Traditional tortellini filled with pork loin, mortadella, prosciutto, Parmigiano Reggiano, egg yolk and nutmeg served in a chicken and beef brodo. Cozy, comforting and perfect for cold weather!

Tiny tortellini pasta filled with prosciutto, mortadella, ricotta and Parmigiano and tossed in a Parmigiano cream sauce.

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1/4 lb. mortadella with pistachios 1 cup whole milk ricotta 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 8 oz. fresh robiola cheese 1/4 cup heavy cream 1 tbsp. chives, chopped Tip: If you have leftover tortellini, it can be frozen for 1-2 months in the freezer. Directions: Mix the flours and form a well. Add the eg

Difficulty Level: Easy Total Time: 2 hours Serving Size: 4-6 servings Ingredients: 1 lb. meat or cheese-filled tortellini 8 cups water 1 garlic bulb, halved 1 yellow onion, halved 1 lb. Parmigiano Reggiano rinds 2 carrots, chopped 5 sprigs fresh thyme 2 sprigs fresh Rosemary 1 bay leaf Salt to taste Directions: Parmigiano Brodo: In a large stock pot, add the garlic, onion, Parmigiano rinds, carrot, thyme, rosemary, bay leaf and 8 cups of water. Bring to a boil and simmer over