Tortellini Bolognese

⇐ Pasta ⇐ Recipes from cookery books

Ingredients

this is enough filling for ?? tortellini

Pasta dough from pasta using 3 eggs and yolks

for the filling

50g loin of pork, browned in butter

50g prosciutto crudo, or parma ham

50g mortadella, ideally real Bolognese mortadella

75g parmigiano reggiano, parmesan cheese, grated

one egg, loosely beaten

approx ¼ nutmeg, grated

ground pepper

to serve

well flavoured beef stock

Method

1. Fry the pork loin in butter till browned and internal temperature is 63℃. As it is such a small piece be careful not to overcook. Allow to cool.
2. Chop the pork, ham, mortadella finely but don't use food processor because you want some texture not a meat paste. Add the grated cheese, grated nutmeg and pepper and mix thoroughly. Add enough of the egg to bind the mixture a bit - you may only need half the egg. Check seasoning.
3. Roll the pasta as thinly as possible and cut into squares. The recipe says 2cm squares but I find that impossibly small, so I do about 3.5cm.
4. Put about a hazelnut sized piece of filling in each square. For each square fold over two opposite points to make a triangle and seal the edges - use a smear of water along two of the edges if it is too dry to seal. Then place triangle over a finger opposite the square corner and fold the other two corners down to meet and pinch tightly to seal.
5. To serve, heat a clove of garlic in a little oil. When it begins to colour, discard and add stock and bing to boil. Boil the tortellini in broth for 7-8 minutes and serve in the broth.

Encyclopedia of pasta Oretta Zanini de Vita quoting the Accademia Italiana della Cucina, Bologna section

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