Tortellini
tortellino
Small ring-shaped filled pasta associated with Emilia-Romagna and traditionally served in broth, especially at holidays.
About this dish
Small ring-shaped filled pasta associated with Emilia-Romagna and traditionally served in broth, especially at holidays. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Bolognese-style tortellini in broth
Pasta
- 300 g 00 flour
- 3 large eggs
Filling
- 90 g pork loin
- 90 g prosciutto
- 90 g mortadella
- 120 g Parmesan, grated
- 1 small egg
- pinch of nutmeg
- 10 g butter
- pinch of pepper
Serve
- 1.8 L good beef-and-chicken broth
- 1
Filling: 90 g pork loin; 90 g prosciutto; 90 g mortadella; plus the remaining ingredients listed for this component. Cook pork loin gently in butter until it reaches 63°C/145°F, then rest 3 minutes and cool. Mince finely with prosciutto and mortadella; mix with Parmesan, filling egg, nutmeg and pepper. Refrigerate overnight. Cool cooked pork promptly, mince filling very finely and cover during overnight chilling.
- 2
Pasta: 300 g 00 flour; 3 large eggs. Knead pasta ingredients until smooth and rest covered 30 minutes. Roll very thin and cut 3.5 cm squares. Knead smooth, cover during rest and roll small sheets about 1 mm thick.
- 3
Add a small dab of filling, fold diagonally, seal and curl the corners around a fingertip into a ring. Work in small batches so pasta stays moist. Leave clean rims, seal triangles fully before joining corners and keep unused squares covered.
- 4
Serve: 1.8 L good beef-and-chicken broth. Simmer in broth 4-6 minutes until pasta and egg filling are cooked; serve in broth. Keep a quiet simmer and test tender pasta and the egg-containing center at 71°C/160°F; serve promptly.
Note
This is a home-scale adaptation of the registered filling, not a claim to reproduce the official formula exactly. Salt is usually supplied by the cured meats and cheese.