(approx. 40 min.) Mix the flour well with the egg yolk, the whole egg, a few drops of oil and a tablespoon of water (lukewarm). Season with salt and nutmeg and form into a ball. Wrap the dough in plastic wrap and rest in the refrigerator for an hour.
Remove the skin from the onion, dice finely and sauté in a little safflower oil until translucent*. Finely dice the ham and mix together with the onions and the ricotta. Blend finely with a hand blender and fold in finely chopped leaf parsley.
Roll out the dough thinly on a floured board, cut out circles with a cookie cutter or a cup. Pile ham jam on top with a coffee spoon, brush the edge with egg yolk and overlap. Press the edge smooth with a floured fork and turn in. Cook the tortelloni in slightly bubbling salted water with a few drops of oil for about three to four minutes. Then place on paper towels and dry.
Clean the spring onions, cut them into coarse rolls and brown them in hot truffle oil. Add the tortelloni, toss, season with salt and pepper and arrange on a plate. Sprinkle with parmesan and truffle shavings. A Vogerlsalat fits very well as a supplement.
(*= sauté a little bit, fry briefly – remark of the creator of the recipe)
Our tip: It is best to use fresh herbs for a particularly good aroma!