Details:
Ingredients:
For the filling:
– 100 g pork meat
– 100 g of ham
– 100g of mortadella
– 10 g butter
– 1 clove of garlic
– 1 sprig of rosemary
– pepper
– 1 egg
– 50 g Parmigiano Reggiano cheese
– nutmeg
For the pasta:
– 270 g flour
– salt
– 3 eggs
Preparation:
– In a pan melt the butter, then add the meat and let it cook.
– Add the garlic peeled, rosemary and grated pepper. Cook for 10-15 minutes over low heat until the meat is well cooked.
– In the mixer, put the pork meat, the ham and mortadella.
– In a bowl combined meat with egg, Parmesan, grated nutmeg and a pinch of pepper and mix them.
– Put the mix in the refrigerator covered with plastic wrap and in the meantime, prepare the pasta.
– Gather the flour with a pinch of salt, beat the eggs in the center and beat with a fork.
– With your fingertips mix the flour with the eggs until the mixture is grainy.
– Form a ball and let it stands for 10 minutes well covered.
– Roll out the pasta with a rolling pin to form a thin paste.
– Cut it with a knife into squares.
– Place in the center of each square, a small portion of the filling and close the tortellini.
– Bake in bouillon and serve hot.
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