Daily Italian Recipe · Pasta
Tortellini-style Mortadella Cream Pasta
This tortellini-style mortadella cream pasta brings the flavours of an Emilian filling to fresh tagliatelle: fragrant mortadella, Parmigiano Reggiano and a whisper of nutmeg. It is a quick, unfilled interpretation—not traditional tortellini.
Total time
20 minutes
Serves
2 people
Difficulty
Easy
Origin
Emilia-Romagna
Tortellini belong to the culinary heritage of Bologna and Modena in Emilia-Romagna. Their richly seasoned meat filling combines mortadella and Parmigiano Reggiano with other meats and nutmeg, enclosed in delicate egg pasta and traditionally served in broth.
Here, those characteristic flavours inspire a smooth sauce for fresh tagliatelle. Cream makes this a contemporary home-cooking variation rather than a historic regional recipe; gentle heat and restrained seasoning keep the mortadella at its heart.
Ingredients
- 250 g Fresh tagliatelle Fatti BeneShop
- 100 g Mortadella Emilia IGP Leoncini, slicedShop
- 40 g Parmigiano Reggiano DOP 24 Months, finely gratedShop
- 100 ml Unsweetened fresh single cream, approximately 20% fat
- 10 g Unsalted butter
- 0.1 g Freshly grated nutmeg
- 2 litres Water for cooking the pasta
- 10 g Fine sea salt for the pasta water
Method
- 1
1. Prepare the mortadella
Bring the 2 litres of water to the boil. Roughly chop 70 g of mortadella and cut the remaining 30 g into thin ribbons. Finely grate the Parmigiano so it will melt readily.
- 2
2. Blend the cream
Place the chopped mortadella, cream and nutmeg in a small blender. Blend until as smooth as possible, stopping to scrape down the sides.
- 3
3. Warm the sauce gently
Melt the butter in a wide sauté pan over low heat. Add the mortadella cream and warm for 2–3 minutes, stirring. Keep it below a simmer: do not brown the mortadella or reduce the cream.
- 4
4. Cook the tagliatelle
Add the salt to the boiling water, then the tagliatelle. Stir gently to separate the ribbons and cook according to the packet instructions, checking just before the stated time. Reserve 150 ml of cooking water before draining the pasta while still slightly firm.
- 5
5. Coat and emulsify
Transfer the tagliatelle to the sauce with 30 ml of reserved cooking water. Toss gently over low heat for 30 seconds, then remove the pan from the heat. Add 30 g of Parmigiano gradually, tossing and adding more cooking water in 15 ml increments until glossy and loose enough to flow around the ribbons.
- 6
6. Finish and serve
Fold in the mortadella ribbons. Divide immediately between two warm plates and finish with the remaining 10 g of Parmigiano. The sauce should lightly coat the pasta, not sit in a thick mound.
Chef's secret
Add the Parmigiano off the heat and leave the sauce slightly looser than you think necessary. Fresh tagliatelle continue absorbing moisture on the plate, so a little reserved cooking water is the difference between silky and heavy.
Did you know?
The tortellini connection is in the flavour combination, not the shape or the cream: mortadella, Parmigiano Reggiano and nutmeg are characteristic components of the Bolognese filling.
Common mistakes
- Frying the mortadella until crisp: this changes its delicate flavour and makes the sauce less supple.
- Boiling the sauce after adding Parmigiano: excessive heat can make the cheese clump and the sauce turn oily.
- Salting the sauce before tasting: mortadella and aged Parmigiano already provide plenty of seasoning.
Storage & reheating
Best eaten immediately. Refrigerate leftovers in a shallow airtight container within 2 hours and keep at 4°C or below for up to 1 day. Reheat once in a covered pan over low heat with 15–30 ml water per portion, tossing gently until steaming hot throughout. Freezing is not recommended because the cream sauce may separate and the fresh pasta soften.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Is this a traditional tortellini recipe?
No. It is a fresh tagliatelle dish inspired by the mortadella, Parmigiano and nutmeg flavours of tortellini filling. Traditional tortellini are filled pasta, classically served in broth.
Can I make it without a blender?
Yes. Mince the 70 g portion of mortadella very finely with a knife, then stir it into the cream and nutmeg. The sauce will be more textured but will retain the same flavour.
Can I order the main ingredients in Hong Kong?
The Italian Club Hong Kong offers the fresh tagliatelle, Mortadella Emilia IGP and Parmigiano Reggiano DOP for delivery across Hong Kong via SF Express and Lalamove.