Meat-Stuffed Pasta in Broth — Tortellini in Brodo
An Emilian Christmas Eve classic of small twist-shaped tortellini stuffed with mortadella, prosciutto, pork loin, and Parmigiano, poached and served in a clear capon-and-beef broth, finished with grated cheese.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mound 200g flour with 1/4 tsp salt on a board, make a well, crack in 2 eggs, beat with fork, pull in flour until shaggy. Knead 8 minutes until smooth and elastic. Wrap and rest 30 minutes. Heat 2 tsp oil over medium heat, cook 120g pork cubes 6 minutes until cooked through, cool 5 minutes. Pulse pork, 40g mortadella, 40g prosciutto to fine paste. Mix with 60g Parmigiano, 2 egg yolks, 1/4 tsp nutmeg, salt, and 1/4 tsp black pepper into tight paste. Chill 10 minutes.
Build 1
Roll rested dough on floured board to 1mm thick, almost translucent. Cut into 4cm squares. Cover with damp tea towel. Place 1/4 tsp filling in center of each square. Fold diagonally into triangle, sealing edges firmly.
Wrap
Bring two long-edge corners of each triangle up around your finger and pinch together to form classic tortellini ring shape. You should have 60 to 70 tortellini total.
Build 2
Combine 1000ml chicken or capon broth with 400ml beef broth in a saucepan. Taste and add salt if needed. Bring to gentle simmer over medium heat, not a rolling boil.
Simmer
Add tortellini to simmering broth. Cook 4 minutes over medium heat until they float and are tender. Do not allow broth to boil vigorously or tortellini will tear.
Plate
Ladle tortellini and broth into two warm bowls. Top each with 10g grated Parmigiano Reggiano. Serve immediately while hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.