Instructions: For the Tortellini Pasta Dough: Mound 3 1/2 cups 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 and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 1 hour in the refrigerator.

For the Tortellini Filling: In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides. Add the turkey, 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 mortadella and cook for 5 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, and add at least 1/4 teaspoon freshly grated nutmeg and mix again. Set aside in the refrigerator until ready to use.

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. 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. Unused tortellini may be stored frozen for up to 2 months. (Makes 1 1/4 pounds)

For the Ragu Bolognesi: In a 6- to 8-quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add onion, celery, carrot and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef and pancetta and stir into vegetables. Brown over high heat, stirring to keep meat from sticking together. This should take 15 to 20 minutes.

Add tomatoes and simmer 15 minutes. Add the milk and simmer until reduced to nothing, about 10 minutes. Add the wine and brodo, bring to a boil, lower the heat and simmer for 2 to 2 1/2 hours. Season with salt and pepper to taste and remove from heat. Serve over tortellini. (Makes 6 1/2 cups)

Cook tortellini in boiling salted water for 8 to 10 minutes, or until all the tortellini are floating on top of the pot. While the tortellini are cooking, slowly heat the Bolognesi sauce. Ladle equal portions of tortellini into 4 warmed pasta bowls. Ladle the Bolognesi sauce onto the warm tortellini, and top with grated Parmigiano.

This recipe yields 4 servings.

Description: "(Tortellini Alla Ragu Bolognesi)"

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