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 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.
4 tablespoon Unsalted Butter
1 pound Leftover Turkey (very finely chopped)
6 ounce Prosciutto (finely diced)
6 ounce Mortadella (finely diced)
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.)
1 large Egg (beaten)
2 Cups Parmigiano-Reggiano (freshly grated)
1/4 teaspoon Nutmeg (freshly grated)
Salt and Freshly Ground Pepper
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.
1 1/4 pound Basic Pasta Dough
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.
Salt and pepper
Freshly grated Parmigiano-Reggiano
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.