This is the official recipe, registered with the Chamber of Commerce of Bologna, disputed hometown of tortellini, by the Italian Culinary Academy and the Dotta Confraternita del Tortellino (Learned Brotherhood of the Tortellino), to ensure the quality of a dish that has become a source of pride of Bologna.
On Christmas Day, every Bolognese family eats tortellini in brodo as the first course of the Christmas meal. It is also a very popular winter dish, especially for Sunday lunch.
For the filling:
100 gr pork loin
100 gr prosciutto crudo
100 gr Mortadella from Bologna
150 gr Parmigiano Reggiano aged three years
The pork loin should be left to rest for two days over a mixture of salt, pepper, rosemary and garlic, then slowly cooked with a bit of butter and then removed from the pan and cleaned up of the mixture. Mince very finely the loin, ham and mortadella and knead with the Parmesan cheese and the eggs, adding a bit of nutmeg. This mixture must be well blended and left to rest at least 24 hours before filling the tortellini.
For the pasta:
300 gr flour
Notice no oil or water. Put the flour on a wooden board and make a well in the middle. Pour the eggs into the middle. Mix together with bare hands until the pasta is smooth to the touch. Roll up in a towel for about 20 minutes so it can get slightly dry, then put the dough back on the board and roll it out. Cut into 3 x 3 cm squares. Place a small amount of filling in the middle of each square. Fold the pasta over the filling to make a triangle. Then is the hardest part: wrap the triangle around your index finger and squeeze very tightly to close it and hope.