for the dough:
for the filling:
for the broth:
Boil the pork loin in salted water with onion, celery and carrot, then let it cool down.
Grind the boiled loin using a meat grinder or a mixer and mix minced Parma ham and grated parmesan with it, adding salt and pepper if necessary.
For the tortellini, mix the ingredients and let the dough rest in the fridge for at least 20 minutes, wrapped in plastic. Then, spread the dough until it becomes thin and close the tortellini - that you have already stuffed with the filling prepared - either in the classical way or as you wish.
Add parmesan in small cubes to the cold broth and heat and stir it without letting it boil; then, filter the liquid and boil it to cook the tortellini for a few minutes.
Pour the stuffed tortellini in a large serving tureen and bring them directly to the table.
Decorate as you wish using Parma ham cut into strips.