Tortellini a la Giovanna Corelli

Servings 10 persons



  • 400 g flour type 00
  • 4 pieces eggs fresh


  • 100 g pork tenderloin
  • 50 g chicken breast
  • 100 g mortadella
  • 100 g Parma ham
  • 150 g grated parmesan cheese
  • 2 pieces eggs
  • butter
  • nutmeg


  • 2 liters beef stock
  • 0.5 liter chicken stock



  • Mix the flour with the eggs and knead to a smooth dough. Then set it aside for a few hours. You can also vacuum it, then you can use it faster.


  • Cut the pork and chicken breast into cubes and fry them in the butter. Then let it cool for a few minutes.
  • Place the mortadella and Parma ham in the food processor and blend to small pieces. Add nutmeg, salt and pepper.
  • When the meat has cooled down, add half of the parmesan cheese and eggs to the meats. Turn until everything is well mixed.
  • Then add the rest of the cheese and eggs and blend into a puree. Then transfer to a piping bag and let it cool for a few hours.


  • Roll out the pasta dough into sheets of 1 mm thickness. Because the paste must not dry out before it has to be glued together, it is best to go through the entire filling and sealing process one sheet at a time.
  • Cut square pieces of 3 x 3 cm and pipe a little bit of filling in the middle. Fold triangles and bring the points together. Press them between your thumb and index finger.
  • Place a pan with some of the stock and bring to the boil. Add the tortellini and cook for 4 to 5 minutes. Let them sit for 4 to 5 minutes after cooking. Place the tortellini in a deep plate or bowl.
  • Boil the rest of the stock and pour over the tortellini. Serve with some chopped parsley if desired.
Source: Igles Corelli
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