Tortelli with Amarone della Valpolicella DOCG and Asiago PDO Aged

Category

First courses

Preparation time

1 hour

Preparation

Start by preparing the dough. Place the flour in a heap on the pastry board, add the eggs in the centre, the salt and the Amarone della Valpolicella DOCG. Start mixing the ingredients with your hands until you obtain a homogeneous dough. Knead the dough for at least 10-15 minutes until it becomes smooth and elastic. Wrap it in cling film and leave it to rest in the refrigerator
for at least 1 hour.
Meanwhile, prepare the filling. Finely grate the Asiago PDO Matured Asiago and mix with the ricotta. Add salt and pepper to taste and mix until lump-free.
Take the dough out of the fridge and roll it out thinly with a rolling pin on a lightly floured surface.
Using a round pastry cutter, cut out circles of dough approximately 6 cm in diameter. Place a teaspoon of filling in the centre of each circle.
Close the tortelli by sealing the edges well. You can brush with water to help with the sealing.
Bring a pot of salted water to the boil and cook the tortelli for 3-4 minutes or until they rise to the surface.
Meanwhile, prepare the sauce. In a frying pan, melt the butter over medium-low heat. Add a tablespoon of Amarone della Valpolicella DOCG and stir well until the alcohol has evaporated and the sauce has reduced.
Drain the tortelli and transfer them to the pan with the sauce, stirring gently to flavour.