- 300g tipo 00 flour
- 4 eggs
- 80g mortadella
- 80g prosciutto
- 80g pork loin
- 80g chicken breast
- 100g parmesan
- a few sage leaves
- 50g butter
- tablespoon of olive oil
- salt & pepper
- 2 Litres of good chicken stock (preferably homemade)
Lightly fry the pork and chicken in a pan with the butter, olive oil and the sage leaves until cooked through.
Place the meat in a food processor and blend with one egg, prosciutto and mortadella.
Work the mixture with your hands until it is smooth. Add the grated Parmesan, nutmeg, salt & pepper to taste.
To make the dough. Make a well in the flour and combine with three eggs until fully combined. Roll it as thin as possible and cut into small square shapes (3×3 cm) add the filling and then seal the parcels.
Bring the Chicken Stock to the boil and cook the tortellini in the stock for 1 minute.
Serve in bowls with sage leaves and grated parmesan on top!