Tortellini from Romagna

This is a good dish of fresh pasta with a filling made with meat and cheese; you can dress them with a meat sauce.
Prepare dough (you can read our suggestions) and allow to rest, covered with a napkin.
Meanwhile prepare filling for tortellini. Melt butter in a non-stick frying pan and then add oil, sage, rosemary and meat slices. Season to taste with salt and pepper (if you like) and fry lightly for some minutes. Then cut meat into little pieces and purée it with crescenza, ricotta, Parmesan and a pinch of nutmeg in a blender or food processor.
Roll out the pasta dough on a lightly floured surface , beginning from the center, to a thickness of 0,2 cm (1/8in); you have to use a long pasta rolling pin for this but you can also use a pasta machine. Drop 1/2 teaspoon of the filling in vertical rows about 5 cm (2in) apart. Using a pasta wheel, cut vertical and then horizontal lines in order to obtain square shapes. Dip a pastry brush or your fingers sparingly in water and moisten the pasta dough round the filling. Refold every square in order to obtain a triangle and press the dough sheets together around the mound of filling. Roll up every piece around your pinkie, pressing the ends very well. Tortellini are ready. Transfer them to a floured tea towel and let them rest for at least 2 or 3 hours. You can store up to 1 day, if preserved in a cold place. Be careful to avoid sticking.
Boil in abundant salted water. Control cooking time tasting a piece of pasta. It's difficult to say how much time is necessary for cooking them: it depends on different things such as pasta thickness.
Drain pasta very well and dress with a meat sauce.

Note

• - You can not use butter; in this case you have to use at least 6 tablespoons extra virgin olive oil.
• - You can substitute fresh rosemary and sage leaves with dried ones (2 teaspoons for every aromatic herb).

What's the right wine ?

Our suggestion is: Ghemme (red wine from Piedmont-Italy).