Raw filling for Bolognese tortellini, a recipe taught to me when I lived in Riccione, by the Bolognese mother of my middle school classmate. I imagine many of you will find it really strange not to cook the ingredients first, but for me it’s very natural, especially because I’ve never had the need to dry the tortellini once they’re ready. This way, I think they are even better, and once closed, they can be easily frozen. I thought it was a little-used practice, but over the years, I’ve met Bolognese people who made them using the same technique. In turn, during the cooking classes I taught, this is what I taught my students, and the feedback was enthusiastic. Of course, everyone has their habits, but trying something different doesn’t take away anything from anyone. Let me know.
Here are links to some basic recipes you might like:
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3.5 oz pork loin
- 3.5 oz Bologna mortadella
- 3.5 oz prosciutto crudo
- 5 oz Parmigiano Reggiano
- 1 egg
- to taste nutmeg
- to taste salt and pepper
Tools
- 1 Food Processor
- 1 Bowl
- 1 Plastic Wrap
Preparation
Cut the pork loin or tenderloin into strips, chop into small pieces without removing the fat, and blend for a few minutes without forcing it, because without the addition of liquids, we risk burning the motor of the food processor.
Add the Bologna mortadella, prosciutto crudo, a whole egg, and this time, chop finely.
Pour the mixture into a bowl, add the grated Parmigiano, nutmeg, and, at your discretion, also grated lemon zest (it’s not included in the original recipe) which I like a lot. Mix all the ingredients well with a fork.
Finally, after adjusting the salt and pepper, cover with plastic wrap and let it rest in the refrigerator for about 12 hours so that it flavors well.
After the necessary time has passed, we can use our Raw Filling for Bolognese Tortellini to fill our dough.
Tips
After letting our filling rest in the refrigerator for 12 hours, if we no longer have time to make our tortellini, we can continue to store it for a few more days.
We also have the option to freeze it, but always remember to thaw it in the refrigerator and never at room temperature, to avoid unpleasant and serious food poisoning.
The grated lemon zest is not necessary, but I always add it because it makes the filling much fresher.
I usually prepare the filling in the evening, so I can focus on the dough and making the tortellini the next morning.
