On a clean work surface, gather the flour into a mound, then create a well in the center. Crack the eggs into the well and beat them lightly with a fork. Gradually incorporate the flour, then knead by hand until the dough is smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

While the dough rests, prepare the filling: blend 80 g of mozzarella with a small amount of its liquid (added gradually) and the remaining mozzarella, cut into strips, until smooth. Season with salt and pepper, then set aside.

Roll the dough out into a thin sheet using a rolling pin or pasta machine. Cut out 5 cm squares using a pastry cutter. Place a small dollop of filling in the center of each square, fold the dough diagonally to form a triangle, then bring the two bottom corners together to shape the tortelloni. Repeat this process until all ingredients are used, placing the prepared tortelloni on a floured tray.

For the sauce: In a saucepan, make a roux by mixing the butter with the flour. Once it starts sizzling, slowly add the warm milk while stirring constantly. Once the mixture is smooth, add the remaining mozzarella, Parmigiano Reggiano, and season with salt and pepper. If the cream is too thick, adjust the consistency by adding a little more warm milk.

Cook the tortelloni in boiling salted water, then drain them al dente. Quickly sauté the tortelloni in a non-stick pan with 40 g of butter and fresh sage.

To serve, spread some of the Parmesan cream on the plates, place the tortelloni on top, and sprinkle with crushed pistachios. Drizzle with Balsamic Glaze of Modena IGP Monari Federzoni and serve immediately.