Time: 2 ore
Difficulty: media

Characteristics:
Ricotta is a dairy product, rather than a cheese, the preparation process is recalled by the name: ri-cotto. In fact, the whey left over for the production of cheeses is used, cooked a second time with the result of obtaining ricotta.
It has a truncated cone shape, deriving from the perforated containers in which it is put to drain. Its color is white, in different shades depending on the type of milk used, the consistency is creamy, rather soft and grainy.

Historical notes:
The origins of ricotta are quite ancient, it is a dairy product whose production was already present among the Egyptians, Sumerians, Greeks and Romans. This is confirmed by a testimony contained in the Odyssey: Ulysses meets Polyphemus in his cave, intent on making ricotta, a food he is fond of.

Note:
Ricotta is renowned as one of the least caloric and least fatty dairy products ever, since it is a direct derivative of milk, it has all the nutritional properties of this food.

Ingredients for 8 people
300 g Special fresh pasta Molino dalla Giovanna
3 whole eggs
2 egg yolks
10 g oil
20 g water
a pinch of fine salt
Very fine rice flour for dusting allowed
For the filling
110 g gluten-free Mortadella
200 g gluten-free raw ham
100 g parmesan
20 g butter
Ground black pepper
Fine salt
1 whole egg
For the ricotta cream
20 g grated Parmigiano Reggiano
200 g fresh ricotta
zest of 1 organic lemon
2 teaspoons organic lemon juice
2 tablespoons EVO oil
Fresh rosemary sprigs and vinegar glaze to decorate

Method
Arrange the mixture and salt in a fountain shape in a bowl or on a pastry board and crack the eggs into the center one at a time. Start kneading so as to mix well and absorb the eggs. then add the water and press well to capture the crumbled dough. Close by adding the oil and incorporate it into the dough.
At this point to prepare the filling, dice the mortadella, raw ham, egg and pour into a blender and blend everything well, until it becomes smooth and creamy, check the consistency of the filling, add the parmesan, the knob of butter, season with salt and pepper and mix everything with a spoon.
Take the dough and roll it out with the appropriate machine, until it is 1-2 mm thick; using a smooth wheel, cut out rectangles of 4x4.5 cm on each side and place a portion of the filling in the center of each.
Fold the dough over itself, creating a triangle, with the tip at the top formed by the two parts of dough, overlapping but slightly staggered. Press the pasta lightly around the filling, then roll the two bottom vertices around the tip of your little finger, overlapping them, and seal them with light pressure, place everything to rest on a tray dusted with very fine rice flour for about 1 hour.
In the meantime, to prepare the dressing, pour the ricotta, parmesan, zest of half a lemon, oil and lemon juice into a large bowl. The lemon zest must be lightly grated without reaching the white skin which releases a bitter taste.
Mix thoroughly with a whisk to create a creamy and smooth mixture, then transfer it to a piping bag with a serrated tip.
Cook the pasta in plenty of salted water, drain it and plate it, placing flakes of cream on the plate on which we will place the tortellini.
To decorate you can use sprigs of rosemary and balsamic vinegar glaze.