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5.0 from 3 votes

Mortadella Tortelli Pasta with Pistachio Pesto

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Slide the drained tortelli into the warm sauce. Toss gently until the sauce is creamy, adding more pasta water as needed.
  9. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.