Turkey Tortellini



Serves 6 people

For the broth

1 pound turkey scraps

Leftover turkey bones

1 onion, coarsely chopped

1 carrot, coarsely chopped

1 celery rib, coarsely chopped

10 to 12 quarts cold water


For the filling

4 tablespoon unsalted butter

1 pound leftover turkey, very finely chopped

6 ounce prosciutto, finely diced

6 ounce mortadella, finely diced

1 large egg, beaten

2 Cups Parmigiano-Reggiano, freshly grated

1/4 teaspoon nutmeg, freshly grated

Salt and Freshly Ground Pepper

1 ¼ pound Basic Pasta Dough

Flour for dusting

Freshly grated Parmigiano-Reggiano, to serve


For the broth

Combine the turkey, bones, onion, carrot, and celery in a large stockpot, add enough water to cover, and very slowly bring almost to a boil. Reduce the heat to a simmer and simmer gently for 4 hours, skimming off the foam and fat that rises to the surface.


For the filling

In a small dutch oven or a large heavy bottomed skillet, heat the butter over medium-high heat until it foams and subsides. Add the turkey and cook, stirring occasionally, until browned but still juicy, about 5 minutes. Add the prosciutto and mortadella, lower the heat to medium, and cook, stirring occasionally, for 20 minutes longer. Remove from heat and allow to cool.


Strain the broth through a sieve, then strain through a cheesecloth-lined sieve into a large saucepan, and allow to cool.


The broth can be made ahead and refrigerated for up to 3 days.


Add the egg and parmigiano to the filling mixture and mix well. Season with the nutmeg and salt and pepper to taste. Cover and refrigerate until ready to use.


For the tortellini

Divide the pasta dough into 4 portions. Roll out each one through the thinnest setting on a pasta machine, and lay the sheets on a lightly floured surface. Working with 1 sheet at a time, cut into 2-inch squares. Place 1 teaspoon of the tortellini filling in the center of the square, fold two opposite corners together to form a triangle, and press the edges together firmly to seal. Bring the two bottom points of the triangle together, overlapping them slightly, and press to seal. Transfer the tortellini to a baking sheet dusted with flour and cover with a damp towel.


In a large pot, bring the brodo to a boil, and season with salt and pepper. Drop the tortellini into the broth and cook until tender, about 3 to 4 minutes. With a slotted spoon, transfer the tortellini to heated pasta bowls.


Ladle some of the broth into each bowl and serve immediately, topped with parmigiano.

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