Tortellini alla Mortadella: the original Emilian recipe
Tortellini alla Mortadella are one of the most beloved dishes of the Emilian tradition. The Mortadella — undisputed heroine of the filling — lends creaminess, fragrance and that sweet, enveloping flavor that makes this first course irresistible. A recipe to prepare with care, following every step for an authentic result.
Ingredients for 4 people
For the fresh pasta:
- 300 g all-purpose flour (type 00)
- 3 whole eggs at room temperature
- 1 tablespoon extra virgin olive oil
- 1 pinch of salt
For the filling:
- 200 g Mortadella of good quality, finely chopped
- 150 g fresh ricotta, well drained
- 50 g Parmigiano Reggiano DOP, grated
- 1 egg
- Nutmeg to taste
- Salt and black pepper to taste
For the sauce:
- 80 g butter
- 6-8 fresh sage leaves
- Grated Parmigiano Reggiano DOP to serve
Step-by-step preparation
Step 1 — The fresh pasta (30 minutes + resting time)
Make a well with the flour on the work surface. Break the eggs into the centre, add the oil and salt. Begin incorporating the flour from the inside outward with a fork, then work the dough with your hands for at least 10 minutes until you obtain a smooth and elastic consistency. Wrap in cling film and leave to rest for 30 minutes at room temperature.
Step 2 — The filling
Chop the Mortadella finely with a knife or in a food processor — it should not become a paste, but retain a slight texture. In a bowl mix the chopped Mortadella with the ricotta, Parmigiano, egg, a grating of nutmeg, salt and pepper. The filling should be compact but soft. Cover and refrigerate for 20 minutes.
Step 3 — The sfoglia
Divide the dough into portions. With a rolling pin or pasta machine, roll each portion to a thin sheet (approx. 1-2 mm). Cut 5x5 cm squares with a pastry wheel.
Step 4 — Shaping the tortellini
Place a small amount of filling (approx. 1 teaspoon) in the centre of each square. Fold the square into a triangle pressing the edges firmly to seal. Wrap the triangle around your index finger and join the two base corners, overlapping them slightly. Press to fix. Arrange the tortellini on a floured tray.
Step 5 — Cooking
Bring plenty of salted water to the boil. Cook the tortellini for 3-4 minutes from when they rise to the surface. Meanwhile, in a large pan melt the butter over medium heat with the sage leaves until you obtain a golden, fragrant brown butter.
Step 6 — The sauce
Drain the tortellini with a slotted spoon and transfer directly to the pan with the sage butter. Toss briefly over high heat for 30 seconds. Serve immediately with plenty of grated Parmigiano Reggiano.
Chef's tips
- The Mortadella: choose a good quality artisan Mortadella — the flavor of the filling depends entirely on it
- The filling: do not add too much ricotta — the filling must be firm so it does not open during cooking
- The sfoglia: the thinner the better — you should almost be able to see your hand through it
- Alternative to butter: also excellent with cream and Parmigiano, or in capon broth for the traditional Bolognese version
Variants
- In broth: the most traditional version — cook the tortellini in a rich meat broth and serve with the broth itself
- Alla panna: replace the butter with 150 ml fresh cream, reduce in the pan and add Parmigiano
- With pistachios: add chopped pistachios to the filling for a crunchy note — perfect with Mortadella with Pistachio
Wine pairing
Tortellini alla Mortadella pair perfectly with a sparkling Pignoletto dei Colli Bolognesi — the territorial pairing par excellence. Alternatively a dry Lambrusco di Sorbara or a Prosecco Extra Brut for a more modern aperitif.
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