HAM TORTELLINI IN BROTH, a perfect first course recipe for the holidays, homemade with meat broth, a delicious dish for lunch or dinner, homemade pasta with photos.

Delicious ham tortellini in broth, this is the second time in my life that I make tortellini at home, let’s say it’s not a typical dish of my cuisine so I don’t have this culture.

I’m not good, don’t hold it against me, but I tried, I will improve over time, anyway I had some frozen meat broth so I used that but a vegetable broth or a bouillon cube is fine.

I thought of preparing ham tortellini in broth in anticipation of the Christmas holidays, it is a typical dish of Modena and Bologna, where we usually eat the typical lasagna or even gnocchi.

Maybe this year we can change habits and think of a nice broth, today it’s cold, so it fits just right, of course excellent as a first course for Sunday, my children loved it.

If you don’t like the filling with prosciutto, you can always opt for cooked ham or ricotta and chard as you do for ravioli or speck and cheese.

Follow me in the kitchen today there are ham tortellini in broth!

Difficulty: Difficult
Cost: Economical
Rest time: 2 Hours 5 Minutes
Preparation time: 1 Hour
Portions: 4-5
Cooking methods: Stove
Cuisine: Italian

Ingredients

4 cups all-purpose flour
5 eggs
1 tbsp extra virgin olive oil
1 pinch salt
6 cups meat broth (or vegetable)
7 oz prosciutto
5 oz Parmigiano Reggiano PDO
4 leaves basil

Preparation

Prepare the pasta dough, pour the flour into the robot, add the eggs, oil, and a pinch of salt, work everything together.
Make a ball and let it rest for 1 hour in the fridge.
Prepare the meat broth HERE or vegetable if you prefer.
Cut the prosciutto into small pieces and put it in a bowl, add the Parmesan and chopped basil, mix well.
Remove the dough from the fridge and roll it out to a height of 1/16 inch, you can use a pasta roller if you prefer, I rolled it out by hand with a rolling pin then cut into squares of about 2 inches with a pastry wheel or knife.
Fill the center with a teaspoon of filling and moisten the perimeter with water.
Fold into a triangle, sealing the edges with light pressure.
Fold the base bringing it towards the vertex, as in the photo.
Curve the sides inward.
Seal well.
Place them in the pot with the broth and cook for about 5-7 minutes, serve with Parmesan.
Bon appétit
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