Start with the Broth: In a large pot, place the chicken, chopped carrot, celery, onion, peppercorns, and bay leaf. Cover with cold water, bring to a gentle boil, then simmer uncovered for 3 hours. Skim foam occasionally—this clear, golden broth is the soul of the dish! Strain and season with salt. (Make ahead for best flavor.)

Prepare the Filling: Dice the pork loin and sauté in butter until lightly browned. Cool, then finely chop or grind with prosciutto and mortadella.

Mix the Filling Magic: In a bowl, combine the chopped meats with grated Parmigiano, egg, nutmeg, salt, and pepper. Mix until creamy and well-blended—this rich, aromatic filling is what makes tortellini irresistible!

Make the Pasta Dough: On a clean surface, mound the flour, create a well, and crack in the eggs. Knead gently for 10 minutes until smooth and elastic. Wrap and rest for 30 minutes.

Roll the Dough: Divide dough into portions. Roll each thin (almost see-through) using a pasta machine or rolling pin—dust lightly with flour to prevent sticking.

Cut and Fill: Cut dough into 5-6 cm squares. Place a small teaspoon of filling in the center of each square.

Shape the Tortellini: Fold the square into a triangle, press edges to seal, then wrap around your finger to form the classic ring shape. Pinch ends together firmly—watch them look adorable!

Dry Slightly: Lay shaped tortellini on a floured tray to dry for 20-30 minutes—this helps them hold shape in the broth.

Cook to Perfection: Bring broth to a gentle simmer. Add tortellini and cook for 3-5 minutes until they float and are al dente. Taste one—pure bliss!

Serve with Love: Ladle into warm bowls with plenty of broth. Sprinkle generously with fresh Parmigiano-Reggiano. Enjoy this comforting Italian treasure—buon appetito!