Tortellini with cream and speck

The preparation of tortellini is a typical Italian art and below I will talk about both the preparation of tortellini and the preparation of tortellini panna and speck.
The preparation of the tortellino takes time and very often you buy already facts here that if you have already bought them you can go to the next step by skipping the preparation of the tortellino.

Preparation of the Tortellino for about 5 people.

Ingredients:

• 400 g of 00 flour
• 4 eggs

Preparation:
You take the flour and spread it on a flat surface.
Make a hole in the center and pour the 4 eggs.
At this point, with a fork, start mixing the egg that will be bound with the flour.
When you have obtained a firm paste wrap it with the film and leave it to rest for about 30 minutes.
In the meantime we prepare the stuffing of the tortellino which in our case will be a meat filling.

Ingredients for the tortellini filling:

• 80 g of beef
• 100 g pork loin
• 60 g of raw hams
• 1 egg
• 20 g of butter
• nutmeg
• 150 g of parmesan cheese
• salt
• black pepper

Preparation:
Cut into cubes both beef and pork loin and ham.
In a pan melt the butter and then put the meat.
Sauté the meat in the pan for 5 minutes.
At this point you have to put the egg, the meat just cooked and the cheese inside a mixer where you can crumble and make a creamy mixture.
At this stage add a pinch of salt and pepper.
Your tortellini stuffing is ready.
Drafting of pasta and tortellini formation

ph. Andrew Malone flickr

At this point you take the previously made pasta and spread it like pizza, thinly.
Cut it into squares of the size you want, making sure to leave space to put the meat in the center.
Now put the meat in the center and close the triangle tortellini.
At this point the external sides must be closed to form a circle.
Repeat the procedure and your tortellini are ready.

Tortellini with cream and speck

Ingredients:

• 500 g Tortellini
• 80 g cooking cream
• 80 g of cubed speck
• salt

Preparation:
Boil the water in a pot and throw the tortellini.
Salt the water and mix gently.
While the tortellini are cooked, on a pan put the speck previously cut into small cubes with very little white wine and put the cream.
When the tortellini are ready, drain them from the water and place them on the pan with the cream.
Mix everything paying attention not to ruin the tortellini and at this point your tortellini are ready to be served.

Tips:
The white wine serves me to remove the strong taste of the speck making it more balanced but also here goes to taste.


Below I leave you the link of the knife for tortellini.