Ingredients (for 6 people):

For the dough:
300g of 00 type flour,
3 eggs.

For the filling:
150g grated Parmigiano Reggiano,
100g pork loin,
100g mortadella di Bologna,
100g prosciutto di Parma,
50g turkey rump,
20g butter,
2 eggs,
a pinch of grated nutmeg,
salt,
pepper.

For the cooking:
2 l of meat broth.

For the dressing:
50g grated Parmigiano Reggiano.

Preparation (difficult):
Dice the loin and the turkey rump, allow them to brown in a frying pan together with butter for about 10 minutes. Put the paste in the masher together with ham and mortadella. Place the mixture in the tureen, add the eggs, salt and pepper to taste, nutmeg and cheese. Knead well all the ingredients to obtain a homogeneous paste. Prepare the dough arranging the flour in a fountain on the kneading board, break the eggs in the centre and knead vigorously for about 15 minutes until the dough is firm and smooth. Roll the dough thin with a rolling pin and cut it into squares 3x3cm with a pasta cutter. Put some filling in the centre of each square, fold the dough over until the two points meet. Press down along the edges to seal the dough to prevent the filling from coming out when cooking. Put each tortellino between your thumb and index finger and join the two points. Set the tortellini on a floured dish-cloth. Heat the broth in the pot and when it comes to boil drop the tortellini, stir them gently and allow them to cook for about 5 minutes. Serve them hot and sprinkled with Parmigiano Reggiano.

Recommended matches:
Mutton chop or stewed eel, chicory with bacon, mascarpone.

Matching wine:
Bianco Colli d'Imola.

Utensils:

Chopping board, pointed knife, anti-adherent frying pan, masher, tureen, wooden spoon, rolling pin, pasta cutter, dish-cloth, pot, grater.