Tortelli with Ricotta, Speck and Saffron

This is a recipe that truly melts in your mouth, created by our friend Francesco Fornelli.

Ingredients

For the fresh pasta:

• 100 g flour
• 1 egg

For the stuffing:

• 200 g Ricotta
• 2 tablespoons parmesan
• nutmeg
• 1 g Saffron Pistils
• 4 slices of speck

1. First, start preparing the fresh pasta: beat the egg inside the flour until it forms a smooth dough and let it rest in the fridge for half an hour.
2. Meanwhile, fry the speck. When it is crispy, chop finely.
3. Let the saffron threads sit in 2 tablespoons of boiling hot water for twenty minutes.
4. Prepare the filling by mixing ricotta, parmesan, half of the crispy speck, saffron water, and nutmeg.
5. Now, prepare the ravioli, by creating a thin sheet of the pasta dough and cutting out the shapes you like. For each raviolo, take 2 cut out shapes, place some of the filling on the first, and place the second on top. Seal the edges by crimping them with a fork. Once ready cook them a few minutes in salted water.
6. In a pan, melt the butter, add sage, and the remaining speck. When the ravioli are cooked, add them to the hot pan for two minutes.
7. Finish by garnishing with fried sage leaves.