Thinly slice the pork loin and the turkey breast in thin slices. Melt the butter in a large saucepan, add all the meat and let brown over a very low heat for about 10 mins, stirring thoroughly.
Grind the meat finely with the prosciutto and the mortadella. Put the mixture in a bowl, add the Parmigiano, eggs, a pinch of nutmeg, salt and pepper to taste. Let cool and keep well covered in a cool place for a few hours before using.
The most suitable sauce for tortellini is beef ragł bolognese. |
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