Italian · Dinner
Little Stuffed Pasta in Broth
Hand-pinched egg pasta parcels filled with minced pork, Parmesan, and nutmeg, poached until they float in clear chicken broth. Rooted in Emilia-Romagna, these tortellini are folded from thin dough, briefly simmered, then ladled into bowls with hot broth and a dusting of grated Parmesan for a light, savoury first course.
$5
35 minsPrep
25 minsCook
60 minsTotal
HardLevel
Nutrition per serving
544Calories
36.2gProtein
24.1gFat
48.8gCarbs
1.7gSugar
2gFiber
1389mgSodium
381mgChol
11.7gSat Fat
579mgPotassium
266mgCalcium
4.5mgIron
1.8mcgVitamin B12
0.4mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Mince pork loin finely and chop prosciutto. Melt butter in a skillet over medium heat, add pork and prosciutto, cook 4–5 minutes until browned, stirring often.
2
Chill
Mix cooked pork, prosciutto, grated parmesan, egg yolk, grated nutmeg, salt, and pepper. Refrigerate 30 minutes until firm.
3
Knead
Mound flour on a clean surface, crack in the whole egg, and knead 8–10 minutes until smooth, elastic, and not tacky.
4
Rest
Wrap dough in plastic and rest at room temperature 20 minutes.
5
Simmer
Bring chicken stock to a gentle simmer over medium heat. Roll dough thin, cut into squares, fill each, fold and pinch into rings. Slide into broth, cook 3–4 minutes until tortellini float.
6
Plate
Ladle tortellini and hot broth into a warmed bowl and finish with grated parmesan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork loin
- 1.4 oz40g prosciutto
- 1 oz30g parmesan, plus extra to serve
- 2/3 cup86g all-purpose flour
- 22 large eggs, plus 1 egg yolk for filling
- 1/4 tsp1/4 tsp nutmeg
- 2 cup480ml chicken stock
- 2 tbsp2 tbsp butter
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
