Mortadella Tortelli Pasta with Pistachio Pesto

Name: Mortadella Tortelli Pasta with Pistachio Pesto
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 6 ounces mortadella; 1 cup whole-milk ricotta cheese; 1 egg; Kosher salt and freshly ground black pepper; 2 cups shelled pistachio nuts; 1 cup extra-virgin olive oil; 2 teaspoons aged sherry vinegar; Kosher salt and freshly ground black pepper; 2 cups all-purpose flour; 3 eggs; ⅓ cup freshly grated Parmesan cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Resting Time
30 mins
Total Time
1 hr 40 mins
Servings
6 servings
Calories
848 kcal
Course
Main Course
Cuisine
Italian

Mortadella Tortelli Pasta with Pistachio Pesto

Megan Mendez

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Large handmade tortelli pasta are filled with a mortadella and ricotta cheese filling, and served with muted green pistachio pesto to finish.

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Ingredients

Servings

Filling:

6 ounces mortadella finely chopped
1 cup whole-milk ricotta cheese
1 egg
Kosher salt and freshly ground black pepper

Pesto:

2 cups shelled pistachio nuts
1 cup extra-virgin olive oil
2 teaspoons aged sherry vinegar
Kosher salt and freshly ground black pepper

Pasta:

2 cups all-purpose flour
3 eggs

To Finish:

⅓ cup freshly grated Parmesan cheese

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Instructions

To make the filling, put the mortadella, ricotta, and egg in a food processor and puree until smooth and fluffy, scraping down the sides of the bowl as needed. Season with salt and pepper.
To make the pesto, put the nuts in a food processor and chop until fine. Add the oil and vinegar and process to a coarse puree. Taste and season with salt and pepper. Refrigerate the pesto in an airtight container for up to 1 week, or freeze it for up to 2 months.
To make the dough, put the flour in the bowl of an electric mixer fitted with a dough hook. Add the eggs and turn the machine on to low to allow the flour to slowly absorb the eggs. Scrape down the sides if needed. When the dough begins to come together in a ball, turn the speed up another notch and allow the dough hook to knead the dough for a few minutes. Remove the dough from the mixer and knead by hand for a few more minutes until it is nice and smooth. Wrap the dough in plastic wrap and set aside at room temperature for 30 minutes to rest.
To assemble, roll out the pasta dough in four batches using a pasta roller (I prefer the Kitchenaid pasta roller attachment). Roll the pasta as thin as possible without tearing it (#5 on the Kitchenaid attachment is good), and then lay one sheet at a time on a lightly floured surface with one long side parallel to the edge of the counter. Trim the sides and ends so they are straight, then cut the pasta into 3-inch squares. If necessary, spritz lightly with water to keep it from drying out.
Put teaspoon-size spoonfuls of filling on each square, then bring the opposite corners together over the filling to make a triangle. Press gently on the edges to seal. Trim the edges, if desired, to make for a more aesthetic presentation. Makes about 45.
Bring a large pot of salted water to a boil. Drop in the tortelli, quickly return to a boil, and cook until tender yet firm, 3 to 4 minutes. Drain the pasta reserving the pasta water.
Just before the pasta is done, ladle 3 cups of the pasta water (I suggest going a little shy on the pasta water here) into a large saute pan. Add the pesto and bring to a boil over medium-high heat. Boil until the sauce is creamy, about 2 minutes.
Slide the drained tortelli into the warm sauce. Toss gently until the sauce is creamy, adding more pasta water as needed.
Divide among warm pasta bowls and garnish with the Parmesan.

Notes

Prep Ahead: The tortelli can be assembled, tossed with flour, and frozen in an airtight container for up to 3 days before cooking. Take the tortelli right from the freezer to the pasta water.
Adapted from Rustic Italian Food

Nutrition Information

Show Details

Calories 848kcal (42%) Carbohydrates 37g (12%) Protein 23g (46%) Fat 67g (103%) Saturated Fat 12g (60%) Polyunsaturated Fat 22g Monounsaturated Fat 20g Cholesterol 149mg (50%) Sodium 661mg (28%) Potassium 306mg (9%) Fiber 3g (12%) Sugar 1g (2%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 848 kcal

% Daily Value*

Calories	848kcal	42%
Carbohydrates	37g	12%
Protein	23g	46%
Fat	67g	103%
Saturated Fat	12g	60%
Polyunsaturated Fat	22g	129%
Monounsaturated Fat	20g	100%
Cholesterol	149mg	50%
Sodium	661mg	28%
Potassium	306mg	7%
Fiber	3g	12%
Sugar	1g	2%