Tortellini fatti in casa

Cut the lonza into cubes and lightly sear it in a pan with a bit of butter.

In a food processor, combine the seared lonza, mortadella, parmesan, nutmeg, and salt, and blend everything together.

Cover the filling with plastic wrap and refrigerate it.

Prepare the dough by making a mound with the flour, adding the eggs and a pinch of salt, and knead until a dough is formed.

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Roll out the dough using a rolling pin or a pasta machine.

Cut the dough into squares of about 2 cm on each side using a fluted wheel.

Place a small piece of filling on each square, fold into a triangle, lift the tip, wrap the tortellino around your finger, and seal the ends.

Equipment Needed

Spice Level:

Dietary