Ripieno per Tortellini

Tortellini Filling

Preparation info

  • Difficulty


  • Makes enough filling for tortellini for



Appears in

This is the traditional Bolognese meat filling for tortellini, ravioli, and many other types of filled pasta. The idea is that the filling should be incredibly flavorsome, so you only need to use a small quantity in order to taste all the different kinds of meat used in the filling.


  • 2 tablespoons unsalted butter
  • 4 oz pork loin, cubed
  • 2 oz turkey breast, cubed
  • 4 oz prosciutto crudo, in one piece (preferably prosciutto di Parma)
  • 4 oz mortadella, in one piece
  • 2 eggs, beaten
  • 2⅓ cups freshly grated Parmigiano Reggiano
  • a large pinch of nutmeg
  • salt and freshly ground black pepper


  1. Melt the butter in a large skillet. Add the pork and turkey and fry for 10 minutes. Allow to cool slightly. Mince them three times or process once in a food processor, together with the prosciutto and mortadella.
  2. Stir in the eggs, salt and pepper, Parmigiano Reggiano, and nutmeg. Mix together thoroughly, then reserve until required.
  3. Use the mixture to fill the pasta, using a very small quantity so that the filled pasta does not burst in the cooking process. Tortellini are traditionally cooked and served in a rich poultry broth or boiled in salted water, drained, and served smothered in a rich cream sauce.

To Make the Tortellini

Roll out a sheet of fresh pasta as finely as you dare. Using a pastry wheel or sharp knife, cut into small squares or circles and place ¼ teaspoon of filling in the center. Fold the pasta in half, either into a triangle or a semicircle and press the outer ends together firmly. Turn the central section outward and downward, almost inside out.

To Serve

2 quantities of fresh pasta