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  • 100g Pork Sirloin (3,5oz)
  • 100g Prosciutto (3,5oz)
  • 100g Mortadella (3,5oz)
  • 150g Grated Parmigiano Reggiano cheese (5oz)
  • 1 Large Egg
  • 3 pinches Grated Nutmeg


In a food processor mix all the ingredients until they become a paste.

Cut your dough in 4cm (1.6in) wide squares.

Tortellini at Culinary Institute Bologna

Put a bit of the filling in the middle of the pasta square.

Fold it in a triangle shape, close the edges, then wrap it around your finger and press the two angles one upon the other.

If they don’t close well you can use a drop of water.




Cook your pasta in boiling, salted water.

Once the pasta rises to the top of the pot, taste and then strain the pasta.

Fresh pasta cooks quickly, depending on how thin you have made the dough. Really the only way to tell if the pasta is correctly cooked is to taste it. It should be ‘al dente’ – firm, yet tender.

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You can boil your tortellini in a good homemade meat stock.


Tortellini in brodo (stock) 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.

Both the Tortellini and Cappelletti are cooked when they come to the surface of the boiling stock pot, but normally you can let them rest for 10 minutes in the pot, in order to let them absorb the stock. In other words, you don’t risk to overcook them, unlike what happens with every other kind of pasta.

Learn how to make STUFFED PASTA in Italy, join our class:

Stuffed Handmade Pasta: Ravioli/Tortelloni + Tagliatelle, Ragu Bolognese + 2 More Sauces