for 4 person

Filling

½ tbsp	clarified butter
100 g	minced meat (pork)
50 g	cured ham, cut into pieces
50 g	Mortadella sausages, cut into pieces
40 g	grated Parmesan
a little	salt
a little	pepper
a little	nutmeg
1	egg, beaten

Tortellini

2	rolls of pasta dough

Broth

1 litre	beef bouillon
1 tsp	veal stock
½ bunch	flat-leaf parsley, finely chopped
a little	grated Parmesan

How it's done

Filling

Heat the clarified butter in a frying pan, stir fry the mince for approx. 3 mins., allow to cool slightly. Using a food processor, blitz the meat with the cured ham and mortadella until you have a very fine mixture, add the cheese, season. Add 2 tbsp of egg, set aside the remainder of the egg. Blitz the mixture again briefly until smooth.

Tortellini

Cut 1 piece of pasta dough into approx. 5 cm squares. Brush the squares with a little egg. Place approx. 1 tsp of filling in the centre of each square, fold the pasta over the filling into a triangle. Press the edges together firmly, pressing out any trapped air. Bend the two ends inwards, press together firmly. Place the tortellini on a floured tea towel. Repeat the process with the 2nd piece of pasta dough and the remainder of the filling.

Broth

Bring the bouillon and veal stock to the boil, add the tortellini, reduce the heat, cook the tortellini at just below the boil for approx. 5 mins. Garnish with parsley and parmesan.

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