The recipe for Bolognese tortellini in broth has very precise ingredients as every traditional recipe should.
Tortellini are usually eaten in capon broth or meat broth, but nothing stops you from enjoying them with tomato sauce if you prefer.
We know that when we talk about an original recipe, especially tortellini, the same discussion arises, the origins of the tortellino are ambiguous: legend has it from one of the great battles of the Middle Ages between Bologna and Modena.
I have seen and made many versions of dressing tortellini always starting from the original recipe, so here is the recipe for the classic tortellini that I am sharing with you today.
Historically, the tortellino is a festive dish, because it’s “rich” with meat and labor-intensive to make, and now we get to the heart of the preparation.
Did you know that tortellini have very precise dimensions? They must be made from 1 to 1.5 inches and no more.
I know, it’s not easy to stuff them so small, but I assure you that once you get the hang of it, you naturally make them smaller each time.
Curious? As always, let’s go right after the photo to discover how tortellini are prepared!!
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Emilia-Romagna
- Seasonality: All seasons
Ingredients for Tortellini in Broth
- 2 1/2 cups all-purpose flour
- 3 eggs (large)
- 3 1/2 oz pork loin
- 3 1/2 oz prosciutto
- 3 1/2 oz mortadella
- 2 pinches nutmeg
- 1 pinch salt
- 1 egg
- 5 oz Parmigiano Reggiano DOP
- 6 1/3 cups meat broth
Tools
- Meat grinder
- Bowl
- Cutter pasta cutter
- Rolling pin
Preparation of Tortellini in Broth
Prepare the tortellini in broth starting with the filling, which should rest in the fridge for at least 6 hours to enhance the flavor.
Using a meat grinder or a cutter, mince the pork, mortadella, and prosciutto, after removing the rind.
Then gather the filling in a bowl, add the grated cheese, salt, and season with nutmeg.
Also incorporate the egg and mix very well, then you can pass it all through the meat grinder again to achieve a more homogeneous texture without chunks.
Cover with plastic wrap and let rest in the refrigerator for at least 6 hours.
Let the dough rest covered with a cloth.
Prepare the broth.
After the resting time, take the dough and roll it into a very thin sheet, cut out many squares between 1 and 1.5 inches in diameter using a pasta cutter.
Mine was serrated but you can use a smooth one.
Fill each pasta square with a tip of a teaspoon of filling, fold into a triangle making a light pressure to adhere the dough.
Wrap the tortellino around your finger sealing the two tips that remain in front and finally place each tortellino on a sheet of parchment paper.
Bring the broth prepared earlier to a boil and cook the tortellini in the broth until they float (it only takes a few minutes).
Serve the tortellini still very hot accompanied by one or two ladles of broth, and..
ENJOY YOUR MEAL
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Storing Tortellini in Broth
You can freeze the tortellini while still raw by simply placing them on a baking sheet well spaced for 3 hours, then you can transfer them into an airtight bag and keep them for 3 months.
If you want, you can keep them for 24 hours in the refrigerator well closed in an airtight container still raw to cook them before serving.
If you want, you can keep them for 24 hours in the refrigerator well closed in an airtight container still raw to cook them before serving.
