For the filling, gently fry the pork loin in the butter until just cooked and lightly browned. Turn off the heat and leave to cool in the pan. Combine the pork and its juices with the other ingredients in a food processor and mince until a smooth paste. Refrigerate if not using immediately.
For the tortellini, roll the pasta just under 1mm thick. Just do one sheet at a time, make sure there is no flour on it, and lay out flat on a clean table. Cut into 4.5cm squares, and dot a tiny (hazelnut-sized) piece of filling in the centre of each. Check that the pasta is wet enough to stick to itself when you seal the tortellini. If it isn’t, spray with a light mist of water from a plant mister. Cover loosely with clingfilm, to keep the pasta from drying as you work.
Take one square of pasta from under the film. Close it diagonally, to make a triangle, and gently squeeze the sides to seal and exclude any air. Fold the top of the triangle down, to make a trapezium (like a Stanley blade), with the top of the triangle just sticking out. Put a finger gently against the lump where the filling is (keep the folded triangle on the outside), and wrap the two longer corners around your finger so they meet. Press together to join, then remove your finger. Do this again, and again, and again until it’s time to roll out another sheet. Not for the impatient.
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