Bolognese Tortellini in Rich Meat Broth

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A celebrated holiday first course from Bologna, this elegant dish features tiny handmade tortellini stuffed with pork, mortadella, and prosciutto, served in a clear, deeply flavored capon and beef broth. The brodo must be golden and silky, gently perfumed with vegetables, parmesan rind, and a whisper of nutmeg from the filling.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 3 gSugar
• 35 gProtein
• 880 mgSodium
• 720 mgPotassium
• 280 mgCalcium
• 4.2 mgIron
• 5 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Meat Broth (Brodo)

• 1 kg beef chuck or shank, bone-in
• 1 whole chicken or capon (about 1.2 kg)
• 1 large yellow onion, halved (skin left on)
• 2 carrots, peeled and halved
• 2 celery stalks with leaves
• 1 small ripe tomato or 1 tbsp tomato paste
• 1 Parmigiano-Reggiano rind (optional)
• 2 bay leaves, 10 whole black peppercorns, cold water to cover (about 4 L)

For the Tortellini Filling

• 150 g pork loin or shoulder
• 80 g mortadella, finely diced
• 50 g prosciutto crudo, finely diced
• 60 g Parmigiano-Reggiano, finely grated
• 1 large egg
• 1/4 tsp freshly grated nutmeg, plus salt and black pepper

For the Fresh Pasta Dough

• 300 g tipo '00' flour
• 3 large eggs plus 1 egg yolk
• 1 tsp olive oil, pinch of fine sea salt

For Serving

• 60 g Parmigiano-Reggiano, freshly grated
• Cracked black pepper

Directions

1. Make the brodo: place the beef and chicken in a large stockpot, cover with 4 L cold water, and bring slowly to a bare simmer. Skim the foam, add the onion, carrots, celery, tomato, parmesan rind, bay leaves, and peppercorns, and simmer gently, partially covered, for 3-4 hours. Strain through a fine sieve and season the clear broth with salt to taste.
2. Meanwhile, prepare the filling: poach the pork loin in a small saucepan of simmering broth or water for about 15 minutes until cooked through, then cool and finely chop together with the mortadella and prosciutto. Stir in the grated parmesan, egg, nutmeg, and a generous pinch of salt and pepper until a smooth paste forms.
3. Make the pasta dough: mound the flour on a clean surface, make a well, and add the eggs, yolk, oil, and salt. Beat with a fork, gradually incorporating flour, then knead by hand for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes at room temperature.
4. Roll the dough through a pasta machine (or by hand) to a thin sheet about 1 mm thick. Cut into 4 cm squares; place a scant 1/2 teaspoon of filling in the center of each square.
5. Fold each square into a triangle by bringing two opposite corners together, then wrap the wider end around your index finger, bringing the two points together to form the classic ring or navel shape. Press gently to seal and set on a floured tray.
6. Bring the strained broth back to a gentle rolling boil in a wide saucepan and taste for seasoning; the broth should be well-salted as the pasta will absorb flavor.
7. Slip the tortellini into the simmering broth in batches and cook for 4-5 minutes, until they float to the surface and the pasta is tender but still firm to the bite.
8. Ladle the hot broth into warmed shallow bowls, add 10-12 tortellini per portion, and finish with a generous grating of Parmigiano-Reggiano and a crack of black pepper. Serve immediately while piping hot.

Cook’s Notes

• Make the brodo up to 2 days ahead and refrigerate; the solidified surface fat lifts off cleanly and the flavor deepens overnight.
• Use tipo '00' flour for the silkiest, most tender dough; if the dough feels dry, add water a teaspoon at a time until it comes together.
• Authentic Bologna tortellini are no larger than a thumbnail (about 2-3 cm across); resist the urge to overstuff or enlarge them.
• Always cook the fresh tortellini directly in the serving broth, never in plain water, so the pasta absorbs the rich flavor.
• Add a small splash of dry white wine to the finished broth just before serving to brighten and lift the savory profile.

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