List of Ingredients
- 1/4 LB. of sliced pork loin
- 4 OZ. of prosciutto crudo (12 slices)
- 4 OZ. of mortadella (12 slices)
- 1 CUP of Parmigiano Reggiano, grated
- 1 of egg
- nutmeg
- sage
- bay leaf
- rosemary
- butter
- salt
- peppercorns
- For the dough
- 4 CUPS of all-purpose flour
- 5 of eggs
- salt
- Additional ingredients
- 2 1/2 QT. of beef broth
Method
FOR THE FILLING: Melt a pat of butter in a pan with a few sage leaves, one bay leaf and a rosemary sprig. Sauté the slices of pork on both sides with a pinch of salt and freshly ground pepper until cooked. A liquid will form in the pan. Place the meat and liquid in the blender, and mix at high speed until blended. Next, add the mortadella and prosciutto crudo and blend again. In a large bowl, combine the blended mixture with the Parmigiano and egg, a pinch of grated nutmeg and mix until homogenous.
FOR THE DOUGH: Place the flour on the table, form a well in the center, pour in the eggs and add a pinch of salt. Beat the eggs with a fork, slowly incorporating the flour. Mix with a spatula and then knead with both hands until the dough is smooth and elastic. Cover the dough with plastic wrap and place in the refrigerator for around 1 hour.
Roll out the dough until it’s paper thin, and use a pasta cutter to cut into 11/4” squares. Place 1 tsp. filling, rounded, in the center of each square and fold the opposite corners into triangles. Press down around the filling to remove any air bubbles, then pinch them tightly to create a tortellini shape. Bring the broth to a boil and add the fresh tortellini and cook for 2 minutes. If the tortellini rested for longer than the indicated time, cook for 3-4 more minutes. Serve with the broth.