Tortellini en Brodo

• 4 ounces boneless pork shoulder, chilled
• 2 ounces boneless skinless chicken breast
• 1 ounce prosciutto, chilled
• 1 ounce mortadella, chilled
• 1 tablespoon unsalted butter
• 1/4 cup finely grated parmigiano-reggiano cheese
• Pinch of freshly grated nutmeg
• Coarse salt and freshly ground pepper
• Fresh Pasta Dough (page 365), rolled as directed on page 370
• All-purpose and semolina flour, for forming
• 3 quarts Basic Chicken Stock (page 41) or Basic Brown Stock (page 50)

1. Grind meats Grind the pork and chicken through the fine disk of a meat grinder into a bowl.
2. Grind the prosciutto and mortadella into a separate bowl.
3. Cook filling Melt the butter in a medium skillet over medium-high heat.
4. Add the pork and chicken and cook, breaking up the meat with the back of a wooden spoon, until beginning to brown, about 5 minutes.
5. Add prosciutto and mortadella and cook, stirring occasionally, until pork and chicken are no longer pink, about 5 minutes.
6. Cover and reduce heat to low, then cook 10 minutes longer to allow the flavors to meld.
7. Let cool completely, then stir in Parmigiano-Reggiano and nutmeg and season with salt and pepper.
8. Fill and shape pasta Follow directions on page 370 to form tortellini.
9. Reduce stock Bring stock to a boil in a medium saucepan, and cook until reduced by half, about 15 minutes.
10. Divide evenly among serving bowls.
11. Meanwhile, boil tortellini Bring a large pot of water to a boil, then add a generous amount of salt.
12. Working in batches, boil until tortellini float to the top, 3 to 5 minutes.
13. Remove with a slotted spoon, shaking off excess water.
14. Serve Transfer tortellini to bowls of hot stock.
15. Garnish with pepper, and serve.
16. If you dont have a standing mixer with a meat grinder attachment, buy ground pork and chicken, and very finely chop the prosciutto and mortadella by hand.

pork shoulder, chicken breast, mortadella, unsalted butter, cheese, nutmeg, salt, fresh pasta dough, allpurpose, chicken

Taken from www.epicurious.com/recipes/food/views/tortellini-en-brodo-393936 (may not work)