Total Calories: 284
1 Melt 2 tablespoons of the butter in a small skillet over medium heat. Add the pork and cook, stirring occasionally, until cooked through, about 20 minutes. Let cool.
2 In a food processor or meat grinder, grind the pork, prosciutto, and mortadella until very fine. Transfer the meats to a bowl. Stir in 1 cup of the Parmigiano-Reggiano, egg, and nutmeg.
3 Line 2 or 3 large baking sheets with lint-free towels. Dust the towels with flour.
4 Prepare the pasta. Working with one piece at a time, keep the remainder covered.
5 Cut the pasta into 2-inch squares. Place about 1/2 teaspoon of the filling on each square. Fold the dough over the filling to form a triangle. Press the edges together firmly to seal. Work quickly so that the dough does not dry out.
6 Bring the two opposite points of the triangle together to form a circle. Pinch the ends to seal. Place the formed tortellino on a baking sheet while you prepare the remaining dough and filling in the same way.
7 Refrigerate the tortellini up to several hours or overnight, turning the pieces occasionally. (For longer storage, freeze them on the baking sheet 1 hour or until firm, then transfer them to heavy-duty plastic bags and store in the freezer up to one month. Do not thaw before cooking.)
8 To make the sauce, melt the remaining 2 tablespoons of the butter with the cream and a pinch of salt in a skillet large enough to hold all of the pasta. Bring to a simmer and cook 1 minute or until lightly thickened.
9 Bring at least 4 quarts of water to a boil in a large pot. Add the tortellini and salt to taste. Stir occasionally until the water returns to a boil. Reduce the heat so that the water is boiling gently. Cook 3 minutes or until slightly underdone. Drain well.
10 Pour the tortellini into the skillet with the cream and stir gently. Add the remaining 1/2 cup of Parmigiano-Reggiano and stir again. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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