Name: Tortellini alla Bolognese (Tortellini with Meat Stuffing)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 40 milliliters (2½ tablespoons) dry white wine; 4 large eggs; Pinch of coarse salt; 40 grams (½ cup) grated Parmigiano-Reggiano or Grana Padano; Coarse salt and freshly ground pepper; 1 large egg, beaten; 5 sprigs fresh sage; ½ teaspoon olive oil; 1 large egg yolk; 150 grams (⅓ pound) ground turkey; 150 grams (⅓ pound) ground pork shoulder; 150 grams (⅓ pound) ground veal; 400 grams (3½ cups) “00” or all-purpose flour, plus more as needed for bench flour; 100 grams (⅓ cup) unsalted butter; 75 grams (3 ounces) prosciutto, diced (½ cup); 1 sprig fresh rosemary; Semolina, for the sheet pan; 30 grams (2 tablespoons) unsalted butter; 70 grams (¾ cup) grated Parmigiano-Reggiano or Grana Padano; 1 sprig fresh thyme; 15 milliliters (1 tablespoon) olive oil; 150 grams (⅓ pound) mortadella, diced (1 cup); ⅛ teaspoon freshly grated nutmeg; 1 teaspoon fresh thyme leaves, chopped; Coarse salt and freshly ground black pepper

The classic Tortellini alla Bolognese from Emilia-Romagna are stuffed with a mixture of finely chopped mixed meats, as well as prosciutto di Parma, mortadella, Parmigiano-Reggiano, and freshly grated nutmeg. Traditionally, thumbnail-size tortellini are served in a meat broth (as