Ingredients

Pasta

• 300 g of flour
• 3 eggs
• A drizzle of extra virgin olive oil

Filling

• 500 g of Modenese white cow’s milk ricotta
• 100 g of Parmigiano Reggiano
• 200 g of Prosciutto di Modena aged for 30 months salt to taste

Parmigiano Reggiano reduction

• 200 g of single cream
• 100 g of Parmigiano Reggiano
• 50 g of Modenese white butter

Decoration

• 3 large slices of Prosciutto di Modena
• Traditional Modena balsamic vinegar

Preparation

Mix the eggs with the flour and leave to rest in the fridge for 30 minutes. Chop the Prosciutto di Modena into very small cubes and mix with the ricotta with grated Parmigiano. Roll out the pasta and cut it into squares with sides measuring about 7 cm. Fill them with the ricotta mixture and close into a tortellone shape. Cut the slices of Prosciutto di Modena in half and bake in the oven at 160°C for 10 minutes until crisp.

Meanwhile, heat the cream without bringing it to the boil, adding butter and grated Parmigiano, blending the ingredients together with a mixer. Boil the tortelloni for a few minutes and toss them in butter. Plate up with a bed of Parmigiano reduction, placing the tortelloni on top and decorating with the Prosciutto di Modena chips and a few drips of traditional Modena balsamic vinegar.