For the pasta:
350g of 00 flour
50g di semolina
a pinch of salt
For the stuffing:
125g of spreadable fresh cheese
100g of creamy Gorgonzola
80g of grated Pecorino cheese
80g of grated Parmesan cheese
Balsamic Vinegar of Modena - Mazzetti l'Originale - Three Leaves
Mix the two flours and form a fountain on the pastry board. Add the 4 eggs and a pinch of salt in the center and start working the dough with a fork. Once enough flour has been incorporated, start kneading by hand until the dough will be smooth and homogeneous.
Wrap the dough with plastic wrap and let it rest for at least 30 minutes.
Roll out part of the fresh pasta, then cut some squares with the pasta-cutter.
Place one teaspoon of stuffing in the center of each square and close the dough to make a tortellino.
Once all the tortellini have been prepared, boil them in salted water for 3 or 4 minutes.
Meanwhile, melt the butter in a large pan, add the poppy seeds and carefully drain the tortellini.
Stir-fry everything gently and serve. Finally add some drops of Balsamic Vinegar of Modena - Mazzetti l'Originale - Three Leaves.