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Tortellini Filling

  • 3½ ounces ground beef or veal

  • 3½ ounces ground pork

  • 3½ ounces mortadella, ground (a good bologna is a decent substitute)

  • 3½ ounces prosciutto, ground

  • 1½ cups freshly grated Parmigiano-Reggiano

  • Freshly grated nutmeg to taste (optional)

  1. Heat a large skillet over medium heat. Add the beef and pork, and cook, stirring to break up any large

  2. pieces, until no longer pink. Remove the meat from the skillet, transfer the meat to a paper towel–lined baking sheet to drain. 

  3. Refrigerate the meat on the baking sheet until firm, then add the mortadella and prosciutto. Stir in Parmigiano, and season lightly with nutme,g if desired. Use your hands to combine the filling ingredients until smooth.

  4. Set aside until ready to fill tortellini. Refrigerate is necessary.

  5. Make tortellini (following pasta for tortellini recipe). To cook the tortellini, bring a medium saucepan of broth to a boil. Add enough tortellini as will fit with plenty of room to move around and cook, stirring occasionally, until they float to the surface. As soon as they float, using a slotted spoon, lift the tortellini from the broth and transfer to bowls. Spoon the hot broth over the tortellini, enough to just cover it, and serve.


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