Tortellini di Valeggio (Veneto)

Ingredience

Filling Ingredients (Makes ~ 250-300)

• 300 g (10½ oz) beef stew meat

• 300 g (10½ oz) pork shoulder

• 300 g (10½ oz) boneless chicken thigh

• 150 g (5 oz) prosciutto crudo

• 75-90 g (2½2-3 oz) stale breadI cubed

• 1½ small onions, finely chopped

• 3 sprigs rosemary (leaves only)

• 3 whole cloves garlic

• Freshly grated nutmeg to taste

• 3 egg yolks + 1 whole egg

• 150-240 ml (⅔-1 cup) Bardolino red wine (or another dry red)

• 60-90 g (2-3 oz) Grana Padano, grated

• Extra virgin olive oil, as needed + salt and pepper

Fresh Pasta Dough (250-300 tortellini): • 800 g (6⅓ cups) 00 flour

• 200 g (1⅔ cups) semola rimacinata (re-milled semolina)

• 300 g (about 6 large) whole eggs

• 230 g (about 12-13) egg yolks

• 25 g (1½ tbsp) water • 25 g (1½ tbsp) olive oil

Pokyny

1. Heat olive oil in a heavy pan. Brown all meats over high heat until just golden — don't overcook.say

2. Add onion and rosemary. Stir, then deglaze with red wine. Let it reduce; cook until meat is just done. Cool slightly.

3. In a food processor, blend bread, cloves, nutmeg, salt, and pepper.

4. Add meats, prosciutto, yolks, and egg. Blend until smooth but textured. Mix in Grana Padano and olive oil. Chill.for 1 hour.

5. For the dough: mix flours, eggs, yolks, water, and oil. Knead until smooth. Rest covered (or vacuum-sealed)

6. Roll dough into thin sheets (pasta machine, finest setting). Cut into 3×3 cm (1¼") squares.

7. Place a hazelnut-sized ball of filling in the center. Fold into a triangle, seal edges, wrap around your finger, and pinch.

8. Serve in hot broth (in brodo) or simply with butter and sage.