Mess of Tortellini Bolognese-style

Knead the 00 flour with butter, egg, egg yolk, sugar, salt and pepper until you get a mixture homogeneous. Work the dough without heating it excessively, then gather it into a compact loaf. The dough should be smooth and elastic enough to be rolled out and used to cover the cake pan.

Lay it out shortcrust pastry and lining the cake pan, making sure the dough adheres well to the bottom and sides. Maintain a uniform thickness, so the topping will cook evenly without breaking. Leave the lined base ready to accommodate the layers of tortellini and seasoning.

Bring to a boil the meat broth and cook the tortellini to a very thick consistency al denteThe broth should simmer steadily and the pasta should be cooked on the outside, but still firm in the center, because it will finish cooking in the oven. Drain the tortellini delicately so as not to damage them.

Collect the tortellini in a soup bowl and season them with a part of the ragù Bolognese style, Parmigiano Reggiano grated and a knob of butterMix gently, distributing the sauce without breaking the pasta. The result should be well coated, fragrant, and not excessively runny.

Arrange in the cake pan a first layer of tortellini season it, then cover it with ragù, Parmigiano Reggiano grated cheese and flakes of butter. If available, add a few slices of white truffle. Repeat the layers according to the space available. cake pan, distributing the seasoning evenly until the ingredients are used up.

Complete the filling with the last layer of tortellini and cover the surface with the shortcrust pastry remaining, carefully sealing the edges. Beat an egg and brush the topping with it to promote even browning. Poke a few holes with the tines of a fork so steam can escape during baking.

Bake the pie at 180°C (356°F) for about forty minutes. The surface should become golden and dry, while the edge should be well cooked and firm. The holes made in the topping will limit the accumulation of steam, preventing the shortcrust pastry it swells or bursts.

Lascia raffreddare il pasticcio nella cake pan per circa dieci minuti, così gli strati si assesteranno e il taglio risulterà più ordinato. Sforma con attenzione e servi il pasticcio ancora tiepido, quando la shortcrust pastry è fragrante e il ripieno conserva il profumo del ragù, del burro e del Parmigiano Reggiano.