Authentic Homemade Tortellini from Bologna

Name: Authentic Homemade Tortellini from Bologna
Ingredients: 450 g Parmigiano-Reggiano cheese; 1 ks nutmeg; 3 ks egg; 300 g mortadella; 300 g prosciutto ham; 300 g pork tenderloin; butter; salt; 600 g pasta flour; 6 ks egg

#tortellini#pasta#cheese filling#pork#Italian cuisine

Discover the traditional way to make authentic Bolognese tortellini filled with a savory blend of Parmigiano-Reggiano, pork tenderloin, mortadella, and prosciutto. This classic recipe guides you through preparing the rich filling and delicate fresh pasta, resulting in tender, flavorful tortellini perfect for serving in a rich broth.

Ingredients extracted via AI

450 g Parmigiano-Reggiano cheese1 ks nutmeg3 ks egg300 g mortadella300 g prosciutto ham300 g pork tenderloinbuttersalt600 g pasta flour6 ks egg

Procedure generated via AI

To prepare around one thousand tortellini, gather 450 g of Parmigiano-Reggiano cheese, whole grated nutmeg, 3 whole eggs, 310 g of mortadella, 310 g of sweet prosciutto, and 310 g of pork tenderloin.
Sear the pork tenderloin on all sides in clarified butter over high heat to lock in moisture before baking.
Roast the tenderloin in a preheated oven at 190°C until its internal temperature reaches 60°C.
Cut the pork tenderloin into pieces. Then, grind the meats (tenderloin, prosciutto, mortadella) twice through a meat grinder, gradually using finer settings.
Powder the Parmigiano-Reggiano cheese in a food processor and sift it. Combine the cheese with the ground meat mixture.
Add freshly grated nutmeg and mix thoroughly to create a compact, dry filling.
Incorporate the beaten eggs into the filling, mixing until it reaches a firm consistency.
For the pasta dough, combine 600 g of pasta flour with 6 whole eggs. Knead until smooth and elastic.
Roll the dough into thin sheets about 0.6 mm thick.
Cut the sheets into 3 cm squares.