Tortellante’s Tortellini

Preparation time 50 minutes

Total time 1 hour

Servings for 8-10 people

Ingredients for the filling:

• pork meat (shoulder), ground 300gr
• 14-month-aged prosciutto, ground 150gr
• mortadella 150gr
• 30-month-aged Parmigiano Reggiano, grated 200 gr
• salt by taste
• a pinch of nutmeg

Ingredients for the dough:

• all-purpose flour 1kg, plus for rolling
• 10 eggs

Preparation of the filling:

1. Cut the pork into small pieces and brown them slowly in a non-stick pan. When the meat is golden brown, let it cool.
2. Cut the mortadella and ham into small cubes.
3. When the meat has cooled in a bowl, put everything – pork meat, mortadella and ham – in a mincer. Add the parmesan, salt and nutmeg, until a fine and homogeneous mixture is obtained. Place in the fridge.

Preparation of the dough:

1. On a cutting board – preferably wooden – mound 1kg of flour and form a well in the center.  Add the eggs and start mixing vigorously with a fork for about 15 minutes, until a homogeneous mixture is obtained. Keep kneading until the dough is firm and smooth, then form it into a ball and set it aside to rest, covered with a kitchen towel or plastic wrap.
2. Roll out the dough with a rolling pin until very thin, cut the flattened dough into same size squares, about 3×3 cm.
3. Put the filling (previously removed from the fridge) in the center of the square, close in a triangle and match the two points.