Italian · Dinner
Stuffed Meat Dumplings in Broth
Hand-pinched egg pasta parcels stuffed with pork, Parmesan, nutmeg and lemon, simmered in chicken broth. Served in the broth itself with grated Parmesan and parsley, this light savoury course reads as an elegant first course rather than a heavy pasta plate.
$6
40 minsPrep
25 minsCook
65 minsTotal
HardLevel
Nutrition per serving
548Calories
31.2gProtein
22.4gFat
52.1gCarbs
2.1gSugar
1.8gFiber
1158mgSodium
288mgChol
8.3gSat Fat
385mgPotassium
268mgCalcium
3.2mgIron
1.1mcgVitamin B12
2.8mgVitamin C
rich-umami
hidden-gems
Instructions
1
Prep
Mound flour on a clean work surface, crack the egg into the centre, mix with a fork, then knead by hand for 8 minutes until smooth and elastic.
2
Rest
Wrap the dough tightly in plastic and let it sit at room temperature for 30 minutes until relaxed.
3
Prep
Warm olive oil in a small pan over medium heat and cook the pork for 5 to 6 minutes, stirring often, until no longer pink.
4
Prep
Transfer the cooked pork to a bowl and mix in parmesan, nutmeg, lemon zest, wine, salt and pepper until the filling holds its shape.
5
Prep
Roll the pasta dough on a floured surface to a thin sheet, cut into 1.5 inch squares, fill each with a teaspoon of pork mixture, fold into triangles, then pinch corners together.
6
Plate
Bring chicken stock to a gentle simmer, cook tortellini in batches for 4 to 5 minutes until they float, ladle into a warmed bowl with broth, scatter with parmesan and parsley, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork shoulder
- 150g150g all-purpose flour
- 22 eggs
- 40g40g parmesan, plus extra to serve
- 1/4 tsp1/4 tsp nutmeg
- 720ml720ml chicken stock
- 2 tsp2 tsp lemon zest
- 2 tbsp2 tbsp dry white wine
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp fresh parsley, to finish
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
