Tortellini in broth

By Michael Bonacini
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  • 2 1/2 cups (600 milliliters) flour, plus more if needed
  • 1/2 teaspoon (2.5 milliliters) salt
  • 3 eggs
  • Water, if needed


  • 2 tablespoons (30 milliliters) butter
  • 454 grams lean ground pork
  • 113 grams mortadella, diced
  • 113 grams prosciutto, diced
  • 1/2 teaspoon (2.5 milliliters) nutmeg
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 cup (240 milliliters) grated Parmesan
  • 1/2 cup (120 milliliters) breadcrumbs
  • 1 egg


  • 8-10 cups, (1.92 to 2.4 liters) chicken or beef broth, preferably homemade


  • Shaved Parmesan
  • Finely minced Italian parsley

Special equipment:

  • 5 centimeter round cutter
  • Pasta roller


For the pasta:

  1. Fit a food processor with a blade and add flour. Sprinkle salt over top of flour. Crack eggs into flour. Pulse dough five to six times to incorporate, then process for 30-45 seconds, or until dough starts to bind together. Check consistency and if it’s too dry (there are small grains), drizzle in one to two tablespoons (15-30 milliliters) water and process until it comes together. If the dough is too wet and is not coming together, add one to two teaspoons (five to ten milliliters) of flour and process until it comes together. Turn 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.
  2. Cut ball of dough into four pieces. Cover three pieces in plastic wrap or cloth and form the fourth into a disk. Work the disk through a pasta roller, starting at the thickest setting on the roller and feeding the dough through, then setting the pasta roller to a thinner setting and feeding the pasta through again. Continue to feed the pasta through on thinner and thinner settings until the sheet of dough comes out paper thin. Repeat the process with the other three pieces of dough. Lay sheets flat on work surface, then cut rounds out from the sheets with a five centimeter round cutter.  

For the filling:

  1. Heat butter in a skillet over medium heat. Add pork and cook for five to seven minutes, breaking apart with spoon. Meanwhile, add mortadella and prosciutto to a food processor and blitz to fine pieces, then transfer to skillet with pork and stir to combine. Add 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; set aside to cool.
  2. Add Parmesan, breadcrumbs, and egg to cooled meat and stir to combine fully.
  3. Roll 1/2 - one teaspoon (2.5 - five milliliters) 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, dab the edges with water, and press to seal. Place a finger against the filling in the half-moon, then pull the two corners of the half-moon around your finger to meet each other and press together to secure and create the iconic tortellini shape. Repeat until all tortellini have been filled and shaped.
  4. Bring stock to a rolling boil. Boil fresh tortellini in stock for two to three minutes or until just cooked.
  5. Divide tortellini and broth between serving dishes. Top with shaved Parmesan and finely minced Italian parsley.

Buon appetito!


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