Tortellini di Valeggio

How it is made

Quantities are for 8 people. The steps are in the order you do them.

1. make the filling the day before, or at least three hours ahead: chop the onion, carrot and celery finely
2. heat oil and butter in a wide pan and soften the chopped vegetables
3. add the meats cut into small pieces, beef, pork, veal and chicken, and brown them well over a medium heat
4. if you use chicken livers, cook them apart in butter and add them at the end
5. pour in the red wine, if you use it, and let it evaporate
6. add the rosemary, salt, pepper and a pinch of nutmeg
7. cover and cook over a low heat for fifteen or twenty minutes, stirring often, adding water or broth if it dries out
8. take out the rosemary and let the meat cool completely
9. blend the meat with the prosciutto crudo, the egg yolk, the grated cheese and the breadcrumbs until the mixture is firm and even
10. taste, adjust the salt, pepper and nutmeg, wrap the filling in cling film and keep it in the fridge
11. for the pasta, heap the flour on the board and break the eggs into the middle
12. work the eggs in with a fork, then knead by hand, adding the water a little at a time
13. knead for at least ten minutes, until the dough is smooth, firm and elastic, wrap it in cling film and let it rest half an hour at room temperature
14. roll the sheet out with a rolling pin or a machine to 2 or 3 mm, almost transparent
15. cut squares of about 3 cm a side, with a fluted wheel for the wavy edge
16. put a scant teaspoon of filling in the middle of each square
17. fold in half into a triangle and press the edges well to seal
18. bring the two opposite corners towards the middle and overlap them slightly, forming the knot
19. lay the tortellini spaced out on a floured cloth and let them dry at least half an hour, no more than two
20. for the traditional version bring the capon broth to the boil, drop in the tortellini and cook them two or three minutes, until they rise
21. serve at once in a soup plate with plenty of hot broth and a dusting of Grana Padano
22. for the dry version cook the tortellini in salted water two or three minutes and toss them half a minute in golden butter with the sage, then serve with Grana Padano