Tortellini

Directions

1. 1
   Filling: Heat clarified butter in a pan and brown pork, veal, and poultry gently.
2. 2
   Add the ham, mortadella, brains and season with salt, pepper and nutmeg.
3. 3
   Place mixture through a fine mincer - combine with 2 eggs and grated cheese.
4. 4
   It should be a very fine and smooth mixture.
5. 5
   Pasta: Place sifted flour into a bowl and season with salt and pepper.
6. 6
   Make a well in the center and add 5 eggs - work dough with the hands for 5 minutes until spongy.
7. 7
   Allow dough to stand 30 minutes.
8. 8
   Roll out thinly.
9. 9
   (The cooking time depends upon how thinly you are able to roll the pasta.)
10. 10
    Cut small rounds of pasta 1 1/2 inches in diameter.
11. 11
    Place teaspoonful of filling in the center.
12. 12
    Fold in half to form a half-circle - bring the two points of the half-circle together curling the tortellini around the finger to form a little 'ring' pinching edges together.
13. 13
    You should have about 3 dozen tortellini.
14. 14
    Arrange tortellini in lightly floured dish, cover with a cloth and leave until the next day, refrigerated.
15. 15
    Bring chicken stock to a boil.
16. 16
    Toss tortellini in the boiling stock and allow to cook 8 minutes.
17. 17
    After 8 minutes, just test one of them and continue cooking if it does not melt in your mouth.
18. 18
    Place the cream into the frying pan - bring to the boil and season with salt and pepper.
19. 19
    With a slotted spoon place tortellini into the cream and coat in cream.
20. 20
    Place tortellini onto a heated serving dish and grate Parmesan cheese over them.