Ingredients for 4 people

  • 500 g all-purpose flour (00)

  • 4 whole eggs + 2 yolks

  • 250 g Biancoperla corn flour (Slow Food Presidia)

  • 150 g Morlacco cheese from Treviso

  • Smoked ricotta from Cansiglio, to taste

  • Butter, to taste

  • Fresh thyme

  • Salt and pepper

Method:

Prepare the fresh pasta
On a pastry board, arrange the all-purpose flour in a well, add the eggs, yolks, and a pinch of salt. Knead until you obtain a smooth, elastic dough, then cover and let it rest for about 30 minutes.

Prepare the filling
Cook the Biancoperla corn flour in lightly salted water to make a soft polenta. Once ready, add the diced Morlacco cheese and stir until it has completely melted. Add a grind of pepper and let it cool.

Shape the tortelloni
Roll out the fresh pasta into thin sheets and cut into even squares. Place a small spoonful of Morlacco filling in the center of each square and fold to form tortelloni, sealing the edges well.

Cooking and dressing
Cook the tortelloni in plenty of salted boiling water until they rise to the surface. Drain gently and toss them in a pan with melted butter infused with fresh thyme leaves.

Finishing the dish
Arrange the tortelloni on plates and finish with a generous grating of smoked ricotta from Cansiglio. Serve immediately, piping hot.