Pork loin, mortadella, prosciutto, Parmigiano, egg and nutmeg make a rich, savory filling. Use four-fifths of the eggs for the dough and the rest for the filling. Begin with prepared capon broth, keep the tortellini small and cook them directly in the gently simmering broth until the pasta at the fold is tender.
Make ahead Make the broth a day ahead (chilling it lets you lift off the fat) and freeze the folded tortellini on a floured tray, then cook them straight from frozen.
Tortellini in Brodo
Total 3 hr · Prep 2 hr · Cook 30 min · Serves 6
Method
Brown the pork loin in the butter until cooked through with golden edges; cool.
Grind the loin with the mortadella and prosciutto to a fine paste. Work in the Parmigiano, one egg (taken from the pasta allowance), and nutmeg. Rest the filling, covered, while the dough relaxes.
Knead flour and the remaining eggs into a firm, silky dough, 10 minutes. Rest 30 minutes wrapped.
Roll the dough nearly transparent (last setting). Cut 3.5 cm squares, working in small batches under a cloth.Roll the dough nearly transparent (last setting). Cut 1½ in squares, working in small batches under a cloth.
Dot each square with a chickpea of filling. Fold corner to corner into a triangle, press the edges, then wrap the two base corners around your fingertip and pinch them together, flipping the collar. Practice forgives.
Curve the filled triangle around a fingertip and pinch its corners together. Bring the prepared broth to a gentle simmer. Taste it before adding salt, allowing for the savory filling and Parmigiano served at the table.
Cook the tortellini directly in the broth until they bob and the pasta at the pinch is tender, 3 to 4 minutes.
Ladle into warm bowls, broth generous, Parmigiano passed at the table. Silence will follow.
Equipment
Rolling PinOur pick
Meat GrinderA food processor is a fair stand-in for the fine paste.
StockpotThe tortellini cook right in the broth, so give them room.
Pasta Machine · OptionalThe last setting gives the near-transparent sheet; Bologna's sfogline do it by hand.Our pick
Pasta Wheel Cutter · Optional
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Estimated per serving
- Calories
- 542 kcal
- Protein
- 34.1 g
- Carbohydrates
- 49.6 g
- Fat
- 23.9 g
Per serving · 1/6 of the recipe Ingredient-based estimate; brands and preparation change the result. Stock uses a representative prepared broth; its concentration and salt vary, so sodium is not reported. Mortadella uses a named producer’s pork-mortadella composition; brands vary.
Nutrition sources: CREA Centro di ricerca Alimenti e Nutrizione · USDA Agricultural Research Service · GranTerre · Consorzio Parmigiano Reggiano
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