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X Italian Pasta Dishes
Tortellini Bolognese (filling made with bacon, Mortadella, beef marrow and eggs)
Originated from: Bologna, Revenna, Emilia-Romagna
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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For ravioli dough
1 1/2 cups flour
1 egg, slightly beaten
1/8 teaspoon salt
1 tablespoon cold water

For filling
6 strips bacon
1/2 pound Mortadella sausage
3 tablespoons beef marrow
2 eggs
dash of nutmeg

For sauce
2 quarts soup, clear


For filling

Grind bacon and sausage together very fine.

Cream the beef marrow and mix with meat; work to a paste, add egg and nutmeg and mix well.

Roll ravioli dough thin; cut into 1 1/2-inch rounds, and spread rounds with meat mixture; top with another round and seal edges together with a fork.

Let filled ravioli stand about 15 minutes before cooking in clear, boiling soup for 8 minutes.

Serve at once.

Serves 6 to 8.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org. Image -- Pal Szinyei Merse: Ballon a nacelle, 1878.

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