Ingredients
Ingredients for the Dough
- 3eggs
- 300 gflour
Ingredients for the Filling
- 300 gpork loin (browned in butter)
- 300 gmortadella of Bologna
- 300 gParma ham
- 450 gParmesan cheese
- 3eggs
- 1nutmeg
Ingredients for the Broth
- 1 kgbeef (short ribs)
- Halfchicken
- 1 stemcelery
- 1carrot
- 1onion
- q.s.salt
Preparation of the Tortellini Filling
Finely grind all the meat and add the eggs, the Parmesan and the nutmeg to the ground meat.
You should leave the mixture to rest for at least 12 hours in a fridge.
Preparation of the Broth
Put the meat and the half chicken in a pot with 4 liters of cold water and bring it to a boil, remove the foam forming over the water with a slotted spoon, add the vegetables, salt to taste and let it boil very slowly for at least 3 hours.
Preparation of the Tortellini
Roll out the dough on a wooden cutting board with a rolling pin until the dough is very thin. Cut out small square shapes of about 3 cm.
Place a teaspoon of filling in the middle of each square wrapper.
Fold the wrapper into a triangle making each side match. Fold the triangle rolling it around your finger and overlapping the opposite corners.
Press the tortellini so that they are properly sealed and keep their shape.
As the tortellini come ready, place them on a plain board.
Drain the broth off the meat and bring to a boil once again. Slowly drop the tortellini and let them cook over medium heat for at least 3-4 minutes.
Notes
Serve the tortellini hot and sprinkle them with freshly grated Parmesan.