Tortellini En Brodo

Tortellini might just be my favorite stuffed pasta beating out ravioli, shells & cannelloni. It makes sense that it has been around for centuries with two Italian cities, Bologna & Modena, claiming the origin. Whether you believe the story of the shape being based off of Venus, the goddess of loves’ bellybutton or that of an innkeeper peeping through a keyhole on a renaissance beauty #creepy you can not argue that the tortellini is not a thing of beauty. 

My version of tortellini en brodo is pretty traditional with a pork, prosciutto, mortadella &  Parmigiano filling then gently cooked in a light chicken broth enriched with a piece of Parmigiano rind. It is Italian tradition to eat this dish on Christmas & New Years Eve but I’m not Italian & like to make this dish a few times during the holiday season or when I’m really craving a comforting bowl of soup. 

In this class you will learn how to make pasta, roll out fresh pasta sheets, fill, shape & cook tortellini, make the meat filling, make the brodo & serve. 

Special Equipment: Scale, Bowl or Mixer with dough hook (optional), Bench Scraper, (2x) Medium Pot, Strainer, Spider, Food Processor, Spray Bottle, Microplane, Wheel Cutter
Serves: 2-4
Level: Medium

Shopping List

6 Each Garlic Cloves
1 Each Shallot

Dry Goods
2 Cup Tipo “00” Flour (plus more for dusting)
½ Teaspoon Olive Oil
120 Vol Oz Chicken Stock
2 Each Bay Leaves
¾ Teaspoon Nutmeg
Kosher Salt
Black Pepper

8 Each Eggs
4 Oz Pork Shoulder, boneless
4 Oz Mortadella
1 ½ Oz Prosciutto

2 Tablespoon Unsalted Butter
5 Oz Parmigiano-Reggiano

½ Cup White Wine

Egg Pasta Dough
yield: 12 3⁄4 Oz


1 ½ Cup | 250 g Tipo “00” Flour
½ Teaspoon | 2 g Kosher Salt
6-7 Each | 100 g Eggs Yolks
½ Teaspoon | 3 g Olive Oil
4 Tablespoon | 60 g Water

  1. Add “00” flour to the table & sprinkle salt on top.
  2. Using your fingers or a bench scraper, create a “well” so your wet ingredients do not escape.
  3. Add your yolks, olive oil, & water.
  4. From the center start mixing the wet ingredients with the dry ingredients. Move in a circular motion & move outward.
  5. Using your hand or bench scraper, start folding in the outer layer of dry ingredients to fully incorporate.
  6. The mixture should resemble a pie dough (crumbly).
  7. Using your hands, start kneading the dough until it is smooth.
  8. Wrap in plastic & rest for at least 20 minutes.

Tips: If your dough is not coming together, add a little more water. If you’re cooking at a higher altitude, you may need to add up to 10% more water.

Tortellini Filling


2 Tablespoon | 29 g Unsalted Butter
2 Each Bay Leaves
4 Oz | 112 g Pork Shoulder cut in 1 inch cubes, large dice
4 Oz | 112 g Mortadella or Bologna, large diced
1 ½ Oz | 42 g Prosciutto, chopped
¼ Cup | 18 g Parmigiano-Reggiano, grated (with rind reserved)
½ Each Egg, beaten
¾ Teaspoon | 1 g Nutmeg, ground
To Taste Kosher Salt
To Taste Black Pepper, fresh ground

  1. In a pan over low heat, add butter & melt.
  2. When melted, add in bay leaves & cook for 1 minute to infuse.
  3. Turn heat up to medium, & add the pork shoulder to sear. Stir frequently with a wooden spoon, until the meat has browned all over & cooked through (8 minutes).
  4. Remove meat from pan & set aside to cool (keep pan to the side to use with the brodo recipe later).
  5. Once meat has cooled, transfer to a food processor.
  6. Add in prosciutto & mortadella.
  7. Pulse chop until coarsely ground.
  8. Add in cheese, nutmeg, salt, & pepper. Blend. Adjust seasoning to your liking.
  9. Add in egg, blend, until combined then set aside.

Tips: Use whole nutmeg and grate it fresh if you can, it will have better flavor than the store bought ground.

Chicken Brodo
yield: 12 cups | 4 quarts


1 Each | 50 g Shallot, sliced
6 Each | 30 g Garlic, sliced
½ Cup | 200 g White Wine (use a dry not sweet wine)
120 Vol Oz | 3,420 g Chicken Stock
3 ½ Oz |100 g Parm Rind

  1. Heat pan that the pork was seared in to medium heat.
  2. Add in shallots, & garlic.
  3. Sweat until translucent.
  4. Deglaze with white wine & reduce to sec (while reducing, scrape fond from the pan with a wooden spoon).
  5. Add in chicken stock.
  6. Bring to a boil, & reduce to a simmer.
  7. Add in parmigiano rind & reduce by ⅓. Skim the impurities. Strain.

Shaping Tortellini
yield: about 100 pieces


00 Flour
Spray bottle

  1. Roll out pasta, working your way down to your pasta machines to the thinnest setting (#1).
  2. Place the pasta sheets on parchment paper dusted lightly with 00 flour. Cover with a damp towel as you complete rolling out.
  3. Next, lay the pasta sheets on a floured surface & cut into 1 ½ x 1 ½ inch squares (use a ruler or straight edge to guide you).
  4. Using a teaspoon, pastry bag or your hand, place a pea sized amount of filling onto the center of each square. Work with 6 squares at a time, keeping the other squares under a damp kitchen towel.
  5. Hold the spray bottle a foot or 2 above the pasta & press once to release a mist of water over the exposed squares, then form the tortellini.
  6. Working with one square at a time, fold the square in half to form a triangle & press the edges together to seal them.
  7. Hold the triangle with the center point facing down & bend the two ends around, overlapping the ends by about ¼ inch & pressing them together.
  8. As the tortellini are assembled, arrange them pointed side up on the floured surface. Make sure they are not touching.
  9. Repeat with the remaining dough & filling.

Cooking & Plating



  1. Pour brodo into a large pot & bring to a boil.
  2. Reduce to a simmer.
  3. Gently add in tortellini & cook until they float to the surface (2 minutes).
  4. Ladle tortellini into a bowl & grate cheese on top.
  5. Enjoy.

Tips: Add a pat of butter to your bowl if you want a richer brodo or drizzle with extra virgin olive oil for the same effect.

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