Trattoria del Borgo
Ingredients and quantities

Quantities for 20 people:

For the broth

  • 1 chicken
  • 400g beef
  • 400g beef bones
  • 1 stick celery
  • 1 carrot
  • 1 onion
  • 1 tomato
  • salt
  • cold water

For the pasta

  • 1kg superfine flour
  • 5 eggs
  • 12 yolks

For the filling

  • 300g veal
  • 300g pork
  • 200g Bologna mortadella
  • 200g Parma ham (part near the end)
  • 2 whole eggs
  • “extra-mature” Parmigiano Reggiano PDO
  • nutmeg

Tortellini in “good” broth

Handmade and hand-rolled fresh pasta

Type of recipe: First courses

Preparation method:

For the broth: Put the chicken, beef, beef bones, celery, carrot, onion and a whole tomato in a large pan. Add enough cold water to abundantly cover the meat and some salt. Simmer for 3-4 hours.

For the filling: Finely mince the veal, pork, mortadella and Parma ham. Add the grated Parmesan cheese and nutmeg and mix together well. For the pasta: Make a fountain with the flour and put the eggs in the centre. Knead together well and leave to rest for about ½ hour. Roll out the pasta with a rolling pin until fairly thin. Cut into squares measuring about 2 cm each and place some filling on each one. Close the squares to form triangles, join the tips at the base to form the traditional tortellino shape. Cook the pasta parcels in plenty of boiling broth.

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