• Prep
  • Cook


Made with


  1. 1
    Make a well in the flour. Add eggs, salt and oil and knead until smooth. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes.
  2. 2
    Melt butter in a pan over medium heat. Add pork loin, cut into ¾-inch cubes. Cook over low heat for 10-15 minutes, then cool. Grind the mortadella, prosciutto and pork loin together. Place meat mixture in a bowl and carefully stir in Parmigiano and egg. Season with a pinch of salt, pepper and freshly ground nutmeg.
  3. 3
    Roll out dough into paper-thin sheets (less than 1/16-inch) with a rolling pin or pasta machine. Cut into 1- to 1 ½-inch squares. Place a small amount of filling on each little square.
  4. 4
    Fold into a triangle, and fold in the corners. Fold over the top corner and seal the tortellini by pressing together the two outside corners around your little finger, forming a ring. Cook tortellini in a pot of boiling broth for 4 minutes.
  5. 5
    Remove from heat and allow to rest for a few minutes before serving with broth.

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