Tortellacci Di Vitello Con Taleggio E Tartufo Recipe

Time2h

Serves4

Fresh Tortellacci pasta stuffed with veal meat sautéed with creamy Taleggio cheese, sautéed mushrooms and peeled black truffle sauce

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Ingredients

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1
Make the Pasta Dough
In a large bowl, combine the flour and salt. Make a well in the center, add the eggs, and mix until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
2
Prepare the Filling
In a skillet over medium heat, sauté the mushrooms until golden. Add the ground veal, season with salt and pepper, and cook until browned. Remove from heat and mix in the Taleggio cheese until melted. Allow to cool slightly.
3
Roll out the Pasta
Divide the rested dough into four pieces. Roll each piece out using a pasta machine or a rolling pin until thin. Cut into squares (about 4x4 inches).
4
Fill the Tortellacci
Place a spoonful of filling in the center of each square. Fold over to form a triangle, pressing the edges to seal. Bring the two corners of the triangle together to form a tortellacci shape and pinch to seal.
5
Cook the Tortellacci
Bring a large pot of salted water to a boil. Cook the tortellacci for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
6
Prepare the Sauce
In a small saucepan over low heat, melt the grated black truffle with a little butter. Add the cooked tortellacci and toss to coat.
7
Serve
Plate the tortellacci, drizzle with additional melted Taleggio if desired, and garnish with extra grated truffle.