Tortellini Bolognesi in meat broth

Tortellini Bolognesi in meat broth

Tortellini Bolognesi are one of the most authentic symbols of Emilia-Romagna’s culinary tradition. These small pasta parcels are filled with a flavorful mixture of meat and spices, evoking the tastes and aromas of traditional kitchens. Their origin is surrounded by legend: some say the shape of tortellini was inspired by Venus’ navel, seen by a curious innkeeper, while others attribute it simply to the ingenuity of Bolognese cooks who wanted to create an elegant and tasty dish.

Traditionally served in broth, tortellini were considered a dish for special occasions, symbolizing hospitality and conviviality. Even today, making them requires care and patience—from expertly mixing the filling to rolling the pasta by hand—but the result is a burst of flavor that reflects the history and passion of Emilia-Romagna’s cuisine. Preparing tortellini is more than cooking; it is celebrating a centuries-old tradition that continues to bring family and friends together around a unique and unforgettable dish. 🍽️ Serves: 4 ⏲️ Time 1 hour 30 minutes

🧺 Ingredients: For the pasta

• 300 gr all-purpose flour

• 3 eggs

• Pinch of salt
  

For the filling

• 100 gr pork loin

• 100 gr mortadella Bolognese

• 100 gr Prosciutto Crudo (ideally from Parma)

• 120 gr Parmigiano Reggiano

• 1 egg

• 15 gr butter

• Salt and pepper

• Pinch of nutmeg

For the broth

• 250 gr beef loin

• 180 gr pork loin

• 10 ml extra virgin olive oil

• 1 celery stalk

• 1 onion

• 1 carrot

• 2.5 liters water

• Salt and pepper
  

🥣 Instructions: 1. Prepare the fresh pasta

Make a well of flour on a work surface and break the eggs into the center. Add a pinch of salt and gradually incorporate the flour with a fork. Once the dough forms, knead it by hand until smooth and elastic. Wrap in plastic and let rest while preparing the filling.

2. Cook the pork for the filling

In a pot, melt the butter and add the pork loin. Sauté for 9–10 minutes over medium heat until golden, turning occasionally. Remove from heat and let it cool slightly.

3. Make the filling

In a food processor, combine the cooked pork, mortadella, Parma ham, breadcrumbs, nutmeg, and egg. Blend until smooth but not too liquid. Place the filling in a small bowl and cover with plastic wrap.

4. Roll out the pasta

Roll the rested dough with a rolling pin or pasta machine until thin (about setting 7 on a machine). The dough should be thin enough to fold easily but sturdy enough to hold the filling.

5. Cut the squares

Cut the pasta into squares about 4 cm per side, making them uniform for even cooking.

6. Fill the squares

Use a piping bag or teaspoon to place a small amount of filling in the center of each square. Do not overfill to avoid spilling during folding or cooking.

7. Shape the tortellini

Fold one corner of the square over the opposite side to form a triangle, pressing the edges to seal. Then bring the two opposite corners of the triangle together around your finger to form a small ring. Press gently to secure. Repeat until all tortellini are shaped.

8. Prepare the broth

In a large pot, heat olive oil and sauté the pork and beef loin for 5–7 minutes until golden. Add 1 liter of cold water and cook, removing any foam.

9. Complete the broth

Remove the water, add the meat back with celery, onion, and carrot, sauté for 2–3 minutes, then add 1.5 liters of cold water, salt, and pepper. Simmer gently for 40–45 minutes to extract all flavors.

10. Cook the tortellini in broth

Add the tortellini to the hot broth and cook for 4–5 minutes until they float and are tender.

11. Serve

Serve hot in the broth and top with grated Parmigiano Reggiano if desired.

💡Tips:

• Use fresh eggs and good-quality flour for a soft, elastic dough.

• Let the dough rest covered before rolling; it will be easier to handle.

• Roll the dough thin for delicate and well-cooked tortellini.

• Do not overfill to prevent the tortellini from opening while cooking.

• Seal the edges well; a drop of water can help the pasta stick.

• Cook tortellini for only a few minutes in broth to keep them intact and flavorful.