Buffalo Meat Tortelli

Method

1. Prepare fresh egg pasta: mix 100 g of flour with 1 egg, knead until smooth, and roll out with a rolling pin or pasta machine to a thin sheet.
2. Prepare the filling: braise buffalo meat with leek and white wine until very tender, then blend until smooth; transfer to a piping bag.
3. Place small spoonfuls of filling onto the pasta sheet at intervals, then fold the pasta over and seal each tortello by pressing the edges. Cut with a round cutter slightly larger than the filling mound. For a culurgiones-style closure, overlap the edges.
4. Cook the tortelli in boiling salted water for about 4 minutes.
5. In a pan, melt butter over medium heat. Add a splash of pasta cooking water (or reduced buffalo meat stock). Drain the tortelli and toss them in the butter to glaze.
6. Prepare the smoked provola mousse: blend smoked provola with a little milk until smooth, then pass through a fine sieve to obtain a silky cream.
7. Prepare the parsley oil: blend parsley, thyme, and marjoram with olive oil; strain if desired.
8. Prepare the tomato oil: place San Marzano tomatoes in a container with olive oil, microwave for 10 minutes, then blend and strain to obtain an orange-colored oil.
9. To plate: place dollops of provola mousse on the plate, arrange the glazed tortelli on top, drizzle with parsley oil and tomato oil. Garnish with mint leaves, fresh thyme, and lemon zest.