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If anyone of you have 2 hours to spare you cannot miss doing these fresh home made tortellini… then just serve them in broth and rest assured that this dish will warm your heart in cold days like today!

Home-made tortellini in broth

Tortellini

So what you need for around 100 tortellini is:

• 400gr flour ’00′
• 4 eggs
• salt

Then, for the filling:

• 200gr prosciutto crudo or speck
• 150gr asiago cheese
• milk
• salt
• ground nutmeg

Start by preparing the dough for the tortellini. Mix together the flour, eggs and salt in the food processor until the dough is formed. Work out the dough with your palms for about 15 minutes then leave to stand in the refrigerator for half an hour. In the meantime prepare the filling. Chop finely the prosciutto crudo and asiago cheese, add some milk so that the mixture becomes sticky. Season with salt and nutmeg.

Roll the dough with the rolling pin until its smooth and thin. Cut into 5 cm squares and place some mixture in the center of the squares. Dab the edges with some water and close to form a triangle then wind the folded edge around your index finger and press to form a ring. Curl the top point slightly back. Lay on a flour dusted tray and keep cool until use or else you can freeze them.

Broth

Now for the broth you need:

• 500gr beef for broth
• 2 carrots
• 1 onion
• 2 stalks celery
• 3ltrs water
• sea salt

Pour the water in a pan add the carrots whole and peeled, the onion halved and the celery stalks whole. Add the piece of meat bring to boil and add the salt. Leave to simmer for 3 hours. When the broth is ready remove the froth which surfaces so that the broth is clear. Remove the meat and vegetables which you can preserve and eat the next day.

Add the tortellini and cook for 5 minutes or so. Always taste them when the come up to the surface of the broth since this indicates that they are nearly cooked. Serve broth with some parmesan and enjoy the warmth!

Tags: asiago, broth, filled pasta, home made pasta, prosciutto crudo, tortellini