4 oz. loin of pork
5 oz. grated Parmigiano
2 oz. turkey breast
2 tbs. butter
1/4 lb. mortadella
How to make the Stuffing for Tortellini:
Thinly slice the pork loin and the turkey breast in thin slices. Melt the butter in a large saucepan, add all the meat and let brown over a very low heat for about 10 mins, stirring thoroughly.
Grind the meat finely with the prosciutto and the mortadella. Put the mixture in a bowl, add the Parmigiano, eggs, a pinch of nutmeg, salt and pepper to taste. Let cool and keep well covered in a cool place for a few hours before using.
The most suitable sauce for tortellini is beef ragu’ bolognese.