Ingredients (serving size for 10 people)
For the dough:
10 eggs
1 kilo 0 flour
For the filling:
300 grams pork meat
200 grams of veal 
200 grams of prosciutto
100 grams of mortadella
200 grams of butter
A handful of breadcrumbs if needed
400 grams of grated Parmesan cheese 
Salt
Pepper
Nutmeg
1 or 2 eggs
To serve:
3 litres capon stock
Aceto Balsamico Tradizionale di Modena DOP Extravecchio NeroModena - Tondo

For the filling: 
Cut the meat into chunks and clean it of any fatty ribs.
Put the chopped meat into a saucepan with butter and cook over a gentle heat for 60 minutes; when cooked and off the heat, add the ham and leave to cool.
With the meat grinder grind everything twice, including the cooking liquid, add the cheese and eggs and if the mixture is too soft, add a handful of breadcrumbs.
Season with salt and pepper and add a generous grating of nutmeg.
The mixture should be soft and well blended.

For the dough:
Put the flour on the pastry board and form the classic fountain, put the eggs in the centre and start mixing the ingredients until you get a soft and elastic mixture. Cover the dough and let it rest for 30 minutes.

Preparing the tortellino:
With the pastry machine roll out thin sheets about 1 millimetre thick and with the pastry wheel cut out 3-4 centimetre squares; it is important to avoid flouring the pastry when it is finished being prepared, otherwise it will not stick when it is folded over to enclose the filling.
Place a little filling in the centre of each square of pastry, then fold the pastry into a triangle, making the edges fit tightly together. After squeezing the corners of the longest side (base of the triangle) between the thumb and forefinger of both hands, rotate the triangle of dough around the forefinger of the left hand with the right hand, then bring the 2 corners together and squeeze them until they fit together, proceed like this until all the ingredients are used up.  

Cooking the tortellini:
Put the broth in a pot and bring to the boil, throw in the tortellini to cook for a few minutes, about 3.

Serve and dress with Aceto Balsamico Tradizionale di Modena DOP Extravecchio NeroModena - Tondo

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