Tortellini Recipe

Make pasta dough

On a clean work surface mound the flour and make a well in the center. Crack 3 eggs into the well, add 1/2 tsp salt. Using a fork, whisk eggs while gradually incorporating flour from the inner rim until a shaggy dough forms. Knead by hand 8–10 minutes until smooth and elastic; add up to 1 tsp olive oil during kneading to help. Wrap dough in plastic and rest 30 minutes at room temperature.

Prepare filling

If your Bear Creek pork shank is not already cooked, braise until fork-tender, cool, and shred. Finely chop or pulse 1 cup shredded pork in a food processor to a coarse paste. Transfer to a bowl and mix with 1/2 cup ricotta, 1/2 cup grated Parmesan, 2 tbsp chopped parsley, 1/2 tsp black pepper and 1/8 tsp nutmeg. Taste and adjust seasoning. Chill the filling 15–20 minutes to firm slightly; cover.

Roll and cut pasta

Divide rested dough into 4 pieces. Keep unused pieces covered. Using a pasta roller or rolling pin, roll each piece to about 1.5 mm thickness (thin but not translucent). Cut into 2-inch squares or 3-inch rounds for folding. Lightly dust with flour to prevent sticking.

Fill and shape tortellini

Place about 1 teaspoon of filling in the center of each square/round. Brush egg white or a little water on edges, fold into a triangle (for square) or half-moon (for round), press to seal, then wrap the corners around finger and press to join into classic tortellini shape. Place formed tortellini on a lightly floured tray, cover with a kitchen towel. Repeat until all filling and dough are used. Keep refrigerated if not cooking immediately.

In a medium saucepan melt 1 tbsp butter over medium heat. Add the halved shallot and smashed garlic; cook 1–2 minutes until fragrant but not browned. Add the milk, chicken stock, Parmesan rind or grated Parmesan, bay leaf and thyme sprigs. Bring to a gentle simmer over medium-low heat, stirring occasionally to dissolve cheese. Simmer very gently 15–20 minutes to allow flavors to marry — do not boil hard to avoid curdling.

Remove from heat. Strain the brodo through a fine-mesh sieve or cheesecloth into a clean pot, pressing on solids to extract flavor. Return to low heat and season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm on lowest heat; if needed, whisk in another tablespoon of stock to adjust consistency. Taste and adjust for salt/cheese intensity.

Bring a medium pot of salted water to a rolling boil. Blanch flowering broccoli florets 30–45 seconds until bright green and just tender. Remove with a spider or slotted spoon and immediately plunge into an ice bath to stop cooking. Drain and pat dry.

While brocoli blanches, heat a sauté pan over medium-high. Add 1 tsp olive oil and 1 tbsp butter. When foam subsides, add chanterelles and a pinch of salt; sauté 3–4 minutes until edges are golden and any liquid has evaporated. Add minced garlic and cook 30 seconds until fragrant. Add blanched broccoli to the pan, toss to combine. Finish with 1 tsp lemon zest and 1 tsp lemon juice, season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Bring a large pot of generously salted water to a gentle boil. Add tortellini in batches so they have room to move. Fresh tortellini will cook quickly: 2–4 minutes or until they float and the pasta feels tender but with slight bite. Use a slotted spoon to transfer cooked tortellini directly into the warm Parmesan brodo.

Gently stir tortellini in the brodo for 30–60 seconds to allow them to absorb some broth and finish cooking. Taste one to ensure filling is heated through.

To serve, ladle 1 cup (or desired amount) of hot Parmesan brodo into each shallow bowl. Place 6–8 tortellini into the brodo. Arrange a few flowering broccoli florets and several sautéed chanterelles on top or to the side. Drizzle a little extra-virgin olive oil, sprinkle 1 tbsp chopped parsley and 2 tbsp grated Parmesan over each portion. Add microgreens if using.

Serve immediately while hot.