Polenta & Gorgonzola Tortelloni with Hazelnut Butter

Prepare the polenta and leave to cool.
Mix the flours on a pastry board and make a well in the centre, then break the eggs into it.
Add the salt and knead into a dough with your hands until soft and smooth.
In a small saucepan, roast the leek and the rosemary in some oil.
Filter them and blend them with the polenta, the parmesan cheese and 1 yolk until you have a soft, smooth dough.
Flatten the dough into two separate sheets and place small portions of filling on one of them, using a pastry bag if helpful.
Cover with the other sheet and cut out the Tortelloni.
Melt some butter in a pan and add most of the ground hazelnuts.
Cook the Tortelloni in abundant salted water, drain them and add the hazelnut butter.
Sprinkle with the remaining ground hazelnuts and serve immediately.