Pan Fried Ham and Grana Padano Tortelli with Light Tomato Sauce

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Pan Fried Ham and Grana Padano Tortelli with Light Tomato Sauce


. Difficulty: Hard . Serves: 4 people . Preparation time: 2 hours . Variety: Filled pasta


500g 00 Flour
4 whole eggs
100g chopped Prosciutto di San Daniele  
100g grated Grana Padano cheese, aged for 20 months
50g soft ricotta cheese
1 jar of tomato sauce (Francesco recommends Cirio or Napolina)
10ml extra virgin olive oil 
Salt & Pepper to season


For the pasta dough, mix the flour and a pinch of salt together in a bowl and tip onto a work surface or board. Make a well in the centre. Pour the eggs into the well and starting from the outside, work the flour into the liquid until a dough forms.
Knead the dough for about 10 minutes until it is smooth, firm, and elastic. 
Wrap the dough in cling film and chill in the fridge for at least one hour. 
For the filling, mix together the prosciutto, ricotta and Grana Padano in a food processor and season well. Chill in the fridge.
Remove the pasta dough from the fridge and cut into four pieces. Use a rolling pin or the palm of your hand to flatten the pieces to fit the width of your pasta machine. Starting at the widest setting, roll the pasta dough through twice. Roll the dough through thinner settings on the machine until you can see your hands through the dough. Repeat with the remaining pieces of dough.
Using a serrated pastry wheel, cut a long strip 10cm wide. Place three-quarters of a teaspoon of filling at intervals along the strip about 2.5 cm apart and two-thirds of the way down the strip. 
Brush in between the filling with egg wash. 
Fold over the long side of pasta nearest you. Carefully press down around each mound to get all the air out. 
Separate each individual tortelli using a serrated pastry wheel, creating triangular shapes with the dough. 
Then take the two corners of each triangle and wrap the pasta around your ring finder. Press the two ends together, creating a circular shape and use egg wash to make the two ends stick together.  Repeat with each piece. 
Blanche the tortelli before pan frying in extra virgin olive oil. 
Sprinkle extra Grana Padano on top and serve immediately with a light tomato sauce.
Francesco Mazzei