Procedure:

Knead flour and eggs until you obtain a soft and elastic dough. Let the dough rest for about ½ hour in a refrigerator. For the filling, crumble the PGI Finocchiona and mix with the sieved ricotta, add salt if needed. Roll the dough 10 x 10 cm and make tortelloni with the filling you have prepared. Cut fennels in thin slices. In a saucepan melt a knob of butter and put fennels slices; cover with milk and let them cook on a low heat until milk is reduced and fennels are overcooked. Add grated PDO Parmigiano Reggiano to fennels and blend them until you obtain a cream, if necessary add some vegetable stock in order to obtain the desired texture, add salt and pepper if needed. Cook tortelloni in salted water and toss them in a saucepan with butter and wild fennel.

Plating:

Place fennel cream in the middle of a plate and tortelloni on top. Decorate with flakes of Pecorino di Fossa, and add some PGI Finocchiona strips. Sprinkle with toasted breadcrumbs and add some freshly ground pepper.