Tortellini in Brodo

From Emilia-Romagna, tortellini in brodo pairs hand-folded pasta parcels with a clear, rich broth. Filled with pork, veal, prosciutto, and Parmigiano, this Christmas favorite lets the delicate shapes shine in every spoonful.

Serves 6 · 90 min prep · 20 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

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Ingredients

• 10 oz mixed pork loin, veal, prosciutto, mortadella for fillingMeat
• 1 cup Parmigiano-ReggianoDairy
• 1 eggDairy
• pinch nutmegSpices
• 1 lb fresh egg pasta sheetsPantry
• 8 cups rich capon or beef brothPantry
• to taste saltSpices

Instructions

1. 1Grind or finely chop meats; mix with cheese, egg, nutmeg, salt.
2. 2Cut pasta squares; fill and shape classic tortellini the finger.
3. 3Bring broth to a gentle simmer.
4. 4Cook tortellini in broth until tender.
5. 5Serve in bowls with plenty of broth and more Parmigiano.