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1
In a large saucepan, melt the butter with the extra virgin olive oil over medium-high heat.
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2
Add the minced veal, pork and chicken flesh and saute until brown.
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3
Season with the sea salt and black pepper.
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4
After about 10 minutes the meat will start to release its juices.
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5
At this point, add the prosciutto and mortadella and cook for a further 10 minutes or until the juices evaporate.
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6
Add the white wine to deglaze the pan and cook for a further 10 minutes or until the wine has completely evaporated.
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7
Set aside and allow to cool.
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8
When cooled, add the nutmeg, Parmigiano Reggiano cheese and egg, and season.
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9
Process the mixture in a food processor until all the ingredients are combined.
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10
You will only need half of the filling, so freeze the remainder for next time.
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11
To make the tortellini, roll the pasta dough into sheets of less than 1 mm (1/ 32 inch) thickness.
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12
Cut the pasta into squares of approximately 4.5 x 4.5 cm (1_ x 1_ inches).
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13
The size of the pasta square is a personal preference and can vary a great deal in Bologna and throughout Italy.
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14
Place 1/2 teaspoon measures of the filling in the centre of each of the pasta squares and fold the square into a triangle, making sure to press out any air.
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15
Press down on the edges so that the pasta completely seals the filling.
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16
This is quite a wet dough and pressing alone should bind the two sheets of pasta together.
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17
If it is a hot day and the pasta is drying quickly, use a pastry brush and brush a little water onto the edges of the squares before folding.
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18
This will help them stick together.
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19
Quickly fold down the top of the triangle and roll the other two edges of the triangle together (I use my little finger as a mould for this) to form what look like little hats.
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20
Dust lightly with the semolina and place on trays lined with non-stick baking paper until ready to use.
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21
They should be made as close to the eating time as possible, although they can be stored in an airtight container and frozen for later use.
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22
Heat the bolognaise sauce in a saucepan.
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23
Meanwhile, bring abundant salted water to the boil and cook the tortellini for 10 minutes or until they rise to the surface.
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24
Strain the tortellini, mix with the heated bolognaise sauce and serve with the extra Parmigiano Reggiano cheese, if desired.
