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1
Filling: Heat clarified butter in a pan and brown pork, veal, and poultry gently.
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2
Add the ham, mortadella, brains and season with salt, pepper and nutmeg.
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3
Place mixture through a fine mincer - combine with 2 eggs and grated cheese.
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4
It should be a very fine and smooth mixture.
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5
Pasta: Place sifted flour into a bowl and season with salt and pepper.
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6
Make a well in the center and add 5 eggs - work dough with the hands for 5 minutes until spongy.
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7
Allow dough to stand 30 minutes.
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8
Roll out thinly.
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9
(The cooking time depends upon how thinly you are able to roll the pasta.)
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10
Cut small rounds of pasta 1 1/2 inches in diameter.
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11
Place teaspoonful of filling in the center.
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12
Fold in half to form a half-circle - bring the two points of the half-circle together curling the tortellini around the finger to form a little 'ring' pinching edges together.
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13
You should have about 3 dozen tortellini.
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14
Arrange tortellini in lightly floured dish, cover with a cloth and leave until the next day, refrigerated.
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15
Bring chicken stock to a boil.
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16
Toss tortellini in the boiling stock and allow to cook 8 minutes.
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17
After 8 minutes, just test one of them and continue cooking if it does not melt in your mouth.
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18
Place the cream into the frying pan - bring to the boil and season with salt and pepper.
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19
With a slotted spoon place tortellini into the cream and coat in cream.
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20
Place tortellini onto a heated serving dish and grate Parmesan cheese over them.
