Ingredients
100g/4oz lean pork meat
100g/4oz chicken or turkey breast
100g/4oz beef or ox marrow extracted from the bone (optional)
100g/4oz butter
75g/3oz Parma ham
100g/3½oz mortadella
3 tbsp chopped parsley
225g/8oz freshly grated parmesan cheese
¾tsp ground nutmeg
3 eggs, lightly beaten
salt
freshly ground black pepper
1½lb/750g fresh pasta dough
9 sage leaves
Method
1. To make the filling: roughly chop the pork, chicken or turkey, and the marrow. Heat 25g/1oz of the butter and fry the meats until brown. Put the meats in a food processor with the Parma ham, mortadella and the parsley and blend to a smooth paste.
2. Fold 150g/5oz of the parmesan cheese into the paste. Stir in the nutmeg, eggs, salt and plenty of black pepper. Mix well, cover and leave the filling to stand for 1-2 hours.
3. To make the tortellini: roll out the pasta dough on a lightly floured surface to 3mm/1/8in thickness. Using a knife cut out squares 7cm/3in in size.
4. Place a teaspoonful of filling in the centre of each square, fold one corner over to make a triangle, and press the edges lightly together. Gently bring the corners of the triangles together to make circular shapes. Lay the tortellini on a clean tea towel.
5. Cook the pasta for 4-5 minutes. Meanwhile, melt the remaining butter, and add the sage leaves. Drain the pasta and mix with the butter and sage. Sprinkle with the remaining parmesan cheese.
