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1
Bring the brodo to a boil.
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2
Add the tortellini and cook for 8 to 10 minutes, until all the tortellini are floating to the top of the pot.
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3
Ladle equal portions of tortellini into 4 warmed pasta bowls.
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4
Ladle the hot broth on top of the tortellini, top with grated Parmigiano.
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5
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.
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6
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.
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7
After 4 hours, remove from heat, strain the liquid twice, first through a conical sieve and second through cheesecloth, and allow to cool.
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8
Refrigerate stock in small containers for up to a week or freeze for up to a month.
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9
Filling: In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.
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10
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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11
Add the prosciutto and mortadella and cook for 5 minutes more.
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12
Remove from heat and allow to cool.
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13
Place in a food processor and mix to combine.
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14
Add the egg and the Parmigiano-Reggiano and mix well to combine.
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15
Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again.
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16
Set aside in the refrigerator until ready to use.
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17
Pasta: Mound 3 cups of flour in the center of a large wooden cutting board.
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18
Make a well in the middle of the flour, add the eggs and oil.
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19
Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well.
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20
As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
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21
The dough will come together in a shaggy mass when about half of the flour is incorporated.
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22
Start kneading the dough with both hands, primarily using the palms of your hands.
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23
Add more flour, in 1/2-cup increments, if the dough is too sticky.
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24
Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits.
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25
Lightly flour the board and continue kneading for 3 more minutes.
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26
The dough should be elastic and a little sticky.
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27
Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary.
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28
Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.
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29
Roll the pasta into sheets using a pasta machine.
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30
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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31
With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares.
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32
Place 3/4 teaspoon of filling in the center of each square.
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33
Fold into triangles, press out any air around the filling, and press to seal the edges.
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34
Bring the points of the long side together to form a ring, and seal between your fingers.
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35
Set the tortellini aside on a sheet pan, wrap well with plastic wrap, and refrigerate.
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36
Reserve for later assembly.
