This is one of Emilia-Romagna’s typical dishes. It’s not the classic version (with pork loin, one egg, butter and sometimes white wine), but a variation taken from the area between Modena and Reggio Emilia. The rezdore of Emilia used to do the sfoglia by hand, but now they use a food processor.

Ingredients:

• 300 g beef brisket
• 150 g beef shank bones
• 300 g free-range chicken thighs and drumsticks, skin on
• ½ an onion
• 1 stick of celery
• 1 carrot

Pasta Dough:

• 200 g tipo 00 flour, plus extra for dusting
• 2 large free-range eggs

Filling:

• olive oil
• 75 g lean minced beef
• 75 g higher-welfare prosciutto di Parma
• 50 g higher-welfare mortadella di Bologna
• 1 pinch of ground nutmeg
• 50 g Parmesan cheese, plus extra to serve

Method:

• First, make a stock. Put the beef brisket, bones, chicken, unpeeled onion and celery in a large stockpot. Halve the carrot lengthways, and add to the pan with a pinch of sea salt.
• Pour over 2 liter of cold water, or enough to cover. Bring to the boil, then cover and simmer for 4 hours, skimming occasionally.
• Meanwhile, prepare the pasta dough. Blend the ingredients in a food processor (or combine by hand) until they come together and you have a soft but firm dough. * Lightly dust with flour, wrap in clingfilm and leave to rest for 30 minutes.
• For the filling, heat a little oil in a saucepan, season the mince and fry until cooked through. Drain any water and leave to cool.
• Transfer to a food processor with the prosciutto, mortadella and nutmeg. Finely grate in the Parmesan, then blitz (or finely chop together by hand) until you have a very fine mixture.
• You’ll need to make the pasta in stages so it doesn’t dry out. Divide the dough into 8 pieces. Use a pasta machine (or a floured rolling pin) to roll out 1 piece (covering the rest with clingfilm or a tea towel ) into a long, flat, very thin 6cm-wide strip. Slice into 3cm squares.
• To make the tortellini, lightly dust a tray with flour. Place a ¼ of a teaspoon of filling in the middle of a square of pasta.
• Fold the pasta over into a triangle, and press at the edges to seal. Wind the folded edge around the tip of your middle finger and press the ends to form a ring.
• Continue until you have used all the rolled-out dough, then roll the next piece and keep going until it’s all used up. You can make meatballs or ragù with any leftover filling.
• To serve, strain the stock and discard the meat and vegetables. Taste and adjust the salt, if it’s necessary.
• Bring to the boil, add the tortellini and cook for about 3 minutes, or till they rise to the surface.
• Ladle into bowls and serve with extra Parmesan.