Ricotta Tortelloni with Sauteed Chicory and Braised Mortadella

Method

1. Drain the ricotta in a cloth overnight to remove excess moisture.
2. In a bowl, mix the drained ricotta with a pinch of salt, grated Parmigiano Reggiano, nutmeg, chopped parsley, a drizzle of extra virgin olive oil, and one egg yolk. Stir gently until combined; do not overmix.
3. Roll out the fresh pasta dough into a thin sheet. Cut into 5–6 cm squares.
4. Place a small amount of filling in the center of each square. Moisten the edges with water, fold into a triangle, and press to seal. Bring the two bottom corners together to form the classic tortelloni shape.
5. Blanch the chicory in boiling salted water for a few minutes, then drain.
6. In a large pan, sauté chopped onion and garlic with a knob of butter, some lardo, and diced guanciale. Add the blanched chicory, a few anchovy fillets, salt, pepper, a spoonful of tomato concentrate, and enough broth to cover. Simmer for about an hour, until the chicory is very tender and the liquid has reduced.
7. Cut the mortadella into small cubes. In a separate small pan, toast the mortadella in a little butter until crispy and golden.
8. Cook the tortelloni in a large pot of boiling salted water until they float (1–2 minutes).
9. In a sauté pan, melt butter with sage leaves. Drain the tortelloni and toss them in the sage butter.
10. To serve, spread a bed of the braised chicory on the plate. Arrange the tortelloni on top, garnish with the crispy mortadella cubes, sprinkle with grated Parmigiano Reggiano and a grating of fresh nutmeg. Finish with a drizzle of extra virgin olive oil.