Tortelli with provola and red figs, with crispy speck and smoked ricotta - Sandro Vanini SA

Ingredients

• 300 g semolina flour
• 3 whole eggs
• A pinch of salt
• 100 g provola cheese, cut into small cubes
• 100 g ricotta
• 100 g fresh red figs or softened dried figs, finely chopped
• 30 g grated Parmesan cheese
• Salt and pepper to taste
• 80 g butter
• 8–10 fresh sage leaves
• 100 g speck, diced
• 40 g smoked ricotta, grated
• 4 teaspoons Sandro Vanini red fig mustard purée