Tortellini in Brodo

Ingredients

For the pasta:

• 300 g (about 2 1⁄2 cups) all-purpose flour 3 eggs
• A pinch of salt

For the filling:

• 150g ground beef
• 150g ground pork
• 50g chopped prosciutto
• 100g grated Parmigiano Reggiano
• 1 egg
• Nutmeg to taste
• Salt and pepper to taste

For the broth:

• 1 litre meat broth (beef and/or
  chicken)
• Salt to taste
  

Instructions

1. Prepare the pasta. On a work surface, make a mound with the flour and create a well in the centre. Add the eggs and salt. Knead until you get a smooth, homogeneous dough. Wrap it in plastic wrap and
let it rest for 30 minutes.
2. Prepare the filling. In a bowl, combine the ground meats, prosciutto, Parmigiano, egg, nutmeg, salt, and pepper. Mix well until you have a uniform filling.
3. Divide the dough into portions and roll it out with a rolling pin or a pasta machine until you get a thin sheet.
4. Cut squares of about 5cm from the pasta sheet. Place a small teaspoon of filling in the centre of each square. Fold the square into a triangle, pressing firmly to seal. Wrap the triangle around your finger and close the ends to form a ring.
5. Bring the meat broth to a boil and season with salt. Cook the tortellini in the broth for about 3-5 minutes, until they float to the surface.

Serve the tortellini hot in bowls, with some broth.