Barilla® Tortellini alla bolognese
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
1Make 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.
2Melt 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.
3Roll 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.
4Fold 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.
5Remove from heat and allow to rest for a few minutes before serving with broth.