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Barilla® Tortellini alla bolognese

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  • Cook
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    Accomplished


Ingredients

Ingredients for 4 people

  • For pasta: 2 1/3 cups Italian type flour
  • 3 eggs
  • For filling: ¼ pound Mortadella
  • ¼ pound prosciutto
  • ¼ pound pork loin
  • 1 ¾ cups grated Parmigiano Reggiano
  • 1 egg
  • 2 tablespoons butter\
  • freshly grated nutmeg to taste
  • salt to taste
  • 10 ½ cups meat broth

Instructions

  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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