Tortellini are traditionally served in broth; Basic Chicken Stock (page 41) or Basic Brown Stock (page 50) would be equally delicious.
Recipe information
Yield
Serves 8 to 10
Ingredients
Preparation
Step 1
Grind meats Grind the pork and chicken through the fine disk of a meat grinder into a bowl. Grind the prosciutto and mortadella into a separate bowl.
Step 2
Cook filling Melt the butter in a medium skillet over medium-high heat. Add the pork and chicken and cook, breaking up the meat with the back of a wooden spoon, until beginning to brown, about 5 minutes. Add prosciutto and mortadella and cook, stirring occasionally, until pork and chicken are no longer pink, about 5 minutes. Cover and reduce heat to low, then cook 10 minutes longer to allow the flavors to meld. Let cool completely, then stir in Parmigiano-Reggiano and nutmeg and season with salt and pepper.
Step 3
Fill and shape pasta Follow directions on page 370 to form tortellini.
Step 4
Reduce stock Bring stock to a boil in a medium saucepan, and cook until reduced by half, about 15 minutes. Divide evenly among serving bowls.
Step 5
Meanwhile, boil tortellini Bring a large pot of water to a boil, then add a generous amount of salt. Working in batches, boil until tortellini float to the top, 3 to 5 minutes. Remove with a slotted spoon, shaking off excess water.
Step 6
Serve Transfer tortellini to bowls of hot stock. Garnish with pepper, and serve.
Equipment
Step 7
If you don’t have a standing mixer with a meat grinder attachment, buy ground pork and chicken, and very finely chop the prosciutto and mortadella by hand.
