Ingredients For pasta
- 500 g flour 00
- 5 pcs eggs
- salt
Ingredients For the filling
- 100 g sliced pork loin
- 100 g Parmigiano Reggiano Dop
- 100 g raw ham
- 100 g mortadella
- 1 pc egg
- nutmeg
- sage
- laurel
- rosemary
- butter
- salt
- pepper in grains
Ingredients To complete
For the recipe of tortellini in brodo, melt a knob of butter in a pan with some sage leaves, a bay leaf and a sprig of rosemary; Brown the loin slices on one side and on the other with a pinch of pepper and a pinch of salt. Chop them in the mixer with 1 spoonful of their sauce, add the mortadella and the ham and chop again. Collect the mixture in a bowl, add the grated Parmesan, the egg, a grated nutmeg and mix until the mixture is homogeneous.
FOR THE PASTA: Form the fountain with the flour, break the eggs inside and add a pinch of salt. Begin to beat the egg with the fork incorporating the flour a little at a time. Mix the mixture with the spatula and then knead it with your hands until you get a smooth and elastic consistency. Cover the dough with cling film and place it to rest in the refrigerator for 1 hour. Finally roll it out in a 1 mm thick sheet and cut it into 3 cm squares.
Place a small knob of filling in the center of each square and close it in a triangle. Squeeze around the top to let the air out, then overlap the two corners at the base and seal them creating the tortellini. Bring the broth to a boil and cook the freshly made tortellini for 2 minutes (if you let them rest, you will need a few more minutes of cooking). Serve with the broth.
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