Tortellini Of Meat And Ham In Broth

Preparation:

Preparation: Fry the chopped carrot, celery and onion in a saucepan with the butter for 4-5 minutes; add the meat and aromatic herbs, salt and pepper and leave to flavor for a few minutes, stirring; sprinkle with the white wine and cook for 20 minutes over medium heat. Let the meat cool down, then add the ham, 100 g of Parmesan, an egg and nutmeg; season with salt and pepper. Prepare the dough with the flour, a pinch of salt and the remaining eggs, as indicated in the basic recipe; wrap it in a cloth and let it rest. Then roll it out into a thin sheet and cut it into many squares of 4 cm on each side, with a serrated or smooth wheel; distribute the filling over them, fold them in half, seal the edges well and form the tortellini. Cook the tortellini in boiling broth until al dente; transfer everything into the serving bowl and serve immediately with the grated Parmesan on the side.