Step 1 In a food processor mix all the ingredients until they become a paste.
Step 2 Cut your “sfoglia” in 3cm (1.18in) wide squares. Put a bit of the filling in the middle of the pasta square. Fold it in a triangle shape, stick the edges, then wrap it around your finger and press the two angles one upon the other. if they don’t stick well you can use a drop of water.
Step 3 Boil your Tortellini in a good homemade meat stock (see recipe) until they come to the surface.
Note: Both Tortellini and Cappelletti are cooked as they come to the surface of the stock pot while boiling, but normally you can let them rest for 10 minutes in the pot, in order to let them well absorb the stock. In other words, you don’t risk to overcook them, unlike what happens with every other kind of pasta. Tortellini in brodo are a classic in Emilia, while in Romagna normally are served Cappelletti. The difference is in that Cappelletti are filled only with cheese, while Tortellini are filled with meat. They both are the typical Christmas Eve pasta courses. In such banquets, as a main course, is served the meat used to make the stock, with potato puree (a kind of mash potatoes but enriched with Parmesan cheese) and Friggione as a side.