Recipe: Homemade Tortellini in Meat Broth (Tortellini en Brodo)

Homemade Tortellini in Meat Broth (Tortellini en Brodo)
Newsgroups: rec.food.cooking/Bob Y. (rdyoung)
Makes 6 to 8 servings

Tortellini in Brodo

10 to 12 cups broth from Meat Broth
Tortellini
1 cup freshly grated Parmesan cheese

Prepare broth. Prepare and fill tortellini. Bring broth to a boil in a large saucepan. Add tortellini. Boil gently until tortellini are tender but firm to the bite. Serve hot with Parmesan cheese.

Meat Broth (Brodo di Carne)
Makes 2 to 2 1/2 qts broth

3 to 3 1/2 lbs bones and meat scraps from beef, chicken, veal
1/2 cup loosely packed parsley
2 carrots, chopped
2 celery stalks, chopped
1 medium onion, sliced
2 medium tomatoes, chopped, or 1 Tbsp tomato paste
4 qts water
1 Tbsp salt

Place all ingredients, except salt, in a large stockpot. Cover and bring to a boil. Reduce heat to very low. Simmer covered 2 1/2 to 3 hours, skimming surface foam occasionally with a slotted spoon. Add salt. Strain broth and use. Cool broth completely before freezing.

Tortellini
Makes 5 to 6 servings

Prepare a basic egg pasta dough using 3 cups of all-purpose flour. Run dough through pasta machine until you have thin sheets. An alternative is to use a rolling pin. Cut 2-inch circles of dough using a small glass or cookie cutter. Put 1/2 tsp filling in the center of the circles. Fold the circles in half and press gently to seal edges (make sure you get all the air out). Bend the tortellini around your finger, pressing one pointed end over the other. Dust 2 to 3 large plates or tray with flour. Place tortellini on plates or trays. Turn over evert couple of hours until completely dry. Refrigerate uncovered until ready to use.

Meat Filling

2 Tbsp butter
1 lb pork loin, finely chipped
1/2 cup dry white wine
2 eggs
1/2 tsp freshly grated nutmeg
1/4 lb mortadella
1/4 lb prosciutto
3/4 cup freshly grated Parmesan cheese
2 to 3 Tbsp whipping cream, if needed
Salt and freshly ground pepper to taste

Melt butter in a small skillet. When butter foams, add pork. Saute over medium heat until light golden. Add wine. Reduce head and cook uncovered 10 to 12 minutes. Put pork mixture and all other ingredients except cream in a blender or food processor. Blend to a paste. If mixture is too dry, add cream. Season with salt and pepper.

Cheese Filling

1 egg yolk
2 Tbsp butter
1 lb ricotta cheese
1/3 cup chopped parsley
1/2 cup freshly grated Parmesan cheese
1/2 tsp freshly grated nutmeg
salt to taste

Beat egg yolk in a large bowl. Add remaining ingredient except salt. Mix to blend. Season with salt.