Gluten-free tortelli stuffed with bresaola with rocket and burrata with light basil pesto

Gluten-free tortelli stuffed with bresaola with rocket and burrata with light basil pesto
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Time: 1 ora più riposo
Difficulty: Media

Ingredients for 4 people
400 g of special Molino fresh pasta from Giovanna
4 eggs
1 yolk
10 g water
20 g of extra virgin olive oil
9 g of fine salt
Rice flour without gluten for dusting
For the stuffing
350 g of bresaola without gluten
100 g of rocket
200 g of Pugliese burrata
50 g of breadcrumbs without gluten
100 g of cow's milk ricotta
fine salt
ground black pepper
For the pesto
280 g of basil
50 g of shelled pine nuts
2 cloves of garlic without the soul
45 g of Parmigiano Reggiano D.O.P. grated
35 g of Pecorino Romano D.O.P. grated
200 g of extra virgin olive oil
2 ice cubes
50 g Parmigiano reggiano Dop 12 months

Place the mixture in a bowl in a fountain, peel the eggs in the center and knead with your hands; add the oil, the fine salt and the water flush, continuing to incorporate the flour, and work until you get a smooth dough ball. Wrap it with kitchen film and let it rest for 30 minutes in the refrigerator.
Meanwhile prepare the filling, take the bresaola and cut it into very small squares with the knife, slice the burrata and drain all the liquid well into a pasta dish, remove all the excess liquid and place in a mixer, add the rocket, ricotta and blend.
As soon as all the ingredients are well mixed add the breadcrumbs and bresaola, mix everything with a spoon and add salt and pepper to taste.
After this time, take the pasta again and spread it with the special machine, until it reaches a thickness of 1-2mm; using a smooth wheel, cut circles with a diameter of 2/3 cm and place a portion of filling in the center of each one.
Overlap another circle wetting the sides with a brush and closing by removing all the air.
Lightly press the dough around the filling and seal them with light pressure.
Wash the basil, dry it gently and transfer it to the mixer bowl with the pine nuts, peeled garlic cloves, oil and operate the blender. Work until creamy, then add the Parmesan, pecorino, ice and blend for a few seconds; transfer the obtained pesto into a bowl and cover it flush with oil.
Boil a pot with water and bring to the boil, add salt and cook the tortellini for about 4 minutes, drain well from the water, pour the pesto into the bottom of the bowl, add the tortelli, sprinkle with Parmesan and pine nuts, serve.