Tortellini in Brodo Recipe - Los Angeles Times

Ingredients

• 5 pounds chicken bones
• 3 pounds beef neck bones
• 4 quarts cold water
• 3 quartered onions
• 5 celery stalks, cut into 1-inch pieces
• 3 carrots, cut into 1-inch pieces
• One bunch parsley stems
• 2 Parmigiano Reggiano rinds
• Salt to taste
• 4 cups (500 g) unbleached all-purpose flour
• Pinch salt
• 5 eggs
• Water
• 6 ounces pork loin, cut in 1-inch cubes
• 6 ounces chicken breast, cut in 1-inch cubes
• 2 tablespoons butter
• 1/4 cup dry white wine
• 4 ounces chopped prosciutto
• 2 ounces chopped mortadella
• 6 ounces grated Parmigiano Reggiano
• 2 egg yolks
• 1 tablespoon ricotta
• Salt, pepper, grated nutmeg to taste
• Prepared pasta
• Prepared filling
• Prepared broth
• Grated Parmigiano Reggiano, for serving