Emilian tortellini

Preparation:

Preparation: In addition to the preparation and cooking time, 30 minutes must be taken into account for the dough to rest. Prepare the dough: sift the flour on the work surface, arranging it in a fountain. In the center put the beaten eggs and a spoonful of water. Work the dough well, make a ball and let it rest covered for thirty minutes. On a lightly floured work surface, roll out the dough thinly with a rolling pin. Prepare the filling: cook the pork loin and turkey breast in the butter. Then mince them very finely with the ham, mortadella and beef marrow. After passing the mixture through a sieve, add the egg, Parmesan, salt and a pinch of nutmeg and mix. Divide the thin sheet of pastry into many squares of equal size. Place a knob of filling in the center of each square of dough. Close each square to give it the shape of a triangle. Press the edges well so they don't separate. Twist each tortellini on a finger and overlap, squeezing, the two lateral points. Turn the tip of the dough over on itself. Bring a pot of broth to a boil and simmer for ten minutes. Drain the tortellini a few at a time with a slotted spoon. Season with melted butter and grated Parmesan. Recommended wines: Sangiovese di Romagna.