Tortellini En Brodo Recipe

Prepare and roast bones (optional)

Preheat oven to 425°F (220°C). Spread the veal bones on a roasting pan and roast 25–35 minutes until nicely browned. Roasting adds color and depth but can be skipped for a clearer, lighter broth.

Simmer broth

Place roasted (or raw) veal bones in a large stockpot and cover with 12 cups cold water. Bring just to a gentle simmer over medium heat — do not boil vigorously to keep broth clear. Skim foam and impurities from the surface with a ladle as they appear for the first 20–30 minutes.

Add aromatics

Add chopped carrot, onion, celery, crushed garlic, parsley sprigs, thyme sprigs, bay leaf, and peppercorns. Reduce heat to low and maintain a barely perceptible simmer. Partially cover and cook 3 to 4 hours for a concentrated veal broth.

Season and strain

Toward the end of cooking, season with 1.5 tsp salt, taste and adjust as needed. Remove from heat and strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl. Discard solids. If you prefer very clear broth, refrigerate until cold and skim the solidified fat from the surface.

Make dough

On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, add 0.5 tsp salt, and using a fork gradually incorporate flour from the edges until a shaggy dough forms. Knead by hand 8–10 minutes until smooth and elastic. Wrap in plastic or cover and rest at room temperature 30 minutes.

Prepare filling

Heat 1 tablespoon unsalted butter in a small skillet over medium heat. Add finely chopped pancetta (or prosciutto) and cook 1–2 minutes until rendered and fragrant. Add ground veal and cook just until no longer pink (3–4 minutes). Remove from heat and let cool slightly. In a bowl combine cooked veal mixture, drained ricotta, 1/4 cup grated Parmesan, 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth—if mixture is loose, chill 15–20 minutes to firm up for easier handling.

Roll and cut pasta

Divide rested dough into 4 pieces. Keep unused pieces covered. Using a pasta machine or rolling pin, roll each piece thin until about 1–1.5 mm (or pasta machine setting 6–7). Cut into 1.5-inch (4 cm) squares or 3-inch rounds for traditional shape. Lightly dust with semolina or flour to prevent sticking.

Form tortellini

Place about 1/2 teaspoon of filling in the center of each square. Fold the square over diagonally to form a triangle, press out air and seal edges. Bring the two bottom corners of the triangle together around your finger, overlap, and press to seal, forming a ring (tortellini). Place formed tortellini on a lightly floured tray.

Heat broth

Bring the strained veal broth to a gentle simmer in a large pot. Keep it hot but not boiling.

Cook tortellini in broth

Carefully add fresh tortellini to the simmering broth in batches so they have room. Fresh tortellini will cook quickly — 2½ to 4 minutes depending on thickness. They are done when they float and the pasta feels tender when tested. Use a slotted spoon to transfer cooked tortellini to warmed bowls.

Ladle broth and finish

Ladle hot clear veal broth over the cooked tortellini (about 1 to 1½ cups broth per serving). Sprinkle each bowl with a tablespoon of grated Parmesan, a pinch of freshly chopped parsley, and a grind of black pepper.

Serve

Serve immediately while piping hot. Offer extra grated Parmesan at the table.