The typical characteristic of this dish is the balance between the sweetness of the filling, the tasty topping and the right thickness of the pasta. Here is the “historical” recipe of the Crema Tortello Academy.
To prepare the filling, place the ground amarettos in a bowl along with soaked and dried raisins and the grated mostaccino cookies; add the grated mint candies and all other ingredients blending them well. If the mixture seems to be too dry, add a couple of spoons of broth. Let the mixture rest in the refrigerator for one day.
The following day, prepare the pasta as usual, leaving it to rest in a dish towel for about an hour. Roll out the dough in thin layers and cut out disks using a round mold (you can also use a glass). Distribute the filling and close the pasta by pinching the edges three times using your thumb and index fingers. These doses are enough for 330 tortelli.
Cooking in boiling salted water and stir very slowly.
Drain the tortelli in a bowl and alternate layers of tortelli with grated Grana Padano cheese and butter cut up into pieces. Cover for a few minutes to let everything amalgamate and then serve garnishing with a few fresh sage leaves.
© Accademia del Tortello Cremasco