Made with flour and egg pasta, these tortellini where beautifully delicate. The filling was a bit too rustic for some of my family. I still do not own a food pro so the ceci, eggplant and pignoli nuts were mashed by hand. flavor was good but the pignoli nuts over powered most of the other flavors.
We made a stock with the back bones, neck bones and other offal from the Wells Farm pig. The tortellini swam nicely in it.