Homemade tortellini with pork and mortadella
- Preparation 1 h 45 min
- Cooking 30 min
- Servings 4 to 6
- Freezing Absolutely
These homemade tortellini with pork and mortadella are inspired by the original Italian recipe. The stuffing is legendary, the sauce is incredibly creamy and the pancetta perfectly crispy. Honestly, I think this recipe is one of my favorites!
Ingredients for the stuffing
- 3 garlic cloves, finely chopped
- 1 small yellow onion, finely chopped
- Olive oil
- 500g half-lean ground pork
- 5 slices of prosciutto, finely chopped
- 5 slices of mortadella, finely chopped
- 1 cup grated fresh Parmesan cheese + a little to serve
- Pepper to taste
Ingredients for the fresh pasta
- 1 cup medium wheat semolina
- 3/4 cup unbleached all-purpose flour
- 1/2 teaspoon salt
- 3 big eggs, room temperature
- 1 tablespoon good quality olive oil
- About 1 tablespoon warm water
Ingredients for the rest
- 8 cups chicken broth
- 200g pancetta, diced
- 237ml 15% country-style cream
- 1/4 cup grated fresh parmesan cheese
- Olive oil
- Freshly chopped chive
- In a large skillet over medium heat, add garlic and onion followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring.
- Increase over medium high heat then add pork, prosciutto, mortadella and a thin drizzle of olive oil. Pepper to taste. Cook 7 to 8 minutes or until pork is no longer pink. Break in small pieces.
- Drain the fat and pour the mixture into a large bowl. Add 1 cup parmesan and mix. Reserve in the fridge for 15 minutes.
- On a big working surface, mix together the flour, semolina and the salt. Form a big well in the middle ( about 20cm in diameter ) and break in the eggs. Add the olive oil and wisk with a fork mixing only the eggs and oil.
- *** Trick : If your eggs are cold, soak them in warm water for about 10 minutes and they should be good to go. VERY important that nothing is cold!
- Small quantity at a time, incorporate flour in the middle, scraping the sides of the well, and continue mixing with the fork. The mix will slowly gets thicker until it is too thick to continue with the fork. Continue mixing slowly with your hands and form a ball.
- Add the warm water and knead to mix well. There must be enough water for it to lightly ”squish” between your fingers when you squeeze it. If too dry, add a bit more water. ( The size of the eggs will make the humidity vary ). Sprinkle your work surface and the dough then start kneading. Sprinkle more flour if too sticky.
- Knead for 5 minutes. Dough will become smooth and won’t stick anymore. Wrap dough with cellophane and let rest on counter for 15 minutes.
- You are now ready to roll! Cut ball in 4 then roll with a rolling pin or with your machine until thickness #5. (Always keep non-flattened dough covered with plastic wrap.) Cut into squares, add about 1/2 pork mix and form your tortellini!
- Bring chicken broth to a boil and reduce to low bubbles. Cook your tortellini, a small amount at a time, for 2 to 3 minutes only. Drain (but keep the cooking water) and set aside.
- In a large skillet over medium heat, add the pancetta followed by a thin drizzle of olive oil. Cook for 5 to 7 minutes or until slightly crisp. Drain the fat.
- Add tortellini, cream, 1/4 cup parmesan and 2 ladles of cooking water. Season with pepper to taste.
- Bring to a boil and reduce the heat slightly. Cook for 2 to 3 minutes, stirring gently, to reduce and thicken the sauce. Serve immediately and garnish with parmesan and fresh chives!