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meat filling for tortellini

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This is a basic meat filling for tortellini. This mixture is ideal for tortellini in brodo, or tortellini alla panna.

for the filling:

three tablespoons butter
one tablespoon olive oil
six ounces ground pork
six ounces ground veal
six ounces chicken breast roughly chopped
four ounces prosciutto, diced
four ounces mortadella, finely diced
one egg
one-half cup freshly grated parmesan
one tablespoon chopped parsley
one-quarter teaspoon nutmeg

Put the butter and oil in a sauté pan, or heavy skillet. Heat it until the butter foams. Add the pork and veal to the pan, plus a good pinch of salt and some freshly ground pepper, and sauté over medium heat for three minutes; add the chicken and continue to sauté all these ingredients another two to three minutes. The meat should be browned.

Remove from the heat and add the chopped prosciutto and mortadella. When the mixture cools run it through a food processor for a couple of pulses -- get a rough texture, not a paste.

Transfer to a bowl, add the egg, parsley, parmesan and the dash of nutmeg and mix very well. Taste and adjust for salt. Set aside; refrigerate if you are not going to use it right away.