Nonna's Tortellini in Golden Brodo

Make the brodo: Place the chicken wings, beef short ribs, onion, carrots, celery, bay leaf, and peppercorns in a large stockpot. Cover with 10 cups of cold water. Bring to a gentle simmer over medium heat, never letting it reach a rolling boil. Skim any foam that rises to the surface during the first 20 minutes.

Reduce the heat to low and let the brodo simmer very gently, partially covered, for 2 to 2.5 hours. The surface should barely tremble. Strain through a fine-mesh sieve into a clean pot, discarding the solids. Season with kosher salt to taste. You should have about 8 cups of golden, clear broth.

Make the filling: In a skillet over medium heat, cook the ground pork, breaking it into fine crumbles, until no pink remains, about 5 minutes. Let it cool completely. Transfer to a food processor and add the minced prosciutto, mortadella, Parmigiano, egg yolk, and nutmeg. Pulse until you have a smooth, cohesive paste. Refrigerate until ready to use.

Make the pasta dough: Mound the flour on a clean work surface and create a wide well in the center. Crack the 3 eggs into the well and add the olive oil. Using a fork, gradually incorporate the flour into the eggs, working from the inside out. Once a shaggy dough forms, knead by hand for 8-10 minutes until silky and elastic. Wrap in plastic and rest for 30 minutes.

Roll the dough very thin using a pasta machine (setting 6 or 7) or a rolling pin. Cut into 2-inch squares. Place a scant teaspoon of filling in the center of each square.

Fold each square diagonally to form a triangle, pressing firmly around the filling to seal and expel air. Bring the two bottom corners of the triangle together around your finger, overlapping them slightly, and press to seal. The top flap should point upward like a little hat. Place finished tortellini on a lightly floured tray.

Bring the strained brodo to a gentle simmer. Drop the tortellini in and cook for 3-4 minutes until they float and the pasta is tender. Ladle into warmed bowls, ensuring each serving gets plenty of broth and tortellini. Finish with freshly grated Parmigiano.