In a saucepan, heat Parmigiano oil, sear the pork until browned on all sides. Remove from heat and let cool slightly.
In a food processor add the mortadella, Prosciutto, and the seared pork to a food processor, pulse to get a crumbly mix and not a paste.
Add grated Parmigiano, 2 whole eggs, ½ tsp of freshly grated nutmeg, season with salt and pepper.
Mix well until homogeneous and reserve.
Fill and shape your tortellini.
Bring broth to a hard simmer, add tortellini and cook for about 1 minute then divide all tortellini among bowls and top with additional broth. Serve with Parmigiano Reggiano grated on top.
Mushroom Tortellini In Garlic Cream:
Finely chop the mushrooms, until ¼” inch thick.
In a saucepan, add butter, heat up, and add garlic, and shallot finely chopped, cook until translucent and add sage, mix well.
Add the mushroom mix, cook over medium heat until there is no water.
Place the mix into a food processor and make it into a paste.
In a bowl place the mix and add grated Parmigiano, season with salt and pepper and mix well
Put the paste in a piping bag.
In a saucepan add butter and heavy cream, heat over medium-high until the butter is melted, and stir occasionally to emulsify. Bring to a light simmer, and allow to reduce for 2-3 minutes.
Stir in pecorino, Parmigiano, and continuously stir until completely emulsified and melted.
Turn off the heat and add the minced garlic. Season with a touch of grated nutmeg and salt and pepper.
In a small pot, heat up a thin layer of vegetable oil, add the sage leaves, cook them until crisp, for about 10 seconds, let them rest in
In boiling water, cook the tortellinis for 1 to 2 min, remove them using a spider strainer and add them to the sauce.
Add a couple of pasta water splashes and toss the tortellini and sauce together vigorously until fully coated and emulsified.
Serve with grated Parmigiano on top and optionally fried sage.