Homemade Tortellini
Traditional tortellini recipe from Bologna, Italy.
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- •16 ounces Parmigiano-Reggiano cheese
- •1 whole Nutmegfreshly grated
- •3 whole Eggs
- •11 ounces Mortadella
- •11 ounces Sweet prosciuttoProsciutto de Parma
- •11 ounces Pork loin
- •Butterfor browning, preferably clarified
- •Salt(optional)if needed
- •21 ounces Pasta flour
- •6 whole Eggsfor pasta dough
- 1
Brown all sides of the pork loin in clarified butter at high temperature.
10 min
- 2
Finish cooking the pork loin in the oven at 375°F until it reaches an internal temperature of 140°F.
30 min
- 3
Cut the pork loin into pieces and grind with prosciutto and mortadella using a meat grinder.
10 min
- 4
Grind Parmigiano-Reggiano cheese finely and combine with ground meats.
5 min
- 5
Add grated nutmeg to the meat and cheese mixture.
1 min
- 6
Incorporate beaten eggs into the tortellini filling.
5 min
- 7
Prepare pasta dough using pasta flour and eggs.
15 min
- 8
Roll out pasta dough to 0.6 mm thickness and cut into 1.5-inch squares.
15 min
- 9
Place filling in the center of each square, fold into triangles, and shape into tortellini.
30 min
- 10
Cook tortellini in broth for about four minutes.
4 min
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