Tortellini Bolognese

Prepare some dough with 1,1 lb of sieved flour, 5 whole eggs, a tablespoon of oil, and a pinch of salt. It should end up smooth and homogeneous.

 

After about 30 minutes resting, roll into thin sheets and cut out some disks 1,5 inch in diameter.

 

For the preparation of the filling: mince the ham, mortadella, and boiled beef bone marrow. Put the mixture in a bowl, leave to cool, and then add some tablespoons of grated Parmesan.

 

Season with salt, pepper, and a dusting of nutmeg, and amalgamate everything with 2 eggs so as to obtain a homogeneous mixture.

 

Divide the filling into small balls, put one on each disk, fold the disks in two in the shape of a half-moon and using the fingers exert pressure on the edges to enclose the filling. As they are gradually prepared, line up the “tortelli” far apart on a tray covered with a lightly floured napkin.

 

Cook the “tortellini” for about 15 minutes in abundant, lightly salted boiling water. Drain, transfer to a preheated plate and dress in layers with abundant Bolognese sauce and small, scattered pieces of fresh butter.

 

Serve with some grated Parmesan on the side.