Traditionally it’s filled with a slow-simmered tomato rich pork and veal ragu. Make the ragu and tomato sauce a day or two in advance. That way, all that is left to do on the day of eating is to make, roll and fill the pasta. Tortellini freshly packed usually have 7 weeks of shelf-life.
Although Tortelloni was created in 1570, the name tortellini did not come into general use until somewhere late in the 17th century. Tortellini is considered Bologna’s number one gastronomic tradition, according to the president of the San Nicola Association, Gianni degli Angeli The town of Castelfranco Emilia celebrates tortellini every year with a festival to honor the creator of the cuisine. Generally, tortellini is always made with an egg pasta, but what you fill it with varies from family to family. People pack it with ricotta, parmesan, prosciutto, or beef and sometimes it's a combination of meat and cheese. No matter what the filling, it’s traditionally served in a broth. Tortellini is not to be confused with tortelloni, where tortelloni tends to be bigger, less-likely to have a meat filling or served in a broth. To make tortellini you need to follow a recipe. You start by making the stuffing. Cut the pork into smallish cubes and mix with a finely minced battuto of the garlic and rosemary, a generous salt and pepper. Let the pork marinate for at least a couple of hours. Sauté the pork in butter over gentle heat. When the pork is cooked through, transfer it to a food processor, leaving the butter and bits of garlic and rosemary behind. A food processor is a lugary that most people either can't afford or don't have, but you can use a blender in place of it with ¼ of the ingredients at a time because if you overload it, the texture on the top will be different on the bottom. Now add the mortadella and prosciutto to the food processor or blender and process until you have a finely minced and fairly homogenous mixture. Add egg, grated cheese and nutmeg, then let it process until you have a very fine paste. The mixture should be quite dense and almost complete dry. If it is either a bit loose or a bit wet, add more cheese (or, if no one is looking, some breadcrumbs, but not too much). Taste for seasoning; the mixture