Homemade Tortellini | Traditional Recipe of Bologna, Italy!

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

prosciutto

🥗Healthier: turkey ham

💰Cheaper: salami

Turkey ham is lower in fat, while salami is more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: semolina flour

Whole wheat flour adds fiber, while semolina is often cheaper.

Brown all sides of the pork loin in clarified butter at high temperature.

Cook the pork loin in the oven at 375 degrees Fahrenheit until it reaches an internal temperature of 140 degrees Fahrenheit.

Cut the pork loin into pieces and grind all of the meats (pork loin, prosciutto, mortadella) using a meat grinder attachment for a stand mixer.

Pass the meat mixture through the grinder two more times, reducing the grinder setting with each pass.

Grind the Parmigiano-Reggiano cheese in a food processor and pass it through a sieve to make it powdery.

Combine the ground meats with the finely ground Parmigiano-Reggiano cheese and add the whole ground nutmeg.

Taste the filling to ensure it's delicious, then add the beaten eggs and incorporate them into the filling until it reaches a compact consistency.

Make fresh egg pasta dough using 21 ounces of pasta flour and 6 whole eggs.

Roll out the pasta dough to a thickness of six tenths of a millimeter (paper thin).

Cut the sheets of pasta into 1.5 inch (3 cm) squares.

Place a bit of filling in the center of each square.

Fold each filled square into a triangle, then fold the bottom of the triangle up and wrap the left and right sides around your smallest fingertip, pressing to close.

If the pasta is too dry to stick together, give it a light spray with water.

Prepare a classic broth for serving the tortellini, traditionally served in broth at Christmas.

Cook the tortellini in the broth for about four minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens