Ristorante L’incontro
Ingredients and quantities

Quantities for 4 people:

For the broth

  • ¼ capon or chicken
  • 200g beef
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1 tomato
  • 1 parsley stalk
  • salt

For the filling

  • 100g beef
  • 100g chicken
  • 100g pork
  • 100g mortadella
  • 100g cured ham
  • 50g grated Parmesan cheese
  • 1 egg
  • nutmeg
  • salt and pepper
  • extra-virgin olive oil

For the pasta

  • 300g “00” flour
  • 3 whole eggs
Accompanying wines:
Lambrusco Salamino di Santa Croce DOC

Tortellini in capon broth

Fresh homemade and hand-rolled pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the broth: fill a large pan with about 6 litres of cold water, add all the ingredients and bring to the boil slowly. Simmer slowly for about 3 hours.

For the filling: brown all the meat well in a drop of extra-virgin olive oil. Cool and then mince with the ham and mortadella. Combine the mixture with the cheese, egg, grated nutmeg, salt and pepper.

For the pasta: place the flour on a pastry board and form a well in the centre. Break the eggs into the well and knead to form a smooth dough. Roll out the pasta until fairly thin and cut into 3cm squares. Place a little filling in the centre of each square. Close each pasta square to form a triangle and press down the edges. Take two tips of the triangle and join them up, wrapping the parcels around a finger to form the typical shape. Cook in the hot broth and serve.



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