Preparation

Knead the flour with the eggs, a pinch of salt and a drizzle of oil. Leave the dough wrapped in film to rest in the refrigerator for at least an hour.
Meanwhile brown the onion with the butter and potatoes, add salt and cook adding water or broth.
Blend the potatoes until they turn into a smooth cream, add a few drops of mustard essence, honey, and chives.
Blend the mortadella with the cream, season with white pepper and nutmeg.
Roll out the dough, stuff with the filling, close to make ravioli or tortellini and fry in hot oil.
Plate the fried tortellini on the cream of potatoes and add some sesame balls and chives.