Ingredients for 6 servings:
- for dough
300gr white flour
3 whole eggs

- for stuffing
100gr pork flank
50gr turkey breast (or chicken or capon)
100gr Parma row ham
100gr Bologna mortadella
2 eggs
butter
Nutmeg
Salt
150gr grated parmesan cheese
1,5 broth

Preparation:
Chop flank and breast, brown with butter for 10 minutes. Process with meat grinder together with ham and mortadella.

Pour mixture in a medium-mixing bowl; combine with eggs, 100gr grated cheese, little nutmeg, salt and stir well till uniform.

Combine flour with eggs and knead an elastic and smooth dough. Roll a thin sheet and cut 3cm side squares

Spoon prepared meats onto half of each square to within 1 cm of edges. Fold dough in half over filling making a triangle.

Seal edges by pressing with fingertips, seal two tips one over the other.

When broth boils pour gently tortellini.
Serve with remaining grated parmesan when cooked.