Homemade Emilian tortellini are a type of stuffed pasta made of meat, ham, and mortadella, widely appreciated beyond the borders of its origin.
The name tortellino derives from the diminutive of tortello, from the Italian torta.
The use of mortadella and ham in their filling has been recorded since the 19th century.
There are several legends about the origin of tortellini, according to one of them, this dish was created in Castelfranco Emilia, a town contested between Bologna and Modena, by the owner of the Corona inn.
The innkeeper, peeking through the keyhole of the room of a noblewoman guest, was so struck by the beauty of her navel that he wanted to reproduce it in a culinary preparation.
Tortellini are often served in broth on Christmas occasions.
Making them at home is less difficult than it might seem, and their taste, certainly superior to that of pre-packaged tortellini, will reward us generously for the effort we put into it.
So, good luck to all those who want to try their hand at this activity!
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- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 4
- Cuisine: Italian
- Energy 484.49 (Kcal)
- Carbohydrates 36.79 (g) of which sugars 0.94 (g)
- Proteins 31.34 (g)
- Fat 23.65 (g) of which saturated 11.80 (g)of which unsaturated 10.98 (g)
- Fibers 1.22 (g)
- Sodium 901.25 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 2 eggs (medium)
- 2.8 oz pork meat (minced)
- 1.4 tbsp butter
- 2.8 oz mortadella (sliced)
- 2.8 oz prosciutto (sliced)
- 2.8 oz grated parmesan cheese
- 1 egg (small)
- to taste white wine (dry)
- 0.7 fl oz vegetable broth
- to taste nutmeg
- to taste pepper
Tools
- Blender / Mixer
- Rolling Pin or pasta machine
- Scraper
- Work Surface
Steps
To prepare homemade Emilian tortellini, start by preparing a vegetable broth with celery, carrot, onion, and a pinch of salt.
Let it cook for at least half an hour.
Sauté the pork pieces (such as shoulder) with butter or, if you prefer, with olive oil.
When the meat turns white, deglaze with a splash of dry white wine and wait until it evaporates.
Then add a few tablespoons of broth and cook for a few minutes until the meat is fully cooked and the broth has dried up.
In the mixer, blend the meat with prosciutto.
Then add the mortadella and chop again until a homogeneous mixture is obtained.
Transfer everything to a bowl and work in a small egg, grated Parmesan, pepper, and preferably freshly grated nutmeg.
Cover the bowl with plastic wrap and let the mixture rest for at least three hours, or even better, overnight.
The next morning, first focus on preparing the dough.
Knead the all-purpose flour and 2 medium eggs, making a well and breaking the eggs into the center.
Beat with a fork, gradually incorporating the flour.
Start kneading on a work surface and continue for about 15 minutes, until you see air bubbles inside the dough when cut.
Wrap the dough in plastic wrap and let it rest at room temperature for a few hours.
Then take a quarter of the dough and, using flour, roll it out with a rolling pin or pasta machine. Meanwhile, cover the rest of the dough with plastic wrap.
Using the pasta machine, start with the thickest setting and gradually decrease to a thickness of about 1 mm, which generally corresponds to setting number 3.
Cut into 1.2×1.2 inch squares.
For convenience during preparation, keep a small cup of water on the work surface.
Take each square, lightly moisten two consecutive sides with water, and place a small amount of filling in the center, compacting it with your fingers. Fold into a triangle, squeezing out all the air first.
Seal the edges well, wrap the tortellini around the index finger of your left hand, and with the other hand, join the two ends, moistening slightly with water if necessary.
Place the prepared tortellini spaced apart on a floured surface.
Continue this process until all ingredients are used. Homemade Emilian tortellini are now ready.
Cook in salted boiling water until they float to the surface.
Season to taste.
Once ready, cook them within a few hours.
You can freeze them already prepared and then cook them from frozen; in this case, the cooking times will be slightly longer.
You can freeze them already prepared and then cook them from frozen; in this case, the cooking times will be slightly longer.
You can freeze them already prepared and then cook them from frozen; in this case, the cooking times will be slightly longer.
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