Fresh filled pasta takes a bit of time to prepare, but it’s really not that difficult, especially if you have a pasta machine. Ravioli are probably the least fiddly to make, but tortellini look more impressive . Once you’ve made the first couple it gets easier. This recipe comes from Accademia Italiana della cucina. It was registered with the Bologna Chamber of Commerce on the 7th of December 1974. An authentic tortellino bolognese must have the following filling. Makes about 800g or 100 tortellini.
- 100g loin of pork
- 100g mortadella sausage (It MUST come from Bologna of course )
- 100g parma ham (actually, they don’t specify that it has to come from Parma.It seems any raw ham will do)
- 150g parmesan (parmigiano reggiano)
- 1 egg
- A few grates of nutmeg
You will also need one quantity of pasta dough.
- Make the filling by frying the pork loin gently in a little butter. Chop roughly and whiz together with the other ingredients in a food processor until you get a smooth paste.
- Roll out the pasta as thin as you can.
- Use a pastry cutter or a glass to stamp out 7cm diameter discs or cut into 7cm squares.
- Place a small amount of filling on the centre of each disc (about 5g)
- Moisten one edge and fold in half to make half moons. Be careful to avoid air pockets.
- Using your finger and thumbs bring the edges (at the widest part) towards each other so that the dampened corners stick together.
- Allow to dry for about an hour before cooking.
- Tortellini are traditionally served poached in meat broth. On this occasion I served then dressed in a little butter and topped with parmesan.
Here’s a video from Youtube that shows the whole process.