To make the pasta dough, combine and thoroughly knead the flour, durum wheat, eggs and olive oil. The dough should be very stiff. Add a little extra durum wheat if needed. Wrap the dough in clingfilm and let it rest for a while.
For the cheese filling, melt butter in a saucepan and fold in the flour with a whisk. Add milk and cream to the roux while whisking continuously. As soon as the mass thickens, leave it to simmer on low heat for about three minutes, then remove the saucepan from the heat. Season with salt and pepper and stir in the cheese cubes. Stir until the cheese has melted. Leave the mass to cool and thicken.
To make the tortellini, roll out the pasta dough in a thin layer and use a glass or a biscuit cutter to cut out circles with a diameter of about 7 cm. Scoop a small spoonful of the cheese filling on each pasta circle and shape them into tortellini. Place the tortellini on a sheet dusted with durum wheat, then boil them in salt water for about 5 minutes.
Now, cut one slice of Alto Adige Speck in half and briefly pan-fry it until crisp. Set aside for later. For the speck radicchio, cube the remaining slices of Speck Alto Adige PGI and also briefly pan-fry them. Add the chopped radicchio to the pan, slightly brown it together with the speck and deglaze the pan with the red wine. Salt and pepper to taste and leave the mixture to simmer on low heat for another five minutes.
Before serving, briefly sauté the cooked tortellini in melted butter. Arrange the radicchio in the middle of the plate. Place the ravioli on top of the radicchio and garnish them with a speck crisp and coarsely shredded South Tyrolean cheese.
