Tortellini di Valeggio
Tortellini di Valeggio sul Mincio are a masterpiece of fresh Veronese pasta, renowned for their exceptionally thin sheet and the characteristic knot that distinguishes them. Filled with meat and Grana Padano, they represent a gastronomic tradition of the Lake Garda territory dating back centuries of Venetian culinary history.
Preparation
- 1
Prepare the pasta dough by mounding the flour and adding the eggs in the center. Knead until you have a smooth, elastic dough, then cover and rest for 20 minutes.
- 2
Meanwhile, prepare the filling: lightly brown the ground meats, then add the grated Grana Padano, egg, salt, and pepper. Mix until combined and let cool.
- 3
Roll out the pasta with a rolling pin very thinly, cutting out squares of approximately 5-6 centimeters per side.
- 4
Place a teaspoon of filling in the center of each square, fold into a triangle, and join the two corners of the base to form the characteristic knot.
- 5
Bring a pot of salted water to a boil and carefully add the tortellini. Cook until they rise to the surface, then continue for approximately 2-3 minutes.
- 6
Drain carefully and dress with melted butter, sage, and grated Grana Padano to taste. Serve immediately.
Chef's Tips
The key to success is an exceptionally thin, almost transparent sheet: this traditionally required generations of mastery. If you are new to fresh pasta, you can use a pasta machine. The characteristic knot is the signature of this recipe and should be made with precision.