500 g. Fresh Egg Pasta Dough
200 g. Cow's Milk Ricotta
100 g. Prosciutto of Parma
80 g. Parmigiano Reggiano Cheese
N˚ 1 Egg
q.s. Butter
q.s. Fresh Parsley
q.s. Salt
Serve 6
Prepare some broth using the Menù beef stock following the instructions on the package. In a bowl, mix the ricotta with an egg, the mushroom truffle cream, the grated parmigiano reggiano cheese and the chopped parsley. Mix carefully and season with salt. With the help of a rolling pin, roll out the egg pasta dough , cut square of 6x6 cm and distribute tufts of ricotta mixture over it, close them up to make tortelloni. Cook them in boiling salted water. In the meantime, brown the julienned prosciutto with a knob of butter; add the porcini mushrooms sauce diluted with a little broth and then the cheese sauce. Drain the tortelloni and toss them in the sauce. Complete with grated parmigiano reggiano cheese and a sprinkle of chopped parsley.