Tortellini Two Ways (with pics)

About a week ago I started this thread asking what everyone's most complicated dish they've made was, and I mentioned that I would be doing Massimo Bottura's tortellini this weekend for my wife and I's third anniversary. Well, last night we completed the dish so I thought I'd share some photos.

On Friday, we made the broth. This will be used as the broth for one plate, but it is also used to boil the pasta. Below are all the ingredients needed for this dish.



For the broth, you halve the onion and place it on a pan for about 15-20 minutes until it gets burnt. This helps with both the color and flavor of the broth.





Yesterday, we made the tortellini. But of course, always helps to have champagne and burrata to snack on while cooking.





I will say that we tried to cut corners a bit with the pasta. Rather than make it ourselves, we bought fresh sheets from Eataly and cut them into squares. The pasta was a little thicker than we would have liked, and it dried out a little quicker than fresh pasta would have been. For that reason, the tortellini were a little larger than intended, but they were still flavorful and delicious.



All of the meats in the above ingredients photo went into a meat grinder twice to create the filling.



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Then, forming the pasta.



After that, it was just a matter of boiling in the broth and making the parmesan cream sauce - which was just a matter of heating the cream and adding the parmesan until the consistency was correct. Some of the tortellini is taken out of the chicken broth and added to the sauce.





Here are the final products.