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1
Cook tortellini in boiling salted water for 8 to 10 minutes, or until all the tortellini are floating on top of the pot.
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2
While the tortellini are cooking, slowly heat the tomato sauce.
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3
Ladle equal portions of tortellini into 4 warmed pasta bowls.
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4
Ladle the tomato sauce onto the warm tortellini, and top with grated Parmigiano.
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5
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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6
Make a well in the middle of the flour and add the eggs and the olive oil.
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7
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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8
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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9
The dough will come together when half of the flour is incorporated.
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10
Start kneading the dough with both hands, using the palms of your hands.
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11
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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12
Lightly re-flour the board and continue kneading for 6 more minutes.
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13
The dough should be elastic and a little sticky.
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14
Wrap the dough in plastic and allow to rest for 1 hour in the refrigerator.
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15
In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.
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16
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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17
Add the prosciutto and mortadella and cook for 5 minutes more.
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18
Remove from heat and allow to cool.
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19
Place in a food processor and mix to combine.
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20
Add the egg and the Parmigiano-Reggiano and mix well to combine.
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21
Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again.
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22
Set aside in the refrigerator until ready to use.
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23
Roll the pasta into sheets using a pasta machine.
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24
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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25
With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares.
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26
Place 3/4 teaspoon of filling in the center of each square.
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27
Fold into triangles, press out any air around the filling, and press to seal the edges.
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28
Bring the points of the long side together to form a ring, and seal between your fingers.
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29
Set the tortellini aside on a sheet pan, wrap well with plastic wrap and refrigerate.
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30
Unused tortellini may be stored frozen for up to 2 months.
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31
In a 3-quart saucepan, heat the olive oil over medium heat.
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32
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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33
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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34
Add the tomatoes and juice and bring to a boil, stirring often.
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35
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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36
Season with salt and serve.
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37
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
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38
Serve over tortellini.
