sea salt and freshly ground black pepper
1 x pasta dough
1 litre hot quality organic stock
extra virgin olive oil
optional: fresh flat-leaf parsley or celery leaves, to serve
100g leftover roast meat
40g mortadella
1 sprig of fresh rosemary, leaves picked
2 sprigs of fresh thyme, leaves picked
2 sprigs of fresh flat-leaf parsley, leaves picked
1 large free-range egg yolk
1 tablespoon fresh white breadcrumbs
25g Parmesan cheese, plus extra to serve
Tortellini in brodo is the classic Italian starter, but you can serve it with my simple butter and sage sauce instead of with stock if you want to make it into a main platform.


1.To make filling, cut the remaining megt roughly or slice it, then lightning is unfine chopped in a foud processor.
2.She puts mortadella and herb leaves loosely in chap and adds yolk and breaderumbs to the processor. Grate finely in Parmesan, shake, then add salt and pepper.
3.Cook the stock over medium heat in a large pan. Cook the tortellini in a large bowl of salted water to the surface and move them to the bag via a tiny spoon.
4.Take the lovely flavors out from the stock and then ladle them in your bowls for a further ninute.
5.Serve on the rim, if you like with a gourd of Parmesan, a sprinkler of oil and celery, or piglets.

Tortellini in brodo is the classic Italian starter, but you can serve it with my simple butter and sage sauce instead of with stock if you want to make it into main platform.

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