50 gm butter, coarsely chopped
200 gm minced pork
150 gm mortadella, finely chopped
150 gm thinly sliced prosciutto, finely chopped
100 gm finely grated Parmigiano-Reggiano, plus extra to serve
1 egg
Pinch of finely grated nutmeg
Pasta dough
300 gm (2 cups) “00” or plain flour
3 eggs

1 Heat 20gm butter in a frying pan over medium heat, add minced pork, stir occasionally until cooked through (3-5 minutes), season to taste and set aside to cool.
2 Process mortadella, prosciutto and cooked pork in a food processor until finely chopped, add parmesan, egg and nutmeg, season to taste and refrigerate until required.
3 For pasta dough, process flour, eggs and a pinch of salt in a food processor until combined, turn onto a work surface and knead until smooth (5-7 minutes). Wrap in plastic wrap and set aside to rest (30 minutes).
4 Divide dough in two, then, working with one piece at a time, feed dough through pasta machine, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch until pasta is 3mm thick. Cut 6.5cm-diameter circles from pasta with a cutter, fill with a teaspoon of pork mixture, brush edges with water, fold to form a semi-circle and enclose filling. Brush one pointed end with water, bring edges together to form a tortellino, pressing to seal. Set aside on a tray dusted with semolina. Repeat with remaining dough and filling.
5 Cook tortellini in batches in a large saucepan of simmering salted water until cooked through (1-2 minutes). Transfer to a large bowl with a slotted spoon, add remaining butter, toss to combine and serve scattered with extra Parmigiano-Reggiano.

This recipe is from the May 2011 issue of Australian Gourmet Traveller.