Meat Tortellini (From Scratch)

Learn how to make homemade meat tortellini filled with a mix of ground pork, prosciutto, and mortadella. Rich, silky, and so satisfying.

Why I love them:

These handmade tortellini are better than anything you’ve probably had. I make a traditional meat filling with ground pork, mortadella, and prosciutto that’s extra flavorful and rich. The cured meats add a deeply savory note, and a generous amount of parmesan and parsley brighten it up. It’s just so good.

Because the filling is so rich and well-seasoned, these little pasta rings don’t need much else — they shine in simple dishes like tortellini en brodo (served in a flavorful, clear broth) or tossed in a bit of olive oil and cracked pepper.

Growing up, I used to think filled meat pastas were basically meatballs wrapped in dough. Once I studied real tortellini from Bologna, I learned how nuanced the filling really is. It’s not plain ground meat, and it's not left in chunks— it’s finely textured and wildly complex. And that's what we have today. You could use this filling in any stuffed pasta shape, by the way (like ravioli or agnolotti del plin).

But we're using them for traditional tortellini, which are often referred to as the “belly button pasta,” thanks to their little curved shape. They’re cute, festive, and absolutely worth the effort.

How to make tortellini:

Tips to make the best tortellini:

Use a rich egg pasta dough: Start with my homemade pasta dough recipe. The high yolk ratio gives these tiny shapes flexibility and silkiness: they’ll seal beautifully without cracking or drying out.

Make a smooth filling: The texture should be cohesive, not chunky. Pulse the pork, mortadella, prosciutto, parmesan, egg, and parsley in a food processor until smooth. A uniform filling cooks evenly and gives a delicious, velvety bite.

Don’t overfill: Tortellini are delicate and small. A ½ teaspoon is just right, it keeps the filling plush but allows enough dough to fold, wrap, and seal without bursting.

Master the shape: After sealing the triangle, trim the sides so they're straight and flush. Then, press up gently on the center of the filling to form a little indentation. This is what creates the classic belly shape when you fold and pinch the corners.

Cook and serve simply: Fresh tortellini cook fast: about 2 minutes in boiling salted water. Serve them in homemade broth for tortellini en brodo, or toss in a simple tomato sauce or butter and olive oil with cracked pepper. (I love them with the same garlic butter sauce I make for my spinach agnolotti recipe).

Make-ahead: Tortellini don’t hold up well in the fridge (they stick to the pan and to each other). If you want to prep ahead, freeze them flat on a sheet pan, then transfer to a bag once solid. Cook straight from frozen.

Print