They're great in soup!
My son said ... " mother is ... once you've exceeded yourself !"
And I. .. . " no CLA, is not all my doing, I was inspired by Paoletta ... changing some things in my method
The taste is pleasant and delicate given the right ingredients proporsioni . The filling is best to prepare the day before so the flavors blend together to evolve a strong taste and pleasant to the palate.
Ingredients for the filling - amount to 8 eggs
100 grams of meat tender the vaccination
200 grams of pork loin
3oo grams of mortadella
250 grams of sweet ham
200 grams of parmesan
3 eggs
nutmeg
I did not put salt because the ham and parmesan cheese makes the 'dough already tasty then everyone at their own taste.
Slice the meat and cook on the grill (so I taught Paoletta )
200 grams of pork loin
3oo grams of mortadella
250 grams of sweet ham
200 grams of parmesan
3 eggs
nutmeg
I did not put salt because the ham and parmesan cheese makes the 'dough already tasty then everyone at their own taste.
Slice the meat and cook on the grill (so I taught Paoletta )
With the mixer grind the bologna, ham and cooked meat, stir a bit 'with hands in a blender and grind again to make finer grained (melts in your mouth without feeling lumps)
Then add the Parmesan cheese, nutmeg (which is better mix them together above, for a better distribution in the dough), and eggs. Mix well and place the stuffing in the refrigerator.
Ingredienti per la sfolglia
8 uova
800 gr circa di farina (metà semola rimacinata e metà doppio 00..)
Impastare uova e farina, formando una palla consistente, morbida e liscia e metterla in frigo a riposare per circa mezz' ora. Poi, s e vi è possibile, rigorosamente fare la sfoglia a mano.
Stendere un pò per volta la pasta perchè se si asciuga troppo non si riesce a chiudere i tortellini... 
"Tortellini have the smooth edge" ... but since my machine has the mythical serrated wheels, my tortellini pizzzetti come out with! :) Clipped many squares of about 3.5 cm . and fill it with stuffing. 
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