Homemade Tortellini

  • Difficulty: Medium
  • Prep time: 40 mins
  • Cooking time: 5 mins
  • Serving: 4 people


For the pasta

350 g. flour

4 eggs

For the filling

250 g. pork loin

150 g. Prosciutto di Parma, sliced

200 g. mortadella, sliced

80 g. Parmigiano, grated

Extra virgin olive oil Toscano IGP

1 egg

Salt to taste

Pepper to taste

Nutmeg to taste

Slice the pork loin. Heat some olive oil in a pan and brown the meat over high heat for a few minutes on each side.

When well browned, season with a pinch of salt and pepper, remove from the heat and let it cool, then cut it into pieces and collect it in the glass of an immersion blender with the prosciutto and mortadella. Blend coarsely, since tortellini filling is best chewed into.

Transfer everything to a bowl and add the whole egg, a sprinkling of nutmeg, and some grated Parmigiano cheese. Mix, kneading with your hands until evenly amalgamated.

It’s advisable, but not necessary, to let the mix rest overnight.

Prepare the fresh pasta with eggs and flour by kneading it for at least 8-10 minutes, and then roll it out on the very thin sheet (if using a pasta machine, roll it out in increments, to the thinnest setting).

Cut the sheets into squares of about 3 cm sides.

Place a small hazelnut-size ball of mixture in the center of each square, and fold into a triangle, pressing the edges to seal, then wrap the triangle (straight edge downwards) around the top of your index finger and attach the ends by crimping them together.

Let the tortellini rest for a few hours or even for a day.

Cook them for no more than two to three minutes in salted boiling water.

To fully appreciate them, tortellini are best eaten in broth, preferably made with beef and capon.