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1
Grind meats Grind the pork and chicken through the fine disk of a meat grinder into a bowl.
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2
Grind the prosciutto and mortadella into a separate bowl.
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3
Cook filling Melt the butter in a medium skillet over medium-high heat.
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4
Add the pork and chicken and cook, breaking up the meat with the back of a wooden spoon, until beginning to brown, about 5 minutes.
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5
Add prosciutto and mortadella and cook, stirring occasionally, until pork and chicken are no longer pink, about 5 minutes.
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6
Cover and reduce heat to low, then cook 10 minutes longer to allow the flavors to meld.
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7
Let cool completely, then stir in Parmigiano-Reggiano and nutmeg and season with salt and pepper.
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8
Fill and shape pasta Follow directions on page 370 to form tortellini.
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9
Reduce stock Bring stock to a boil in a medium saucepan, and cook until reduced by half, about 15 minutes.
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10
Divide evenly among serving bowls.
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11
Meanwhile, boil tortellini Bring a large pot of water to a boil, then add a generous amount of salt.
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12
Working in batches, boil until tortellini float to the top, 3 to 5 minutes.
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13
Remove with a slotted spoon, shaking off excess water.
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14
Serve Transfer tortellini to bowls of hot stock.
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15
Garnish with pepper, and serve.
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16
If you dont have a standing mixer with a meat grinder attachment, buy ground pork and chicken, and very finely chop the prosciutto and mortadella by hand.
