Tortellini Alla Bolognese

Method

1. Prepare the egg pasta dough in advance (recipe not shown in this video). Roll it out thinly using a pasta machine or rolling pin to about 1–2 mm thickness.
2. For the filling: weigh 300 g of pork loin, cut into small cubes, and brown in a little oil. Let cool.
3. Weigh 300 g of culatello (or prosciutto crudo) and 300 g of mortadella. Remove excess fat from the culatello and the outer skin from the mortadella; roughly chop both.
4. In a food processor, combine the culatello, mortadella, 450 g of Parmigiano Reggiano, 3 whole eggs, and a generous pinch of nutmeg.
5. Once the pork loin has cooled, add it to the food processor and blend until the mixture forms a smooth paste. Set the filling aside.
6. For the cream sauce: in a saucepan, bring 1.5 liters of heavy cream (panna) to a boil. Turn off the heat, add Parmigiano Reggiano to taste and a pinch of nutmeg; stir until smooth and creamy. Season with a little salt if needed.
7. Cut the rolled pasta sheet into small squares (about 2–3 cm) using a pasta wheel or knife.
8. Place a small amount of filling in the center of each square.
9. Fold the square into a triangle, pressing out any air, and seal the edges firmly.
10. Wrap the triangle around your finger, bring the two opposite corners together, and press to form the classic tortellini shape.
11. Repeat with all remaining pasta and filling. Spread the tortellini on a tray dusted with semolina or flour.
12. Bring a pot of salted water to a boil. Add the fresh tortellini and cook for about 1 minute (until they float and are al dente).
13. Drain the tortellini and toss them in the pan with the cream sauce. Heat briefly to coat.
14. Serve immediately, optionally with extra grated Parmigiano Reggiano and a sprinkle of nutmeg.