Tortellini in Brodo

Instructions

Cook along with these step-by-step instructions

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Broth

Bring all ingredients to simmer in small saucepan. Reduce heat to medium-low, cover, and cook until flavors meld, about 15 minutes. Strain broth through fine-mesh strainer into bowl, pressing on solids with rubber spatula to extract as much liquid as possible; discard solids. (Broth can be refrigerated for up to 24 hours.) Return broth to now- empty saucepan, cover, and keep warm over low heat.

Tortellini

Process ground chicken, mortadella, prosciutto, Parmigiano, parsley, oil, nutmeg, and 1 tablespoon warm broth in food processor until smooth, 30 to 45 seconds, scraping down sides of bowl as needed. Transfer mixture to bowl, cover, and refrigerate until chilled, about 30 minutes.
Transfer dough to clean counter, divide into 3 pieces, and cover with plastic wrap. Flatten 1 piece of dough into 1⁄2-inch-thick disk. Using pasta machine with rollers set to widest position, feed dough through rollers twice. Bring tapered ends of dough toward middle and press to seal. Feed dough seam side first through rollers again. Repeat feeding dough tapered end first through rollers set at widest position, without folding, until dough is smooth and barely tacky. (If dough sticks to fingers or rollers, lightly dust with flour and roll again.)
Narrow rollers to next setting and feed dough through rollers twice. Continue to progressively narrow rollers, feeding dough through each setting twice, until dough is very thin and semi-transparent. (If dough becomes too long to manage, halve crosswise.) Transfer sheet of pasta to liberally floured sheet of parchment paper. Cover with second sheet of parchment, followed by damp kitchen towel, to keep pasta from drying out. Repeat rolling with remaining 2 pieces of dough, stacking pasta sheets between floured layers of parchment.
Liberally dust rimmed baking sheet with flour. Cut 1 pasta sheet into rounds on lightly floured counter using 21⁄2-inch- round cookie cutter (keep remaining sheets covered); discard scraps. Place 1⁄2 teaspoon filling in center of each round. Working with 1 pasta round at a time, lightly brush edges with water. Fold bottom edge of pasta over filling until flush with top edge to form half-moon shape. Press to seal edges flush to filling.
With folded edge of filled pasta facing you, pull corners together below filling until slightly overlapped to create tortellini with cupped outer edge and dimpled center. Press to seal overlapping edges and transfer to prepared sheet. Repeat cutting and filling remaining pasta (you should have about 60 tortellini). Let tortellini sit uncovered until dry to touch and slightly stiffened, about 30 minutes. (Tortellini can be wrapped with plastic and refrigerated for up to 4 hours or chilled in freezer until firm, then transferred to zipper-lock bag and frozen for up to 1 month. If frozen, do not thaw before cooking; increase simmering time to 3 to 4 minutes.)
Bring 4 quarts water to boil in large pot. Add tortellini and salt and simmer gently, stirring often, until edges of tortellini are al dente, 2 to 3 minute. Using slotted spoon, transfer tortellini to individual bowls. Spoon warm broth over top and serve.