MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Samson's Tortellini In Brodo
Categories: Pasta, Poultry, Cheese, Pork, Wine
Yield: 14 Servings

MMMMM---------------------------BROTH--------------------------------
5 lb Chicken bones
3 lb Beef neck bones
4 qt Cold water
3 Quartered onions
5 Celery ribs; in 1" pieces
3 Carrots; in 1" pieces
1 bn Parsley stems
2 Parmigiano Reggiano rinds
Salt

MMMMM---------------------------PASTA--------------------------------
4 c (500 g) unbleached A-P flour
pn Salt
5 lg Eggs
Water

MMMMM--------------------------FILLING-------------------------------
6 oz Pork loin; in 1" cubes
6 oz Chicken; in 1" cubes
2 tb Butter
1/4 c Dry white wine
4 oz Chopped prosciutto
2 oz Chopped mortadella
6 oz Grated Parmigiano Reggiano
2 Egg yolks
1 tb Ricotta
Salt, pepper, grated nutmeg

MAKE THE BROTH: In a large stock pot, cover the bones
with the cold water. Bring to a boil, then reduce the
heat to a simmer, skimming any scum from the surface of
the broth. Add the onions, celery, carrots, parsley
stems and Parmigiano rinds and gently simmer, loosely
covered, for 2 hours (while the broth is simmering,
prepare the pasta and filling). Strain, discarding the
solids and any fat that has risen to the top. Season the
broth with 1 teaspoon salt, or to taste. Cool, then
refrigerate until ready to prepare the final dish.

MAKE THE PASTA: In a very large bowl, whisk together the
flour and salt. Make a well in the center of the flour
and add the eggs. Working with your hands, slowly
incorporate the flour with the eggs to form a dough. If
the mixture feels a little dry, add water, a tablespoon
at a time, just until the flour is evenly incorporated.
The dough will be very firm (it will relax and soften as
it rests in the refrigerator). Knead the dough a minute
or two to smooth out some of the roughness, then cover
tightly in plastic. Refrigerate the dough at least 1 to
2 hours, up to 1 day.

MAKE THE FILLING In a large saut|- pan, brown the pork
and chicken with the butter over medium heat until
cooked through. Add the white wine, scraping any
flavoring from the bottom of the pan, then remove from
heat and set aside to cool. Place the cooled meat in a
food processor with the prosciutto, mortadella,
Parmigiano Reggiano, egg yolks and ricotta. Season with
1/4 teaspoon salt, 1/8 teaspoon pepper and a pinch of
nutmeg, or to taste. Pulse the mixture until the meat is
ground and the filling ingredients are fully combined.

TORTELLINI IN BRODO:
Prepared pasta
Prepared filling
Prepared broth
Grated Parmigiano Reggiano, for serving

PREPARE THE TORTELLINI: Roll the pasta out as thinly as
possible. Cut the pasta into roughly 1-inch squares.
Place a small ball (about 1/4 teaspoon) of filling on
the pasta, then fold the pasta over to form a triangle,
sealing the edges (if the edges won't stick, wet them
with a little water). Bring the outer ends of the
triangle together to form the tortellini shape, pressing
the ends together to seal. Repeat with the remaining
pasta and filling. (This can easily make 400 or more
tortellini depending on the size of the shaped pasta.)

Bring the broth to a boil. Add the pasta (this will need
to be done in batches), and cook until the pasta is just
tender, about 3 minutes.

Serve 25 to 30 tortellini in broth for each guest,
sprinkling over a little more grated Parmigiano Reggiano
before serving.

Serves 12 to 16

RECIPE FROM: http://recipes.latimes.com

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