Tortellini in Brodo

Instructions

1. Prepare the pasta dough
   Place the flour on a clean work surface and make a well in the center. Crack the 3 eggs into the well and add a pinch of salt. Using a fork, gradually incorporate the flour into the eggs until a dough starts to form. Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.
2. Make the filling
   Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the ground pork and cook until no longer pink, about 5-7 minutes. Transfer to a bowl and let cool. Once cooled, mix in the chopped prosciutto, grated Parmigiano-Reggiano, 1 egg, nutmeg, and parsley. Season with salt and pepper to taste.
3. Form the tortellini
   Divide the dough into 4 pieces. Working with one piece at a time (keep the others covered), roll it out on a lightly floured surface until very thin, about 1-2mm thickness. Cut the dough into 2-inch squares. Place a small amount (about 1/2 teaspoon) of filling in the center of each square. Fold the square diagonally to form a triangle, pressing the edges to seal. Wrap the triangle around your finger, connecting the two corners at the base to form the classic tortellini shape. Place on a floured baking sheet.
4. Prepare the broth
   In a large pot, bring the chicken broth to a gentle simmer. Season with salt if needed. The broth should be clear and aromatic.
5. Cook the tortellini
   Gently drop the tortellini into the simmering broth. Cook for about 3-4 minutes, or until they float to the surface and are tender but still firm (al dente). Be careful not to overcook them as they can become mushy.
6. Serve the dish
   Using a slotted spoon, divide the tortellini among warm serving bowls. Ladle the hot broth over the tortellini. If desired, sprinkle with a little extra grated Parmigiano-Reggiano and serve immediately.