Tortellini dough (four portions):
300 gr. of wheat flour
1/2 tsp. of salt
3 eggs
2 tbsp. olive oil (optional)
For the pasta

First we put the flour on the work surface by making a hole in the center, add the eggs beaten with the oil and pour them into the center of the crown.
With the help of a fork we mix the ingredients little by little until they are integrated and then with the help of our hands we will knead for a few minutes. We do this until we reach an elastic and flexible dough.
Remember to sprinkle a little flour on the surface if necessary, as well as a pinch of cold water if it has a hard consistency.
Once we get the right result, let the dough rest for about 15 minutes in the bowl covered with a cloth, about 3 hours maximum.

After the dough has rested, roll out the dough on a large floured table with a good rolling pin (preferably wooden).
Then we cut the dough into 200g portions. and roll out with a rolling pin, but always dusting the surface with flour to facilitate the process.
Let’s remember to spread it well until it reaches the desired thickness, or rather as thin as possible.
Let the dough rest, covering it with flour and a cloth, for half an hour. It is important to dry the pasta a little so that the pasta can be cut better.
If we use the pasta machine we pass a 50g piece. from the roller in the thickest position. We do this a second time, reducing the thickness with each step until we reach the desired thickness.
Tortellini sauce
400 gr. minced meat (preferably beef)
50cc. Of olive oil
1 can of natural peeled tomatoes
1 onion
1 sprig of celery
2 carrots
200cc. of red wine
Meat broth
Salt and pepper to taste
Oregano to taste
Thyme to taste
1 bay leaf
Let’s start by chopping the vegetables, the very finely chopped onion, the celery and the peeled carrots.
Then we brown the vegetables in olive oil in a rather cool pan.
When the onion becomes transparent, add the minced meat until the ingredients are golden.
Then we pour in the red wine and mix everything with a wooden spoon, letting it evaporate for a few minutes.
Next step, we add the broth, the peeled tomato and its juice, season with salt and pepper, add some aromatic herbs, also the bay leaf and let it cook until it boils.
From there we leave to cook for 50-60 minutes, covered and stirring occasionally.
meat filling
100 gr. minced meat
100 gr. serrano ham
100 gr. of Mortadella
1 egg
Salt to taste
100 gr. Grated Parmesan cheese)

How to make Tortellini

Place the finely chopped filling ingredients in a bowl and add, if necessary, a pinch of breadcrumbs. We knead, form small meatballs and place them in a container, set aside.
Now it’s time to cut the rolled out dough, with an approximate thickness of about 6-8 cm each.
Then we place the filling in the center of these lids and form a triangle, seal the edges well, moistening them with water and pressing with our fingers.

Assembling the Tortellini
Cooking and plating time
While assembling our Tortellini, bring a pan with enough water and a little salt to the highest heat.
When the water is ready, add the pasta and the cooking time will depend on the type of filling and the flour used. But generally cooking will take about 8 minutes.
When it is at the right point, drain it well and serve these delicious tortellini with the tasty Bolognese sauce and a generous sprinkling of stuffed parmesan.
Enjoy this traditional Italian pasta!