Tortellini In Broth (Tortellini In Brodo)

Yield: 4 servings

Ingredients:

Pasta

• 2 ½ cups (590 ml) flour, plus more if needed
• ½ teaspoon (2.5 ml) salt
• 3 eggs
• Water, if needed

Filling

• 2 tablespoons (30 ml) butter
• 1 pound (454 g) lean ground pork
• 4 ounces (113 g) mortadella, diced
• 4 ounces (113 g) prosciutto, diced
• ½ teaspoon (2.5 ml) nutmeg
• ½ teaspoon (2.5 ml) salt
• 1 cup (240 ml) grated Parmesan
• ½ cup (120 ml) breadcrumbs
• 1 egg

Broth

• 8-10 cups, (1.9-2.4 L) chicken or beef broth, preferably homemade

Garnish

• Shaved parmesan
• Italian parsley

Special Equipment

• 2-inch (5 cm) round cutter
• Pasta roller

Method:

For the pasta, fit a food processor with a blade and add flour, salt, and eggs and pulse 5-6 times to incorporate, then process for 30-45 seconds, or until the dough starts to bind together. Check consistency and if it’s too dry (there are small grains), drizzle in 1-2 tablespoons (15-30 ml) water and process until it comes together. If the dough is too wet and is not coming together, add 1-2 teaspoons (5-10 ml) of flour and process until it comes together.

When ready, turn the dough out onto a lightly-floured board and knead for a couple of minutes, then form into a ball.

Cover dough in plastic wrap or a cloth and let rest for 20 minutes.

Cut ball of dough into four pieces. Cover three pieces in plastic wrap or cloth to prevent drying, and form the fourth into a disc.

Set a pasta roller for the thickest setting and work the dough disc through between the rollers, using a light dusting of flour, if needed, to prevent sticking.

Set the pasta roller to a thinner setting and feed the dough through again, creating a longer piece.

Continue to feed the dough through on thinner and thinner settings until the sheet comes out paper thin.

Repeat the process with the other 3 pieces of dough, laying out each sheet flat on work surface, and dusting lightly with flour to prevent sticking.

Cut rounds out from the sheets with a 2-inch (5 cm) round cutter.

For the filling, heat butter in a skillet over medium heat. Add pork and cook for 5-7 minutes, breaking apart with a spoon.

Meanwhile, combine mortadella and prosciutto in a food processor and blitz to fine pieces, then transfer to skillet with pork and stir to combine.

Add the nutmeg and salt and stir.

Continue to cook meat mixture, breaking apart with a spoon periodically, until cooked through.

Remove from heat and transfer to bowl, setting aside to cool completely.

Add parmesan, breadcrumbs, and egg to cooled meat and stir to combine fully.

To make the tortellini, roll ½ – 1 teaspoon (2.5-5 ml) of filling into a round ball, then place in the middle of a round of dough (being careful not to over fill). Fold round in half to make a half-moon shape, dabbing the edges with water, and pressing to seal. Place a finger against the filling in center, then pull the two corners of the half-moon around the finger to meet each other, pressing together to secure and creating the iconic tortellini shape.

Repeat until the dough and filling have been used, and all tortellini have been filled and shaped.

To finish, bring stock to a rolling boil.

Boil the tortellini in the stock for 2-3 minutes or until just cooked.

Divide tortellini and broth between serving dishes. Top with shaved Parmesan and Italian parsley. Serve immediately.

Buon appetito!