Candy polka dot ravioli with mortadella Bologna PGI

• for the pink pasta
• 150 g of 00 flour
• 100 g of semolina
• 1 egg
• 50 g of cooked and blended beetroot
• 40 ml of water
• for the white pasta
• 50 g of 00 flour
• 25 ml of water
• semolina for the tray

INGREDIENTS (for the filling)

• 150 g of Bologna mortadella
• 150 g of robiola
• 40 g grated parmesan cheese
• salt
• pepper
• nutmeg

INGREDIENTS (for the fondue)

• 200 g of fresh cream
• 100 g grated parmesan cheese
• nutmeg

• Prepare the two types of dough by kneading the ingredients for ten minutes. Wrap in cling film and let rest.
• Prepare the filling by blending all the ingredients with a mixer and tasting it before seasoning it with salt, pepper and nutmeg. Roll out the pink dough into a thin sheet using a pasta machine or a rolling pin. Do the same with the white dough and then make little balls to place on the pink dough.
• Roll the pastry out with a rolling pin and run it through the pasta machine once to set the polka dots, so they don't come off during cooking.
• Using a pastry wheel, cut out rectangles of pasta and place a little filling on top (I used a pastry bag). At this point, close them, take the flap of pasta from the long rectangular side and cover the dough by wrapping it. Apply light pressure to the edges at the edge of the dough and tighten (let the air out well first). Arrange them spaced apart on a tray sprinkled with semolina until you cook them in boiling salted water for 5 minutes. Prepare the fondue: heat the cream and pour in the parmesan, stirring, then flavor with a generous grating of nutmeg. Let it thicken slightly. Pour a little fondue on the bottom of each plate and place your pink tortelloni on top.