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1
Pie Crust: In a large bowl combine the flour, lemon zest and butter with a pastry blender, your finger, or in a food processor until it resembles a coarse meal.
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2
Add enough water so that the dough just comes together, divide the dough into 2 equal pieces and wrap each piece in plastic.
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3
Allow to rest in the refrigerator for 1 hour.
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4
Pasta Dough: Mound 3-1/2 cups of the flour in the center of a large wooden cutting board.
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5
Make a well in the middle of the flour and add the eggs and the olive oil.
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6
Using a fork beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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7
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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8
The dough will come together when half of the flour is incorporated.
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9
Start kneading the dough with both hands, using the palms of your hands.
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10
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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11
Lightly re-flour the board and continue kneading for 6 more minutes.
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12
The dough should be elastic and a little sticky.
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13
Wrap the dough in plastic and allow to rest for 1 hour in the refrigerator.
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14
Roll the pasta into sheets using a pasta machine.
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15
For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.
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16
With a pasta cutter or a knife, cut the pasta into 1-1/2-inch squares.
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17
Place 3/4 teaspoon of filling in the center of each square.
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18
Fold into triangles, press out any air around the filling, and press to seal the edges.
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19
Bring the points of the long side together to form a ring, and seal between your fingers.
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20
In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.
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21
Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices.
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22
Add the prosciutto and mortadella and cook for 5 minutes more.
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23
Remove from heat and allow to cool.
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24
Place in a food processor and mix to combine.
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25
Add the egg and the Parmigiano-Reggiano and mix well to combine.
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26
Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again.
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27
Set aside in the refrigerator until ready to use.
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28
Set the tortellini aside on a sheet pan, wrap well with plastic wrap and refrigerate.
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29
Reserve for later assembly.
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30
To assemble the Pasticcio: Preheat the oven to 350F.
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31
Roll out the pie dough to 2 (14-inch) ovals, and each 1/8-inch thick.
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32
Wrap in plastic and reserve both crusts in the refrigerator.
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33
Bring the chicken stock to a rapid boil.
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34
Cook all of the tortellini in the stock for about 4 to 5 minutes, or until the pasta is al dente.
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35
Drain the tortellini and gently toss with the Ragu Bolognesi, just to coat.
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36
Add 3 whole eggs to the tortellini mixture so as to bind.
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37
Carefully incorporate the eggs so as not to damage the integrity of the tortellini.
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38
Reserve this mixture for the assembly.
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39
Working in layers, place 1 of the crusts in the bottom of a 2 1/2-quart, oval casserole dish.
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40
Allow the edge of the crust to drape over the sides of the dish.
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41
Place 1/2 of the meatballs on the bottom of the casserole dish.
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42
Spoon 1/2 of the tortellini mixture on top of the meatballs.
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43
Drizzle 1 cup of the besciamela sauce on top of the pasta.
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44
Next, sprinkle 1/2 of the cheese on top.
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45
Pour the rest of the tortellini mixture into the casserole dish.
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46
Place the rest of the meatballs on top of the pasta.
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47
Drizzle the remaining besciamela on top of the meatballs.
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48
Sprinkle the remaining Parmigiano on the top.
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49
Top the casserole with the second pie crust.
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50
Crimp the top and bottom piecrust edges together.
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51
Create a vent on the top layer of crust with a sharp knife.
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52
Brush the top of the pasticcio with an egg wash made from one beaten egg and 1 teaspoon of milk.
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53
Bake in the oven for 1 hour and 20 minutes, or until the crust is a deep golden brown.
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54
Let rest 15 minutes before serving.
