Tortellini in Brodo (Tortellini en Caldo al Estilo Boloñés)

Tortellini are one of the most emblematic pastas in Italy and without a doubt, the most emblematic fresh pasta from Emilia Romagna. Typical of the city of Bologna, although consumed throughout the region, tortellini are like any other traditional regional Italian dish, a much-debated topic, from the dough and filling to the broth in which they are cooked. Many tend to agree that the filling should be primarily pork, mortadella, and prosciutto. As for the broth, chicken is an essential ingredient, although sometimes pork or beef is also added. INGREDIENTS: (4 servings) Meat broth: 250gr beef 250 grams of chicken 1 onion 1 carrot 1 stick of celery 3 or 4 cloves Peppercorns 2 liters of cold water Filling: 200 grams of pork loin 100 gr of prosciutto 100 gr of mortadella 100 gr of grated Parmesan cheese 1/3 glass of white wine 1/2 onion 5 - 6 sage leaves 1 egg nutmeg salt and pepper Dough: 300 grams of plain flour 3 eggs 1 tbsp olive oil a pinch of salt