🍲 Tortellini in Brodo
Tortellini in brodo are tiny hand-folded egg-pasta rings stuffed with pork, prosciutto and Parmesan, simmered and served in a clear meat broth. The filling is savoury and rich, the pasta thin and tender, and the broth light and fragrant. It is a festive Bolognese first course, often topped with a little extra Parmesan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g fresh egg pasta dough
- 100 g minced pork
- 50 g prosciutto, finely chopped
- 60 g grated Parmesan
- pinch of nutmeg
- 1.5 l clear meat broth
- salt and pepper
Method
- Cook the pork briefly in a dry pan, then blend with prosciutto, Parmesan, nutmeg and pepper into a smooth filling.
- Roll the pasta very thin and cut into 3–4 cm squares.
- Place a little filling on each square, fold into a triangle, seal and join the two corners around a fingertip.
- Simmer the tortellini in the broth for 3–4 minutes until tender.
- Serve in deep bowls with plenty of hot broth.
How to make it lighter
- Keep the portion to 12–15 tortellini and fill the bowl with broth.
- Chill the broth and lift off the set fat before using it.
- Prosciutto and Parmesan are salty, so skip extra salt and cheese at the table.
History
Tortellini are a speciality of Emilia-Romagna, with Bologna and Modena both claiming them; a popular legend links their shape to the navel of Venus. Served in capon or meat broth, they are the traditional Christmas first course in Bologna.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →