Tortelli stuffed with artichokes on smoked scamorza velloute
Gianluca Galliera
Menù Ingredients
500 g. Fresh Egg Pasta Dough
150 g. Cow's Milk Ricotta
150 g. Sheep's milk Ricotta Cheee
100 g. Parmigiano Reggiano Cheese
50 g. Milk
50 g. Bread Crumbs
q.s. Nutmeg
q.s. Pepper
q.s. Salt
Serve 6
In a bowl, mix the artichoke hearts sauce and the two types of ricotta ,the grated parmigiano reggiano cheese and breadcrumbs. Season with a sprinkle of nutmeg, salt and pepper. At this point roll out the fresh pasta and cut it into squares, on each distribute a little of the prepared filling. Fold the dough and pack the tortelli. Cook them in boiling salted water until al dente. In the meantime, in a saucepan, melt the scamorza cheese sauce with the milk; cook until a creamy mixture is obtained. Drain the tortelli and toss them with the cheese sauce. Complete with a sprinkle of chopped parsley and serve.
