Tortellini in brodo

6
2 hours 30 minutes

Ingredients

Broth

  • 600g of chicken bones, a carcass or wings will work too
  • 3l water
  • 1 onion, peeled and halved
  • 1 carrot, peeled
  • 1 stick of celery
  • 1 potato, peeled
  • salt

Pasta

  • 200g of plain flour, sifted
  • 2 eggs

Filling

  • 200g of pork loin, finely diced
  • 2 tbsp of unsalted butter
  • 200g of prosciutto, thinly sliced
  • 200g of mortadella, thinly sliced
  • 100g of Parmesan, grated
  • 2 eggs
  • nutmeg, freshly grated
  • salt
  • freshly ground black pepper

To serve

  • Parmesan, grated

Method

1
Begin by making the broth. In a large pot set over a medium heat, combine all the ingredients for the broth. Bring to a gentle simmer and cook for 2 hours, removing any foam that forms on the surface. Allow the broth to cool slightly, then remove the chicken bones and vegetables and pass through a sieve. Reserve to one side
  • salt
  • 600g of chicken
  • 3l water
  • 1 onion, peeled and halved
  • 1 carrot, peeled
  • 1 stick of celery
  • 1 potato, peeled
2
Whilst the stock is simmering, make the pasta dough. On a work surface, form the flour into a well. Crack the eggs into the centre of the well. Whisk the eggs with a fork, incorporating the flour a little at a time, until the dough starts to come together. Carry on with your hands, kneading the dough until you have a smooth, elastic ball. Flatten into a disc, wrap in cling film and leave to rest for 30 minutes in the fridge
  • 2 eggs
  • 200g of plain flour, sifted
3
While the pasta is resting, make the filling. Melt the butter in a frying pan set over a medium heat. Brown the pork on all sides. Remove from the heat and use a knife to mince it together with the prosciutto and mortadella. Combine the meat with the Parmesan and eggs, then season to taste with salt, pepper and nutmeg
  • nutmeg, freshly grated
  • 200g of pork loin, diced
  • 2 tbsp of unsalted butter
  • 200g of prosciutto, thinly sliced
  • 200g of mortadella, thinly sliced
  • 100g of Parmesan, grated
  • 2 eggs
4
Divide the pasta dough into 3 pieces. Roll the balls out on a pasta machine, starting on the widest setting and moving progressively down to the lowest. Spread the sheets over a floured work surface. Cut each sheet into 3cm squares, then place a small amount of the filling onto each square (about half a teaspoon). Fold the square diagonally in half onto itself to form a triangle, then fold it agin so that the corners at the bases come together to form a pocket. Whilst you are forming the pasta try to squeeze out any air bubbles, as these will expand and burst. Use a little water to seal the pasta together if needed
5
Once you have sealed all the tortellini, reheat the broth. Season to taste and, once simmering, add the tortellini. Cook for about a minute, then remove from the heat
6
Divide the tortellini and broth between 6 serving bowls and top with grated Parmesan
  • Parmesan, grated