Ristorante Il Rigoletto
Ingredients and quantities

Quantities for 6 people:

For the pasta

  • 250g “00” flour
  • 3 whole eggs
  • salt
  • olive oil

For the filling

  • 150g minced San Secondo shoulder ham
  • 70g grated 24-month matured Parmesan cheese
  • 2 egg yolks
  • salt

For the sauce

  • 25 asparagus tips
  • 1 glass chicken stock (approx. 100 ml)
  • truffle cream
  • truffle shavings
Accompanying wines:
Still red Colli di Parma

Shoulder ham tortelli served with truffles and asparagus

Fresh homemade and hand-rolled pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the pasta: put the flour on a pastry board and make a well in the centre of the mound. Add two teaspoons of salt and two or three tablespoons of olive oil. Starting from the centre of the well, combine all the ingredients and knead together well. When the dough is smooth, set aside to rest for about 1 hour. Roll out the pasta on a board and cut into 10-12cm wide strips. Place a little filling on the lower part of the sheet of pasta at regular intervals. Close by folding the other part over and cut out the individual tortelli using a special pasta cutter.

For the filling: finely mince the boiled shoulder using a meat mincer, add the grated Parmesan cheese and egg yolks. Season with salt and then mix together to form a smooth paste.

For the sauce: blanche the asparagus tips for a few minutes in boiling water. Sauté in a pan for three minutes with the chicken stock, the truffle cream and the fresh truffle cut into shavings. . . . >>>



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