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https://www.raiplay.it/programmi/esem... - Daniele opens the episode with a first course of fresh stuffed pasta. First prepare the pasta by mixing the flour with eggs until you get a smooth dough. Let it rest in the refrigerator for 30 minutes before rolling out the dough. Daniele then prepares the filling by browning the peeled and diced pears with oil, salt and pepper. Once the pears have cooled, he mixes them with the ricotta, Montasio, Fontina and grated cheese. He then distributes the walnuts of filling on the rolled out dough, then folds it over itself to shape the tortelloni. In the tortelloni cooking water, Daniele boils the cheese crusts and then transfers them to the microwave to obtain crispy wafers. At this point he cooks the tortelloni in the flavored water, while in the meantime he melts the butter with sage and honey mustard in a pan. When the tortelloni are ready, season them with the sauce and garnish with grated cheese. Ingredients for the pasta: 300 g of 00 flour 3 eggs For the filling: 2 pears 100 g of Montasio 100 g of Fontina 150 g of ricotta 50 g of grated cheese For the dressing: 50 g of honey mustard 80 g of butter 2 cheese rinds 1 bunch of sage extra virgin olive oil salt and pepper