INGREDIENTS

INSTRUCTIONS

To make marmalade:  Place chopped red onions, Lambrusco, orange juice
and sugar in a  saucepan and place over medium high heat. Bring to a
boil, lower heat  to medium and reduce until thick like marmalade,
about 30 minutes.  Remove from heat and allow to cool.  To make
filling:  In a 12- to 14-inch Sauté pan, melt butter over medium heat
until  just starting to foam. Slice raw chicken very thinly across the
grain  and place in pan with butter. Cook over medium heat, stirring
constantly, until very lightly browned. Add wine, cover and cook for  5
minutes. Remove cover and cook until liquid is gone, 2 to 3 more
minutes. Remove from heat and allow to cool. Cut prosciutto and
mortadella into 1/4-inch dice and place in food processor. Add cooled
contents of saut pan and pulse until just ground, like meat, not like
a mousse. Pour into a large mixing bowl and add cheese, nutmeg, milk
and egg, folding carefully. Check for seasoning with salt only and
refrigerate.  Make a mound of the flour in the center of a large wooden
cutting  board. Make a well in the middle of the flour and add the
eggs, oil  and any other flavoring you choose. Using a fork, beat
together the  eggs, oil and flavorings and begin to incorporate the
flour starting  with the inner rim of the well. As you expand the well,
keep pushing  the flour up to retain the well shape. Do not worry that
this initial  phase looks messy. The dough will come together when 1/2
of the flour  is incorporated.  Start kneading the dough with both
hands, using the palms of your  hands primarily. Once you have a
cohesive mass, remove the dough from  the board and scrape up any left
over crusty 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 when necessary. Wrap the dough in  plastic and allow to rest for
30 minutes at room temperature. Note:  do not skip the kneading or
resting portion of this recipe, they are  essential for a light pasta.
Yield: 1 pound  To assemble tortellini:  Lay out 1 sheet of pasta and
cut into 2-inch rounds using a water  glass or cookie cutter. Cover cut
rounds with a damp kitchen towel so  that they do not dry out. Working
5 at a time, place 1/2 teaspoon  filling in center of each round. Fold
each round in half to form a  half moon and pinch the edges tightly
together to seal. Take the two  opposing corners and bring the tails of
the half moon together,  twisting one half turn so that the sealed half
round edge curves  around the outside of the filled soul of the
tortellini. Repeat with  each round until all pasta is used up. Leave
formed pasta shapes  uncovered to dry.  To serve, heat the chicken
stock to boil in a large pasta pot and add  onion marmalade. Check
broth for seasoning with salt. Drop 48  tortellini into broth and
return to boil. Lower heat until just under  boil and cook tortellini
until tender and yet still possessing a  discernible resistance to the
bite, about 4 to 6 minutes. Spoon 12  tortellini into each of 4 warm
soup bowls and divide the broth among  them. Sprinkle with grated
Parmigiano-Reggiano and serve immediately.  Recipe by: MOLTO MARIO
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Nutrition (calculated from recipe ingredients)
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Calories: 3260
Calories From Fat: 547
Total Fat: 61.7g
Cholesterol: 834.3mg
Sodium: 722.3mg
Potassium: 3074.9mg
Carbohydrates: 391.8g
Fiber: 12.5g
Sugar: 51.9g
Protein: 243.6g