4 tablespoons sweet butter
2 tablespoons olive oil
8 ounces ground turkey
8 ounces ground veal
8 ounces ground pork shoulder
8 ounces prosciutto finely diced
8 ounces mortadella finely diced
1 egg beaten
2 cups grated Parmigiano-Reggiano
Salt to taste
Freshly-ground black pepper to taste
1 pound beef tongue cut 4 or 5 pieces
1 pound boiler chicken cut 6 pieces
1 onion coarsely chopped
1 carrot coarsely chopped
10 liters cold water - (to 12)
In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides. Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices. Add the prosciutto and mortadella and cook for 5 minutes more. Remove from heat and allow to cool.
For the brodo: Place the beef, bones, tongue, chicken pieces, onion, carrot and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly. Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface. After 4 hours, remove from heat, strain the liquid twice, first through a conical seive and second through cheesecloth and allow to cool.
To assemble the dish: Cut the prepared Basic Fresh Egg Pasta dough into 3 equal portions. Using a pasta machine, roll out the pasta to the thinnest setting then cut the sheets into 2-inch squares. Place 1 teaspoon of the tortellini filling in the center of each 2-inch square. Fold the opposite corners together to form a triangle and press the edges together firmly to seal. Bring the long points of the triangle together and join with firm finger pressure. Continue filling and shaping tortellini until all the pasta and filling are used. Set the tortellini on a sheet tray, covered with a clean, damp towel.
Bring the prepared brodo to a boil and season with salt and pepper. Drop the tortellini into the brodo and cook until tender, about 3 to 4 minutes. Remove tortellini from the brodo with a slotted spoon, and divide among 10 to 12 heated pasta bowls. Spoon some of the brodo into each bowl and serve immediately, topped with freshly grated Parmigiano-Reggiano.