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Tortellini with Meat and Cheese Filling

Tortellini with Meat and Cheese Filling

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Servings: 200 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • US + metric:
  • FOR THE STUFFING
  • 1/4 lb pork preferably from the neck or Boston butt (115 g)
  • 6 oz boned skinless chicken breast (170 g)
  • 2 tbsp butter 30 g
  • Salt
  • Black pepper ground fresh from the mill
  • 3 tbsp mortadella chopped very fine (45 ml)
  • 1 1/4 cups fresh ricotta 300 ml
  • 1 egg yolk
  • 1 cup freshly grated Parmigiano-Reggiano cheese 90 g
  • Whole nutmeg
  • FOR THE PASTA
  • Homemade yellow pasta dough machine or hand-rolled, using 4 large eggs, about 2 cups unbleached flour (250 g), and 1 tbsp milk (15 ml)
  • 1 tbsp olive oil 15 ml, for boiling the pasta water

Equipment

  • Food processor
  • Skillet

Method
 

  1. Cut the pork and chicken breast into 1/2-inch cubes, keeping them ready to cook.
  2. Melt the butter in a skillet over medium heat. Add the pork with one or two pinches of salt and grindings of pepper. Cook 6 to 7 minutes, turning to brown evenly. Remove with a slotted spoon and let cool.
  3. Add the chicken to the same skillet with a pinch of salt and pepper. Brown on all sides about 2 minutes. Remove with a slotted spoon and let cool with the pork.
  4. Once cool enough to handle, chop the pork and chicken together until grainy and slightly coarse. A food processor is fine, but do not puree it.
  5. Put the chopped meat in a bowl and add the mortadella, ricotta, egg yolk, grated Parmigiano-Reggiano, and a tiny grating of nutmeg (about 1/8 tsp). Mix until evenly combined. Taste and adjust salt.
  6. Make yellow pasta dough by the machine method or hand-rolled method. Cut and shape tortellini, stuffing with the filling. When boiling the pasta, add 1 tbsp olive oil to the water.

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