Entree: Italy – Lombardy – Tortelli Cremaschi (Filled square pasta from Crema with a characteristic sweet-and-savory fruit, biscuit, cheese, and meat filling)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 6 min

Total 51 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 3 large eggs (approx. 180 g total)
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (3 g) fine salt
- 8 oz (225 g) ground beef
- 1 tbsp (14 g) unsalted butter
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 1/4 cup (60 ml) whole milk
- 1/2 cup (50 g) stale breadcrumbs
- 4 oz (115 g) amaretti cookies, crushed
- 1/4 cup (40 g) candied citron or mixed candied peel, finely chopped
- 1/3 cup (50 g) raisins, soaked in 2 tbsp (30 ml) warm Marsala or water and drained
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano
- 2 large egg yolks (approx. 36 g)
- 2 tbsp (30 g) granulated sugar
- 1/8 tsp ground cinnamon
- Pinch freshly grated nutmeg
- 3 tbsp (45 ml) mostarda cremasca or a coarse fruit mostarda, finely chopped
- Salt and freshly ground black pepper to taste
- 4 tbsp (56 g) unsalted butter (for dressing)
- 8-10 fresh sage leaves
- Additional grated Parmigiano-Reggiano for serving, 1/4 cup (25 g)
- 1-2 tsp (5-10 g) granulated sugar for dusting (optional)

Instructions

1. Make the pasta dough: mound the flour on a work surface, make a well, add eggs, olive oil and salt; mix until combined and knead about 8–10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
2. Prepare the filling base: melt 1 tbsp butter in a skillet over medium heat, add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the ground beef, season with salt and pepper, and cook until no longer pink; drain any excess fat and let cool slightly.
3. Combine filling ingredients: in a bowl blend the cooked beef and onion with milk, breadcrumbs, crushed amaretti, candied peel, drained raisins, grated Parmigiano, egg yolks, 2 tbsp sugar, cinnamon, nutmeg and chopped mostarda. Adjust salt and pepper; mixture should be moist but able to hold shape—add a little extra milk or breadcrumbs if needed.
4. Roll and cut pasta: roll dough thin (about 1–1.5 mm) with a pasta machine or rolling pin. Cut into 3½–4 inch (9–10 cm) squares. Place about 1 tsp (5 ml) to 1 tbsp (15 ml) filling in the center of each square, brush edges with a little water, fold to form a triangle or fold into a rectangular pocket sealing the edges firmly to avoid leaking.
5. Cook tortelli: bring a large pot of salted water to a gentle boil. Cook tortelli in batches for 4–6 minutes until they float and are al dente. Remove with a slotted spoon and keep warm.
6. Prepare butter-sage sauce: in a shallow pan melt 4 tbsp butter over medium heat until it foams and turns lightly nutty, add sage leaves and briefly crisp them, then remove from heat.
7. Finish and serve: arrange tortelli on warm plates, spoon over the butter-sage sauce, sprinkle generously with grated Parmigiano-Reggiano and, if desired, a light dusting of 1–2 tsp granulated sugar. Serve immediately.