For the Meat Broth

• 1/2 hen
• 500 gr. / 1.1 lb. beef breast
• 1 carrot
• 1 celery stick
• 1 onion
• bones for broth
• salt as needed

For the filling

• 150 gr. / .33 lb. mortadella
• 75 gr. / .16 lb. pork fillet
• 110 gr. / .25 lb. prosciutto
• 75 gr. / 3/4 cup grated Parmigiano reggiano cheese
• 1 egg
• salt, pepper as needed
• a pinch of grated nutmeg

For the pasta

• 300 gr. / 1+2/3 cup flour
• 3 eggs

Prepare first the broth. Fill a high pot with cold water. Put in it all the meat, the vegetables and the salt.
As soon as the water starts to boil, some froth forms on top. Skim the broth with a spoon for 3-4 times, until the froth stops coming up. Boil very slowly for 3-4 hours, half covered.

Then prepare the filling.
Cook the pork fillet in a pan, with salt and pepper.
Mince all the meat (pork fillet, mortadella and prosciutto) and mix it in a bowl with parmigiano and the eggs.
Add salt and pepper as you like, then grate some nutmeg.
Combine everything very well with your hands for at least ten minutes.
Leave it rest in the fridge covered.

On a wooden board, prepare the dough.
Put the flour and make a hole in the middle. Break the eggs inside the hole.
With a fork stir the eggs and little by little take some flour from the side until it finishes and the eggs absorbe all of it.
Knead the dough with hands and work it for 10 minutes at least
to get a smooth dough. Leave it rest for about 20 minutes.

Roll it and make little squares of 3 cm of side.
Fill the square with a bit of meat filling,
close it in a triangular shape and then wrap it around your forefinger to close the two ends.
When the broth is ready, strain it in a large pot.
When the broth is boiling throw the tortellini and cook them for few minutes, until they float up to the top.
Serve hot and sprinkle with grated parmigiano reggiano.