Method:

  • Heat 20g butter in a frying pan over medium heat, add minced pork, stir occasionally until cooked through (3-5 minutes), season to taste and set aside to cool.
  • Process mortadella, prosciutto and cooked pork in a food processor until finely chopped, add parmesan, egg and nutmeg, season to taste and refrigerate until required.
  • For pasta dough, process flour, eggs and a pinch of salt in a food processor until combined, turn onto a work surface and knead until smooth (5-7 minutes)
  • Wrap in plastic wrap and set aside to rest (30 minutes)
  • Divide dough in two, then, working with one piece at a time, feed dough through pasta machine, starting at the widest setting.
  • Lightly flour dough as you fold and feed it through, reducing settings notch by notch until pasta is 3mm thick.
  • Cut 6.5cm-diameter circles from pasta with a cutter, fill with a teaspoon of pork mixture, brush edges with water, fold to form a semi-circle and enclose filling.
  • Brush one pointed end with water, bring edges together to form a tortellino, pressing to seal.
  • Set aside on a tray dusted with semolina.
  • Repeat with remaining dough and filling.
  • Cook tortellini in batches in a large saucepan of simmering salted water until cooked through (1-2 minutes)
  • Transfer to a large bowl with a slotted spoon, add remaining butter, toss to combine and serve scattered with extra Parmigiano-Reggiano.
  • This recipe is from the May 2011 issue of Australian Gourmet Traveller.