Directions

Make the filling:

• In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.
• Add the veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices.
• Add the prosciutto and cook for 6 minutes more.
• Remove from heat and allow to cool.
• Place in a food processor and mix to combine.
• Add the egg and the Parmigiano-Reggiano and mix well to combine.
• Season with salt and pepper, to taste.
• Refrigerate until ready to use.

Make the pasta:

• Mound 3 cups of flour in the center of a large wooden cutting board.
• Make a well in the middle of the flour, add the eggs and oil.
• Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well.
• As you incorporate the eggs, keep pushing the flour up to retain the well shape.
• The dough will come together in a shaggy mass when about half of the flour is incorporated.
• Start kneading the dough with both hands, primarily using the palms of your hands.
• Add more flour, in 1/2-cup increments, if the dough is too sticky.
• Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits.
• Lightly flour the board and continue kneading for 3 more minutes.
• The dough should be elastic and a little sticky.
• Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary.
• Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.
• Roll the pasta into sheets using a pasta machine.
• For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.
• With a pasta cutter or a knife, cut the pasta into 1-1/2-inch squares.

Assembly:

• Place 3/4 teaspoon of filling in the center of each square.
• Fold into triangles, press out any air around the filling, and press to seal the edges.
• Bring the points of the long side together to form a ring, and seal between your fingers.
• Set the tortellini aside on a sheet pan, wrap well with plastic wrap, and refrigerate until ready to cook.

Make the ragu:

• In a large skillet, heat the oil to almost smoking; add the onions and garlic, reduce the heat and cook over medium-low until the onions have wilted, about 8 minutes.
• Add the mushrooms and season with salt and pepper.
• Raise the heat to high and saute until the mushrooms are tender and all the liquid has evaporated.
• Remove the pan from the heat and pour in the red wine.
• Return the pan to the stove and allow wine to evaporate, about 3 minutes.
• Add the vegetable broth and simmer for 1/2 hour, until the sauce has reduced by half.
• Add the cream and tomatoes and mix well.
• Take the pan off the heat and add the fresh herbs and cheese.
• Season with salt and pepper.
• Mix thoroughly and keep warm.

Finish:

• Cook the tortellini in boiling salted water for 5 to 7 minutes, or until all the tortellini are floating on top of the pot.
• While the tortellini are cooking, slowly heat the mushroom ragu.
• Serve the pasta with the sauce.