Tortellini di Natale (Christmas Tortellini)

Ingredients:

For the Pasta Dough and Soup:
200g plain flour
2 large eggs, beaten
1 tbsp oil
2l beef stock
salt and freshly-ground black pepper, to taste
freshly-grated Parmesan cheese, to serve

For the Filling:
2 tbsp butter
250g minced chicken or turkey
1 tsp fresh rosemary, chopped
1 tsp fresh sage, chopped
freshly-grated nutmeg, to taste
250ml chicken stock
4 tbsp freshly-grated Parmesan cheese
90g mortadella sausage, very finely chopped
1 small egg

Method:

Begin by preparing the filling. Melt the butter in a medium skillet, then add the minced chicken or turkey and chopped herbs. Season with salt, black pepper and a little nutmeg then cook gently for about 5 minutes, stirring frequently to break-up any lumps of meat with your spatula or spoon.

When the meat is on longer pink, add the stock and mix thoroughly to combine. Bring to a simmer and cook gently, uncovered, for about 16 minutes, or until the meat is cooked through and the mixture is almost dry.

Turn the meat mixture into a bowl and set aside to cool before stirring in the Parmesan cheese, mortadella and the eggs.

Now form the pasta dough. Sift together the flour and a pinch o salt onto a clean work surface. From a well in the centre then add the eggs and oil. Gradually mix the eggs into the flour with your fingers until completely combined. Continue kneading the pasta dough until smooth then wrap in clingfilm (plastic wrap) and set aside to rest and firm in the refrigerator for 30 minutes.

Remove the pasta dough from the refrigerator. Unwrap and then use a pasta machine to roll out 1/4 of the pasta into two 45cm lengths. Using a 5cm diameter fluted cutter cut out 8 to 10 rounds from one of the pasta strips.

Use a spoon to place a mound of the filling mixture in the centre of each pasta disc. Brush around the edges with water then fold the round in half so that the filling is in the centre then press to seal. Now wrap each tortellini half-moon around your index finger then pinch the bottom corners together to seal.

Arrange the tortellini in a single layer on a floured dishcloth. Dust lightly all over with flour and set aside to dry. Repeat the process with the remaining dough so that you have about 70 tortellini in all (if there is any left-over filling re-roll the pasta dough scraps to make more tortellini).

Pour the beef stock into a large pan and bring to a boil. Gently drop in the tortellini and bring back to a boil. Continue boiling for 5 minutes then taste the stock and adjust the seasonings to taste.

When done, gently pour the tortellini and the stock into a large, warmed, soup tureen. Sprinkle with some freshly-grated Parmesan cheese and serve immediately, accompanied by a bowl of grated Parmesan.