-
1
Brodo: Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly.
-
2
Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface.
-
3
After 4 hours, remove from heat, strain the liquid twice, first through a conical sieve and second through cheesecloth, and allow to cool.
-
4
Filling: In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.
-
5
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.
-
6
Add the prosciutto and mortadella and cook for 5 minutes more.
-
7
Remove from heat and allow to cool.
-
8
Place in a food processor and mix to combine.
-
9
Add the egg and the Parmigiano-Reggiano and mix well to combine.
-
10
Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again.
-
11
Set aside in the refrigerator until ready to use.
-
12
Pasta: Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
-
13
Make a well in the middle of the flour and add the eggs and the olive oil.
-
14
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
-
15
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
-
16
The dough will come together when half of the flour is incorporated.
-
17
Start kneading the dough with both hands, using the palms of your hands.
-
18
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
-
19
Lightly reflour the board and continue kneading for 6 more minutes.
-
20
The dough should be elastic and a little sticky.
-
21
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
-
22
Roll or shape as desired.
-
23
To assemble the dish: Cut the prepared pasta dough into 3 equal portions.
-
24
Using a pasta machine, roll out the pasta to the thinnest setting then cut the sheets into 2-inch squares.
-
25
Place 1 teaspoon of the tortellini filling in the center of each 2-inch square.
-
26
Fold the opposite corners together to form a triangle and press the edges together firmly to seal.
-
27
Bring the long points of the triangle together and join with firm finger pressure.
-
28
Continue filling and shaping tortellini until all the pasta and filling are used.
-
29
Set the tortellini on a sheet tray, covered with a clean, damp towel.
-
30
Bring the prepared brodo to a boil and season with salt and pepper.
-
31
Drop the tortellini into the brodo and cook until tender, about 3 to 4 minutes.
-
32
Remove tortellini from the brodo with a slotted spoon, and divide among 10 to 12 heated pasta bowls.
-
33
Spoon some of the brodo into each bowl and serve immediately, topped with freshly grated Parmigiano-Reggiano.
