Tortelli di cabbage ragu of pork loin

TORTELLI DI VERZA 03964 AL RAGU? By LONZA INGREDIENTS for 4-5 PEOPLE for the dough: 300 g flour, 1 egg, 1 tablespoon of olive oil.

For the filling: 1 small Savoy cabbage boiled, lard or bacon, 200 g cow cheese, 200 g of grated Parmesan cheese, 30 g butter, 1 clove of garlic.

For the ragout: 300 g of pork loin meat Cubed, 150 g of diced tomato or passed, 1 shallot, 30 g of olive oil, 1 small carrot, 1 stalk of celery, 1 sprig of Rosemary, 30 g of butter.

Prepare the pasta: knead flour, eggs and oil, mixing them well; put the dough to rest in a covered Bowl.

Prepare the filling: in a saucepan, fry the garlic, butter and pancetta (or bacon); Meanwhile, chop the cabbage, well squeezed, and put to fry for 5 minutes.

Pour the mixture into a bowl, let cool and add before the ricotta, then the cheese.

Mix well everything.

Prepare your meat sauce: in a small saucepan saute the shallots, carrot, Rosemary and olive oil.

Add the diced meat and let stand for a few minutes.

Pour the wine and put it on the fire to make it evaporate.

Add the tomato paste or puree and cook for 30 minutes.

When cooked, add butter and keep aside.

Roll the dough into strips and fill with the mixture of small squares giving them the desired shape.

Cook the tortelli in boiling salted water, seasoned with meat sauce and Parmesan cheese.

Serve hot.