The pasta dough (for each person):
1 egg
100g. (4oz.) flour type "00"
The filling (allow approx 50g. (2oz.) of filling for each person):
parma ham (*)
'mortadella' - (baloney in U.S.) (*)
pork loin (*)
beef marrow (*)
parmesan cheese (*)
1 egg
nutmeg (use liberally)
salt to taste
(*) : equal quantities
Preparation
Roll out the pasta dough using a rolling-pin, until the dough is of a uniform thickness, and almost transparent.
(The dough should be kept fairly moist, so that the edges of the tortellino can be sealed properly, thus preventing opening during cooking. A good
tip is to keep the dough covered with cling-film to stop it drying out,
especially if you are preparing a large number of tortellini. Also remember to
seal each tortellino as soon as you have filled it).
Cut the rolled dough lengthways then widthways, in strips approx. 3 cms. wide, to
produce 3 cm. squares.
Place a small ball of filling in the centre of each square, then fold the
square diagonally and apply pressure to seal the edges, to form
closed triangles.
Take the two points of each triangle, give one of them a half-twist, overlap them and
seal them together.
Cooking
Place the tortellini in plenty of boiling meat broth and boil for approx.
10 minutes. Serve immediately.
The tortellini can be frozen as soon as they have been prepared, in
which case they should be boiled from frozen for approx. 18/20 mins.)
