Tortellini Alla Bolognese In Brodo

Tortellini in brodo – Lasagnolo9 CC BY-SA 4.0


For the pasta:
4 cups flour
4 whole eggs

For the filling:
4oz. pork loin
4 oz. Prosciutto di Modena
4 oz. Mortadella Bologna
6 oz. grated Parmigiano Reggiano Cheese
1 egg
nutmeg, freshly grated
4 tbsp butter
4 cups beef or capon broth

How to make  TORTELLINI ALLA BOLOGNESE IN BRODO – Tortellini Bolognesi in Broth:

The filling:
Make the filling first. Dice the loin pork and brown it in a pan for a couple of minutes. Finely mince the loin with the Prosciutto and the Mortadella. In a bowl mix the minced meats with the egg, cheese, nutmeg until they are thoroughly combined.

The pasta:
Make a well with the flour and pour in the slightly beaten eggs. Gently mix the flour into the eggs, using your fingertips, until you get a smooth dough. Knead it for about 15 minutes, then let it rest for 20 minutes in a bowl covered by a damp cotton cloth.

Rollout the dough thinly and cut into squares. Place a teaspoon of the filling in the center of each square. Fold the squares in a triangle and press the edges. Wrap the far ends around your finger and press firmly again.

Bring the broth to a boil and drop in the tortellini. The tortellini are cooked when the two pinched ends are soft to the taste.

Tortellini should always be cooked in broth, even when serving them dry with a sauce.

Serves 4

Regional recipe from Emilia-Romagna

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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