Ingredients

Method

Begin by preparing the broth. Place the chicken bones, carrot, onion, celery, bay leaves, peppercorns, and water in a large pot.

Bring to a boil, then reduce heat to a simmer. Simmer uncovered for about 2 hours, occasionally skimming off any foam that rises to the surface.

Strain the broth through a fine mesh sieve into a clean pot. Season with salt to taste and keep warm.

Next, make the pasta dough for the tortellini. Combine the flour, eggs, olive oil, and a pinch of salt in a mixing bowl. Knead the mixture on a lightly floured surface until the dough becomes smooth and elastic, about 10 minutes. Cover the dough and let it rest for 30 minutes.

In the meantime, prepare the filling. In a bowl, mix together ricotta cheese, Parmesan cheese, ground pork, ground beef, nutmeg, and pepper.

Roll out the pasta dough into a thin sheet. Cut into 2-inch squares. Place a small spoonful of filling in the center of each square.

Form the tortellini by folding the squares in half to create triangles, pressing out any air around the filling. Fold the pointed edges of the triangle around your finger, and press to seal.

Bring the broth to a gentle simmer. Drop the tortellini into the simmering broth and cook for about 4 to 5 minutes, or until they float to the surface and are cooked through.

Serve the tortellini in brodo hot, sprinkled with additional grated Parmesan if desired.