Dinner | Ricotta Tortelloni in Boscaiola Sauce

Ricotta Tortelloni in Boscaiola Sauce

This is my signature dish (signature because I make it over and over again at work!) It is the easiest dish to make, and if you follow the few simple instructions, your boscaiola sauce will be thick and creamy!

For the Pasta:
1 cup Flour
1 large egg
1 Tbsp Olive Oil

Pasta filling:
1 boiled potato, mashed
1 cup ricotta cheese
1/4 cup parmesan
salt and pepper

Boscaiola Sauce:
1 cup cream
Tbsp parmesan
1/2 cup bacon pieces
1/2 cup sliced mushroom
pepper

Pangritata:
1 cup of fresh bread crumbs
olive oil
thyme

For the pasta, mix all the ingredients until a smooth ball forms. Need the dough for ten minutes until soft.
Laminate the dough ten times in a pasta machine and then continue to roll the dough until you reach the smallest setting. Cut the dough into round pieces and cover with a tea towel.

Mix the pasta filling together and place small amounts in the centre of the circular pieces of dough. Fold the dough to form a semi-circle and seal the edges together with water. Fold again to form the Tortelloni shape.

For the Boscaiola sauce, on a high heat fry bacon pieces in a little oil until crispy. Add the mushroom and continue frying until the mushroom pieces are also crispy. Turn the stove to low and add cream, parmesan and pepper and let the sauce bubble away for approx. eight minutes. Do not stir! After the eight minutes the sauce should be dark and thick. Boil the pasta for one minute and then add to the sauce.

For the Pangritata, add ingredients into a hot pan and fry until all the bread crumbs are golden and toasted. Pour over pasta. Add some crispy pancetta pieces and serve.

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