For the pasta:

• 2 eggs
• 100gr durum wheat flour
• 100gr semolina
• lemon-flavored thymus
• a pinch of salt

For the filling:

• 100gr of potatoes
• 100gr of ricotta
• 100gr PGI Finocchiona

For the sauce:

• 1 fennel
• 2 apples
• 50gr fresh cream

Preparation:

Prepare a well with the two types of flour, place eggs, thymus sleeves and salt inside it. Knead the whole and form a homogenous ball; let it rest for 30 m

For the filling: boil potatoes, mash them with a potato-masher, add ricotta and mix thoroughly.

For the sauce: put fennel to cook with peeled apples and some water until they are soft. Blend the mixture with cream until you get a smooth sauce.

Roll out the pastry with a 2/3 mm thickness; cut it into rings; by using a teaspoon, spread the filling and cover with a slice of PGI Finocchiona, complete the tortello by placing a ring of pastry on it. Boil tortelli in abundant salted water; drain well and season with hot sauce.