Tortellini alla Bolognese

Name: Tortellini alla Bolognese
Yield: 4-6 servings
Cuisine: Italian
Ingredients: 8 ounces mildly spicy sausage, without fennel seeds, skinned; 1 cup freshly grated parmigiano; 8 ounces ground turkey, chicken, or capon breast; 8 ounces ground turkey, chicken, or capon breast; ¼ pound boiled calves brains (optional); 4 ounces boiled ham; 8 ounces turkey or capon breast; 8 ounces turkey or capon breast; ¼ teaspoon nutmeg; Salt and pepper to taste; Salt and pepper to taste; ¾ cup freshly grated parmigiano; 1¼ cups freshly grated parmigiano; 2 eggs, beaten; 4 ounces prosciutto; 2 ounces mortadella; Nutmeg to taste; 2 tablespoons sweet butter; Salt to taste; Freshly ground pepper to taste; ½ pound spinach, cooked, squeezed dry and minced; 2-3 eggs; 3-4 eggs or 3 cups unbleached flour; 3-4 eggs or 3 cups unbleached flour; 4 ounces turkey breast; 2 ounces beef marrow; 2 ounces (½ stick) sweet butter; 4 ounces loin of pork; 3½ cups unbleached flour; 8 ounces mildly spicy sausage, without fennel seeds, skinned

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This recipe includes the classic ingredients for tortellini as they are made in Bologna. Other versions of tortellini follow.

Ingredients

Sfoglia

3½ cups unbleached flour
3-4 eggs or 3 cups unbleac

Europe
Italy
Bologna
Emilia-Romagna
Mediterranean
Pasta

Method

Version 1

Melt the butter in a pan and sauté the pork, turkey, and marrow for 8-10 minutes. Mince well, perhaps with a meat grinder, and then mince the meats again along with the prosciutto and mortadella. Put the ground meats in a mixing bowl and add the parmigiano, eggs, salt, pepper, and nutmeg. Combine the ingredients thoroughly to make a uniform