Tortellini with a Creamy Parmigiano Reggiano Sauce Cooking Recipe

Tortellini with a Creamy Parmigiano Reggiano Sauce Cooking Recipe

Serves 4

Preparation time: 45 minutes
Resting time: 30 minutes
Cooking time: 35 minutes


  • 4 cups (1 liter) capon stock

Pasta dough

  • 5 cups (1 lb./500 g) bread flour
  • 5 eggs


  • 7 oz. (200 g) pork
  • 7 oz. (200 g) veal
  • 1 ½ oz. (50 g) sausage meat
  • 1 ½ oz. (50 g) Modena ham aged 24 months
  • 1 ½ oz. (50 g) beef marrow
  • 1 ½ cups (10 oz./300 g) grated Parmigiano Reggiano
  • 2 tablespoons extra virgin olive oil

Creamy sauce

  • 3 tablespoons (50 ml) mineral water
  • 1 cup (7 oz./200 g) grated Parmigiano Reggiano

Tortellini with a Creamy Parmigiano Reggiano Sauce Cooking Recipe 1

Cooking Method

Prepare the dough.

  • Sift the flour onto the kitchen counter and make a hole in the middle; add the eggs and mix thoroughly.
  • Knead the dough vigorously for 15 minutes until you have a smooth ball.
  • Cover it with a dish towel and leave it to rest for 30 minutes.
  • Roll it out as evenly and as thinly as you possibly can.

Make the stuffing.

  • Chop the pork and veal and brown in a saucepan with the extra virgin olive oil.
  • Brown the sausage meat separately and add to the pork and veal; finish cooking.
  • Remove from the heat and leave to cool. Add the diced ham.
  • Mix well and add the beef marrow.
  • Put the mixture through the meat grinder twice and add the Parmesan.
  • Mix well again and set aside.

Assemble the Tortellini.

  • Cut the rolled-out pasta into 1 ½ in. (3.5 cm) squares and place a small spoonful of stuffing in the middle of each one.
  • Dip your finger in a bowl of water and run it along two edges of the square.
  • Fold the dough over to form a triangle and press the edges down gently to close the tortellini.
  • Draw the two bottom corners of the triangle together to form a handkerchief shape. Press tightly to seal.
  • Cook the tortellini in the stock.

Make the creamy sauce.

  • In a Thermomix, heat the water to 175°F (80°C) and add the Parmesan little by little.
  • Increase the speed and the temperature to boiling point, then lower the temperature to 140°F (60°C), continuing to mix.
  • Alternatively, heat the water to 175°F (80°C) in a saucepan, then pour it over the Parmesan little by little, constantly whisking energetically.
  • Pour this creamy sauce into the bottom of a deep plate and place the cooked tortellini on top.

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