Tortellini in Brodo

Tortellini in Brodo
  • 2h

    min prep time
  • 15

    min cook time
  • 8-12

    serves

ingredients

For the filling:
  • 30 ml (2 tbsp) unsalted butter
  • 375 ml (1½ cups) pork loin, trimmed and cut into ½-inch cubes
  • 125 ml (½ cup) white wine
  • 160 ml (⅔ cup) prosciutto, coarsely chopped
  • 180 ml (¾ cup) mortadella, coarsely chopped
  • 125 ml (½ cup) Parmesan, grated
  • 2.5 ml (½ tsp) ground nutmeg
  • 1 large egg, lightly beaten

 

For the fresh pasta dough:
  • Salt, to taste
  • 580 ml (2⅓ cups) all-purpose flour
  • 4 large eggs
To assemble
  • 3 l (12 cups) chicken broth
  • Parmesan cheese, grated, for garnish

preparation

For the filling:
  1. Melt the butter in a frying pan over medium heat. Add pork and cook until lightly golden and cooked through, about 4 to 5 minutes.
  2. Add the wine and cook until reduced by half, 3 to 5 minutes. Set aside.
  3. Once cooled, add the pork and its juices to a food processor. Add the prosciutto and mortadella. Process until finely chopped.
  4. Transfer the filling to a bowl and add the Parmesan, nutmeg, lightly beaten egg, and salt to taste. Combine well. Cover the bowl with plastic wrap and refrigerate.
For the fresh pasta dough:
  1.  On a clean work surface, add the flour and form a well in the centre. Place the eggs in the centre. With your fingers, mix together the flour and the eggs in a circular motion making sure all the ingredients are well combined. Knead the dough to form a smooth ball. Cover with plastic wrap and let rest for 15 minutes.
  2. Once the dough has rested, cut it into ½-inch-thick slices and pass the pieces through a pasta machine. Pass the dough through the machine a few times, adjusting the roll on the machine with each passing. The piece of dough should be ⅛ inch thick.
  3. On a floured work surface, cut the dough into 1½-inch squares. Keep the cut pieces covered with plastic wrap while you shape the tortellini.
  4. In each square, place ⅛of a teaspoon of pork filling. Bring one corner over the filling towards the corner diagonally opposite, to form a triangle. Press around the filling to seal. Bend the tortellini around your finger with one corner slightly overlapping the other and press to seal. Repeat with the remaining dough and filling. Transfer to a large baking sheet lined with a clean dish cloth. Arrange the tortellini in a single layer without them touching and cover with another clean towel. 
  5. In a large pot, bring the chicken stock to a boil over medium heat. Gently drop the tortellini into the pot and cook until they rise to the surface, 2 to 3 minutes. Remove the pot from the heat.
  6. Ladle the tortellini and broth into serving bowls and top with Parmesan. Serve immediately.

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