Tortellini

Method

Make a mound with the flour on a clean surface, create a well in the centre, crack in the eggs and salt, then gradually incorporate the flour into the eggs to form a smooth dough; knead for 10 minutes until elastic, wrap in cling film and rest for 30 minutes. For the filling, combine the pork, mortadella, 75g Parmigiano, nutmeg, black pepper and egg yolk in a bowl. Roll the dough thin using a pasta machine or rolling pin, cut into 5cm squares, place a small spoonful of filling in the centre of each square, fold into triangles and press edges firmly, then fold the triangle around your finger to create the traditional tortellini shape. Bring a large pot of salted water to a boil and cook the tortellini for 3-4 minutes until they float and cook for a further 2 minutes; they should be tender but still hold their shape. Melt the butter with fresh sage leaves, toss the drained tortellini in this sauce and serve immediately with freshly grated Parmigiano-Reggiano.