Sick of stale cold turkey? Try this tortellini.
- FOR THE BROTH
- 1 pound Turkey Scraps
- Leftover Turkey Bones
- 1 Onion (coarsely chopped)
- 1 Carrot (coarsely chopped)
- 1 Celery Rib (coarsely chopped)
- 10-12 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 1/4 pound Basic Pasta Dough
- Flour for dusting
- Freshly grated Parmigiano-Reggiano
- 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.
- To make 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.