Step 1: Prepare the Filling

In a mixing bowl, combine the ground meat, ricotta cheese, Parmigiano-Reggiano, and egg.

Season the mixture with salt, pepper, and nutmeg if using. Mix until well combined. Set aside.

Step 2: Make the Pasta Dough

On a clean surface or in a large bowl, create a mound with the flour and make a well in the center.

Crack the eggs into the well and add a pinch of salt.

Using a fork, gently beat the eggs, gradually incorporating the flour from the edges until the dough comes together.

Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Step 3: Roll Out the Pasta

Divide the rested dough into four pieces.

Roll out each piece with a rolling pin or pasta machine until thin (about 1/16 inch thick).

Cut the dough into 2-inch squares using a knife or pasta cutter.

Step 4: Fill the Tortellini

Place a small teaspoon of the filling in the center of each square.

Fold the dough over to form a triangle, pressing the edges to seal.

Bring the two pointed ends of the triangle together and pinch to form a tortellini shape. Repeat until all the filling is used.

Step 5: Prepare the Broth

In a large pot, combine the broth, onion, carrot, and celery. Bring to a boil over medium-high heat.

Reduce the heat and let the broth simmer for about 15-20 minutes to allow the flavors to meld. Season with salt and pepper.

Step 6: Cook the Tortellini

Once the broth is ready, gently add the tortellini to the pot.

Cook for about 3-5 minutes or until they float to the surface and are tender.

Remove from heat and let the tortellini stand for 5 minutes.

Step 7: Serve

Ladle the tortellini and broth into bowls.

Garnish with freshly chopped parsley if desired. Enjoy!