Tortellini with broth

Delicious ring-shaped pasta, stuffed with a mixture of meat and cheese, enclosed in a thin egg pasta cleverly hend molded to create their typical shape that resembles a belly button, in particular, as for the myth, the navel of Venus, the goddess of love.


For the pasta dough: 

2 1/2 cups unbleached all-purpose flour or common wheat “0” or “00” flour

3 large eggs

1 tablespoon extra-virgin olive oil


For the pasta filling:

2 tablespoons unsalted butter

4 1/2 ounces pork loin or shoulder, cut into cubes

1/2 small onion, thinly sliced

2 fresh sage leaves

1 sprig fresh rosemary

Freshly ground black pepper

1/4 cup dry white wine

3 1/2 ounces prosciutto, roughly diced

3 1/2 ounces mortadella, roughly diced

3/4 cup freshly grated Parmigiano-Reggiano cheese

1 large egg, lightly beaten

1/8  teaspoon freshly grated nutmeg

To make the pasta dough:

On a clean work surface, mound flour; create a well in center. Add eggs, oil and generous pinch salt. Using a fork, gently break up yolks and slowly incorporate flour from the inside rim of the well. Continue until liquid is absorbed, then knead until dough forms a complete mass. Continue kneading until dough is smooth and elastic, 8 to 10 minutes more. Wrap dough tightly in plastic and let rest at room temperature for 30 minutes. While dough rests, make filling.

To make the filling:

In a large skillet, melt butter over medium heat until it foams and subsides. Add pork, onion, sage leaves, rosemary and generous pinch pepper. Increase heat to medium-high and cook, stirring frequently, for 5 minutes. Add wine and continue to cook for 10 minutes more.
Transfer pork and any liquid from skillet to a food processor (discard onion and herbs); add prosciutto and mortadella and pulse until mixture is very finely chopped but not puréed to a paste. Transfer filling to a bowl. Add cheese, egg and nutmeg; stir to combine well.

To make the tortellini:

Divide dough into 3 pieces. Using a rolling pin on a lightly floured surface or a pasta machine, roll the pieces of dough into sheets, about 1/8-inch-thick. Cut the sheets into 1 1/2 -inch squares (keep dough, sheets and squares covered with a clean dish towel while rolling and cutting to avoid drying). Place scant 1/2 teaspoon filling in center of each square. Fold into triangles, with one top point slightly further than the other. Press any air from around filling, then press to seal edges (a drop of cold water can be used to help seal edges, if necessary).
Fold base of triangle to create a cuff, then bring points of long side together to form a fairly tight ring. Press to seal. Keep tortellini covered with a clean dish towel until ready to cook.


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