For the sheets:
For the filling:
150 gr ground pork
150 gr ground calf
100 gr sausage
100 gr prosciutto
50 gr mortadella
1 egg grated parmesan
½ a tablespoon breadcrumbs
30 gr butter
For the meat broth:
Half a hen 1/2 Kg. Beef meat (forequarter or “Armone” which is a shoulder cut with a large vein in the center)
1 celery stick
1 ripe tomato
Prepare the broth by putting all the ingredients together in a pot with 3 l of cold water.
Leave to cook slowly, without bringing it to the boil for approximately 3 hours.
Grind the pork, calf and sausage together.
Separately grind the prosciutto and mortadella.
In a pan melt the butter and add the grounded meat. Let it cook for a few minutes.
Raise the heat to dry off any liquid that the meat could have released.
Add salt and leave it to cool down.
Prepare the filling.
In a mixing bowl put the grounded meat, the prosciutto and mortadella, the grated parmesan and the egg.
Add salt and sprinkle with some grated nutmeg. Mix and put it in the fridge.
Prepare the pasta. Sift the flour on a pastry board, make a well and pour the eggs and a pinch of salt in the center.
Beat the eggs. With a fork incorporate the flour until you can easily work it with the tips of your fingers starting from the edges of the well.
Knead it using the palms of your hands for 15-20 minutes until you reach a smooth and even dough, sprinkling the board with flour from time to time.
Leave it to rest in a bowl for at least 30 minutes.
Roll out the dough.
Cut the dough into 3-4 cm squares.
The authentic tortellino is quite small.
It is important to avoid flouring the sheets, otherwise the dough won’t stick when folded to close the tortellino. Put some filling at the center of each square, fold the dough in a triangle making sure that the edges are well sealed.
Wind the folded edge around the tip of your index finger and press the two ends together to form a ring and to seal them.
Continue until you finish the ingredients.
Cook the tortellini in boiling broth for 5 minutes.
Serve with the same broth and sprinkle with grated parmesan.