Tortellini Filling

  • Author: Roz Corieri Paige & Retha Santi Corieri | La Bella Vita Cucina



  • 1 lb. ground cooked veal, drain the fat and cool slightly
  • 1/4 lb. prosciutto
  • 1/4 lb. mortadella
  • While the veal is cooking, grind the prosciutto and mortadella in a food processor, only until it is in little pieces — don’t process to much or it will turn into a mushy mess.
  • Then add this the cooked veal; let it cool a little or the egg that you are about to add will cook and you don’t want the eggs to cook.


Add to this whole mixture

  1. 1 tsp. salt
  2. 1 tsp. (or more to taste) nutmeg
  3. dash of pepper
  4. 1 jumbo beaten egg

Continue to add

  1. 1/3 cup grated Pecorino Romano cheese
  2. 1/3 cup grated Parmigiana Reggiano cheese
  3. 1/3 – 2/3 cups plain bread crumbs

If needed

  1. add 1 – 2 Tbsp. butter
  2. You need to taste throughout the blending process to determine the ‘crumbly texture and biting taste’.
  3. Get the chicken broth going on the stove before you get started rolling the pasta dough out.


  • If you enjoyed this recipe, please pin it on Pinterest and / or share it on Instagram! Many thanks!