In Emilia/Romagna this filled egg pasta is traditionally eaten in broth on Christmas Day; it is also served with cream, béchamel or butter and parmesan cheese in Emilia, or with meat sauce in Romagna.
The filling varies in different parts of the region and even in different families; our recipe is one of the most traditional.
Ingredients for 4
For the pasta:
For the filling:
For the béchamel sauce:
Instructions for making the pasta:
Form a mound of flour with a hollow in the centre; break the eggs into the hollow and beat them with a fork, working the flour into the eggs a bit at a time. Knead until dough is smooth, then wrap in plastic film and leave to rest for at least 30 minutes. Roll out the dough to a thickness of about 1 mm.
Instructions for making the filling:
Slice pork tenderloin and round of beef, sauté in a frying pan with butter and 4 tbsp water, then mince in a mincer. Combine all filling ingredients in a bowl and fill the tortellini.
Instructions for making béchamel sauce:
Make a roux with flour and butter, bring milk to a boil and add roux, parmesan cheese and salt; whisk energetically while heating for 5 minutes.
Cook tortellini in boiling meat broth for 5 minutes, drain and serve with béchamel sauce.
