Tortelli with provola and red figs, with crispy speck and smoked ricotta


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Tortelli with provola and red figs, with crispy speck and smoked ricotta

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Preparation
1 hour
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Servings
4 people
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Course
First course
Made with:
Barattolo di Mostarda Purée di Fichi Rossi Sandro Vanini, con etichetta elegante su sfondo chiaro, prodotto gourmet dal gusto fruttato e piccante
Ingredients:

For the egg pasta:
• 300 g semolina flour
• 3 whole eggs
• A pinch of salt

For the filling:
• 100 g provola cheese, cut into small cubes
• 100 g ricotta
• 100 g fresh red figs or softened dried figs, finely chopped
• 30 g grated Parmesan cheese
• Salt and pepper to taste

For the sauce:
• 80 g butter
• 8–10 fresh sage leaves
• 100 g speck, diced

To finish:
• 40 g smoked ricotta, grated
• 4 teaspoons Sandro Vanini red fig mustard purée

Preparation:
  1. Prepare the fresh egg pasta:
    Pour the flour onto a work surface in a mound, make a well in the center and break in the eggs. Add the salt and knead until you obtain a smooth, even dough. Wrap in plastic wrap and let it rest for at least 30 minutes.
  2. Make the filling:
    Mix together the provola, ricotta, chopped figs, Parmesan, salt, and pepper.
  3. Roll out the dough and shape the tortelli:
    Roll the pasta thinly using a rolling pin or pasta machine. Cut into squares of about 6 cm. Place a teaspoon of filling in the center of each square and seal the edges well.
  4. Cook the tortelli:
    Bring a large pot of salted water to a boil and cook the tortelli for 3–4 minutes.
  5. Prepare the sauce:
    In a large pan, melt the butter over medium-low heat with the sage leaves, making sure not to burn it.
  6. Crisp the speck:
    In another non-stick pan, fry the speck until crispy. Set aside.
  7. Sauté the tortelli:
    Drain the tortelli using a slotted spoon and transfer them to the pan with the butter and sage. Sauté gently for a few moments.
  8. Plate:
    Arrange the tortelli on serving plates, add the crispy speck, and grate the smoked ricotta over each portion.
  9. Finish with the mustard:
    Add a teaspoon of Sandro Vanini red fig mustard purée to each plate, spreading it gently over the tortelli to add a fruity, aromatic touch that beautifully balances the dish. Enjoy!


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