Christmas in Bologna, Italy - Tortellini in Brodo
Recipe Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
Christmas in Bologna, Italy - Tortellini in Brodo. Traditional recipes from our Italiaoutdoors tours of Northeastern Italy.
Pasta all'Uovo d'Anatra - Pasta with Duck Eggs
  • 2 cups (200g) all-purpose unbleached flour
  • 3 duck eggs or 3 extra-large chicken eggs
  • 1 beaten egg (of any type) for egg wash
Tortellini alla Bolognese - FIlling
  • 2 tablespoons (30g) unsalted butter
  • 3 ounces (85g) ground pork
  • 3 ounces (85g) ground chicken
  • 1 strip (25g) bacon, diced
  • 2 ounces (50g) salami
  • ¼ cup (45g) grated Parmigiano-Reggiano cheese
  • Pinch of nutmeg
  • 1 egg, beaten
Tortellini in Brodo
  • 1 quart (1l) meat or chicken stock
  • Kosher salt and freshly ground pepper
  • Grated Parmigiano-Reggiano cheese
  1. Place the flour on your counter in a mound. Make a well in the middle.
  2. Add the eggs. Using a fork, lightly beat the eggs.
  3. Gradually start incorporating the flour from the sides of the well. Eventually the sides of the well will collapse, at this point use a pastry scraper to work the rest of the flour into the dough.
  4. Knead the dough for about 10 minutes, working a bit more flour into it when it gets a bit sticky. The dough should be very smooth, silky, and very elastic.
  5. Take a sharp knife and cut the dough in half; if any air bubbles are visible in the dough, continue to knead it for another minute or so.
  6. If using a rolling pin, divide the dough into quarters, and roll out one quarter at a time, keeping the remainder covered with plastic wrap so it does not dry out. The goal is to stretch the dough, rather than flatten it. When you are finished rolling, the sheet should be so thin that you can see through it.
  7. Taking a 1¾ inch cutter, or a small glass, cut the sheet into circles.
  8. Place approximately ½ teaspoon of filling in the center of each circle, and brush a little of the beaten egg around the outer edge of half of the circle.
  9. Fold the circle in half, and pinch the edges closed. Then take the corners on the bottom of the semi-circle, and pinch them together.
  10. Place the tortellini on a floured sheet pan when completed.
Tortellini alla Bolognese - Filling
  1. Melt the butter in a saute pan over medium-high heat.
  2. Add the pork, turkey and bacon, and saute until cooked through, breaking up the meat with a fork or a potato masher.
  3. Transfer the meat to a food processor, and add the salami. Pulse until finely ground, but not pureed.
  4. Transfer to a bowl and add the cheese, nutmeg and egg. Season with salt and pepper.
Tortellini in Brodo
  1. Heat the meat stock in a large saucepan and bring to a boil. Season with salt and pepper.
  2. Drop in the tortellini and cook a minute or two. Check one for doneness by tasting. They should be tender, but still have some ‘bite’, al dente.
  3. When done, ladle into small bowls and serve with grated Parmigiano-Reggiano cheese on the side.
Recipe by Honest Cooking at