Tortellini Soup (Tortellini in Brodo)

Michelle Heimerman Adapted from Trattoria Sostanza, a Florentine institution, this prosciutto-and-cheese-stuffed pasta is served in a simple chicken broth. Add enough water just to cover the chicken, about 10 cups.

Cook, skimming occasionally, until the chicken is cooked through and the stock is flavorful, 1 1⁄2 hours. Strain the broth through a fine-mesh strainer and reserve (you should have about 8 cups).

Meanwhile, begin the tortellini: In a large bowl, combine the flour and salt. Using a fork, stir the eggs and yolks into the flour mixture, starting with smaller circles and growing the circles wider.

Turn out the dough onto a clean work surface; knead until a smooth and elastic ball forms, about 5 minutes. Wrap tightly in plastic wrap and chill for at least 30 minutes or up to overnight.

Meanwhile, make the filling: In a medium bowl, stir the ricotta, Grana Padano, and a generous pinch each salt and pepper. Remove the dough from the plastic wrap and cut off a 1-inch-thick slice (about one-fifth of the total); place the remainder back in the plastic wrap.

Using a pasta machine set to its widest setting, roll out the dough into a long, 3- to 4-inch-thick strip. Continue passing the dough through the machine, tightening the setting each time, until it’s on the seventh setting (the third finest) and the dough is thin but still opaque.

Lay out the rolled dough on a clean work surface and set a small bowl of water nearby. Working one round at a time, place a scant 1⁄4 teaspoon of the filling at the center.

Add a small piece of prosciutto, then wet one half of the perimeter of the dough round lightly with water. Fold the ends over the filling to meet and form a half-moon; press firmly to seal. Lightly wet one of the corners of the half-moon, then fold the two corners together to meet and form a ring.

Stir the tomato sauce into the broth and bring the broth back up to heat. Meanwhile, in a medium pot of boiling, salted water, add the tortellini. Let cook until the pasta floats to the top and tastes tender, 4-5 minutes.

Ladle the broth into the bowls and sprinkle each with a pinch of salt.