line on the pasta. Fold the pasta onto itself and use your hands to remove any air between the pasta and the filling (press down firmly on the dough around the filling). Cut the tortelli into rectangles using a pasta wheel cutter.

For the sauce
Brown the pork cheek in a frying pan with a little butter. Add the cream and pepper and reduce.
Cook the tortelli in boiling salted water for about a minute, then place in the frying pan with a tablespoonful of cooking water. Toss and mix the pasta to obtain a fairly thin sauce.
Serve the tortelli piping hot, topped with a few flakes of hard-grained cheese.