Tortellini in Brodo
Fresh, hand-shaped tortellini warmed in a clear, aromatic chicken broth—comforting and refined, with silky filled pasta lending richness to a clean, savory soup.
2 lb whole chicken carcass
12 cup cold water
1 carrot, coarsely chopped
1 onion, quartered
2 stalk celery stalk, coarsely chopped
2 clove garlic clove, crushed
1 sprig fresh parsley
1 bay leaf
10 black peppercorns
2 tsp kosher salt
3 ½ cup all-purpose flour
4 large eggs, room temperature
1 tbsp extra-virgin olive oil
4 oz prosciutto, finely chopped
3 oz mortadella, finely chopped
½ cup ricotta, well-drained
1 cup grated Parmigiano-Reggiano, finely grated
1 egg yolk
Pinch ground nutmeg
¼ tsp freshly ground black pepper
½ tsp fine sea salt
2 tbsp cold water for dough, if needed
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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