PARMIGIANO REGGIANO FILLING

1. Finely grate the Parmigiano Reggiano.
2. Place the milk, cream, salt, citric acid and grated Parmigiano Reggiano in a saucepan.
3. Heat the mixture to 88°C.
4. Maintain the temperature and cook for 30 minutes, allowing the milk mixture to separate into solids and liquid.
5. Strain the mixture carefully and retain the solids for the filling.
6. Separately, pasteurize the egg yolks at 65°C for 1 hour.
7. Add the pasteurized egg yolks to the Parmigiano Reggiano solids.
8. Mix until the filling is smooth and evenly combined.
9. Allow the filling to cool before using it to fill the tortelli.

PASTA DOUGH

1. Combine the flour, egg yolks, whole eggs and water.
2. Knead until a smooth and elastic dough forms.
3. Wrap the dough and allow it to rest before rolling.
4. Roll the pasta dough into thin sheets.
5. Place small portions of the Parmigiano Reggiano filling onto the pasta.
6. Shape and seal the tortelli carefully, making sure no air remains inside.

VERMOUTH AND ARTEMISIA

1. Reduce the vermouth until concentrated.
2. Cook the tortelli in boiling salted water for approximately 30 seconds.
3. Transfer the tortelli to a pan with butter.
4. Add the vermouth reduction and gently toss until the tortelli are evenly glazed.