Ingredients
- 300 g All-purpose flour (approximately)
- 3 piece Eggs (medium)
- 100 g Ground pork
- 100 g Prosciutto (in one slice, ground)
- 100 g Mortadella (in one slice, ground)
- 150 g Parmesan cheese (grated, extra-aged)
- 1 piece Eggs
- 67 to_taste Nutmeg (to taste)
- 67 to_taste Salt (to taste)
- 67 to_taste Black pepper (to taste)
Instructions
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Prepare the filling at least 12 hours in advance. Combine ground pork, prosciutto, and mortadella in a bowl. Add grated Parmesan, egg, and nutmeg. Mix until well combined, season with salt and pepper. Cover and refrigerate for 12 hours.
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Make the pasta dough: Form a well with the flour on a work surface. Crack the eggs into the well and gradually incorporate the flour until a dough forms. Knead for 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
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Roll out the dough thinly using a pasta machine or rolling pin. Cut into small squares (approximately 3cm).
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Place a small amount of filling in the center of each square. Fold the square in half to form a triangle, then bring the two bottom corners together around your finger to form the tortellini shape. Press firmly to seal.
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Cook the tortellini in boiling broth for 2 minutes, or until they float to the surface. Alternatively, serve with a sauce of your choice.
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