As winter approaches and the craving for warm and comforting dishes intensifies, tortellini in crust emerge as a perfect choice for a family Sunday lunch. This delightful Emilian preparation combines the tradition of tortellini, filled with pork and prosciutto, with a crunchy and golden shortcrust pastry, creating a contrast of textures and flavors that captivates from the very first bite. The delicacy of the fresh pasta, with its flavorful filling, pairs beautifully with the crispness of the crust, making each bite a satisfying experience. Originating from Emilia Romagna, tortellini are a symbol of local cuisine, often prepared for holidays or special occasions, but their versatility allows them to be enjoyed in more casual moments, such as a dinner among friends. The cooking technique, which involves a double preparation phase, allows the shortcrust pastry to maintain its crunchy texture while the filling warms up and releases its aromas. Interestingly, depending on the region, there may be variations of this dish: some recipes suggest adding cheese or vegetables to the filling, offering a lighter alternative. Tortellini in crust are perfect to serve with a simple green salad or as an appetizer in a festive menu, thus demonstrating the richness and variety of Emilian culinary tradition. Preparing them is an opportunity to rediscover the love for homemade cooking, where every gesture and every ingredient contribute to creating a dish that encapsulates the warmth of tradition.

Start by preparing the shortcrust pastry: make a well with the flour and place the diced butter in the center, then mix everything until you obtain a crumbly mixture. Then, make a well again and pour in the water and salt, mixing until you achieve a homogeneous dough. Shape it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 1 hour.
Meanwhile, prepare the tortellini: place the flour in a mound on the work surface and crack the eggs into the center along with a pinch of salt.
Knead until you obtain a homogeneous dough, form a ball, and let it rest in the refrigerator wrapped in plastic.
Cut the pork loin into strips and sauté it in butter. Then pass it through a meat grinder and collect the mixture in a bowl.
Finely chop the prosciutto and mortadella and add them to the meat along with the eggs and grated Parmigiano. You can also add a pinch of grated nutmeg. Mix well to combine everything.

Roll out the dough for the tortellini into a thin sheet and cut out squares of about 3 cm on each side (using a knife or a pastry cutter). Place a small hazelnut of filling in the center, then fold into a triangle and seal into a ring. Keep in the refrigerator until ready to cook.
Next, prepare your ragù as you usually do, by sautéing the onion in oil, adding the ground meat, deglazing with white wine, and cooking with plenty of tomato purée. When it's time to assemble the dish, roll out the shortcrust pastry, prick it, and place it in a pie dish. Proceed with a first blind bake (covered with a sheet of parchment paper and weighed down with dried legumes that you will discard later) for 15 minutes at 180°C. Meanwhile, cook your tortellini in boiling salted water (cooking time 5 minutes): do not overcook them, keeping in mind that they will also go in the oven. Season with the ragù, pour into the pastry shell, garnish with béchamel, grated cheese, and a few knobs of butter. Return to the oven for 30 minutes at 180°C and serve.