Brodo 

1. Make the pasta dough and set in the fridge to firm. Follow this recipe for best results: http://www.nicoledinardonutrition.com/rosehips-2/2018/11/4/pasta-dough-recipe

2. In a large, heavy-bottomed stockpot on med-high heat, add a drizzle of olive and sear the pork ribs until brown on each side. 

3. Add the chicken, garlic, onion, carrot, celery, apple cider vinegar, salt, pepper, herbs in tea bag, enough water to cover the chicken by 2 inches. 

4. Cover and bring to the boil. Allow to boil for 5 minutes then drop the heat to a small bubbling simmer. 

Tortellini Filling 

1. Slice the guanciale (or bacon) very thin and saute for 10 minutes until the edges are brown. Place on a paper towel-lined plate. 

2. Once the chicken and pork have been cooking in the broth for about 20 minutes, remove and set aside to cool. You'll know the meat is cooked when you tug at a chicken leg and it disjoints easily. Remove the meat from the bone on chicken and pork and set aside. Add bones back to the stock and allow to continue simmering. Discard the chicken skin. 

3, In a food processor, pulse the sauteed guanciale, chicken and pork meat until roughly chopped, not pureed.  Add to a large bowl. 

4. Add egg yolk, parmesan, ricotta, nutmeg and mix thoroughly using your hands. Set aside in the fridge. 

5. Cut your pasta dough in four. Roll out into thin sheets, using extra flour for dusting. Cut sheet into 1-inch circles using a cookie cutter. Add 1 tsp of filling to each circle using a spoon. Fold one edge over to meet it's opposite edge to form a semi-circle. Press firmly along all sides using thumb and index finger to form a seal ( no need for egg yolk to seal it). Make sure to release any trapped air. Holding your index finger along the flat edge, bring the long corners around to meet in front, overlapping slightly. Press firmly to hold the shape in place. Continue until all the filling is used up. Set aside on a flour lined sheet pan,  covered with a cloth. 

6. Once the broth has been cooking for at least 2 hours, ou can cook the tortellini in the brodo. It is ready once it starts to float (only 1 minute or two). 

7. Serve in large soup bowls with plenty of brodo. 

8. Bon Appetito!