This traditional Italian Christmas dish originates from Bologna or Modena, showcasing a rich broth and homemade tortellini filled with pork, mortadella, and Parmigiano Reggiano.
1: Prepare the broth by boiling celery, carrots, onions, beef, and chicken in water until flavors meld.
2: In a bowl, mix the flour, eggs, and egg yolk to form dough for the pasta.
3: Roll out the dough and cut into circles.
4: For the filling, combine pork tenderloin, mortadella, prosciutto crudo, and Parmigiano Reggiano.
5: Fill the pasta circles with the mixture and shape into tortellini.
6: Cook the tortellini in the broth until they float.
7: Season with salt and nutmeg to taste, and serve hot.
