Tortellini Brodo Recipe
Stuffed with roasted pork shoulder & mortadella, toasted spice, aromatic tomato broth, parmigiano reggiano
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Ingredients
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Tortellini Filling
Broth
Garnish
Method
Make the Tortellini Filling
- 1
Prepare the Filling
In a bowl, combine the roasted pork shoulder, mortadella, toasted spices, ricotta cheese, salt, and fresh basil. Mix well until the ingredients are evenly combined.
- 2
Prepare the Pasta Dough
Roll out the pasta dough into thin sheets. Cut into squares or circles, depending on your desired tortellini shape.
- 3
Fill the Tortellini
Place a small amount of the filling in the center of each pasta square. Fold over to form a triangle, then bring the two corners together to create the tortellini shape. Ensure the edges are sealed tightly.
Make the Broth
- 4
- 5
Add Tomatoes and Broth
Stir in the crushed tomatoes and vegetable broth. Add the Parmesan rind, salt, and black pepper. Bring to a simmer and cook for 20 minutes.
Cook the Tortellini
- 6
Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook for about 3-4 minutes, or until they float to the surface and are cooked through.
- 7
Serve
Ladle the broth into bowls, add the cooked tortellini, and garnish with grated Parmigiano Reggiano and fresh basil leaves.