Christmas broth with Tortellini

For the broth:
Place the capon (or chicken) in a large pot with the trimmed celery, carrot and onion, a bay leaf and some peppercorns.
Cook over a very low heat for about 3 hours, regularly skimming off any foam from the surface, then season with salt half way through cooking.
Turn off the heat, remove the meat and vegetables, and add the cinnamon stick to enrich the flavour of the broth. Once cooled, leave in the fridge overnight. The next day, skim the fat off the broth and filter through a fine sieve.

For the stuffing:
Roughly cut up the pieces of meat and the livers
Chop the carrots, celery and onions.
Melt the butter in a saucepan and add the meat, livers and vegetables, adding a sprig of rosemary tied with string.
Sauté until browned, then add the wine and leave to evaporate. Simmer over a medium heat for about 1 hour, adding more broth as necessary. Season to taste with salt, then finish with a pinch of nutmeg and pepper.

Remove the rosemary and place the mixture in the food processor, or meat grinder, together with the prosciutto, and grind finely.
Mix the minced meat with the Grana Padano, and some breadcrumbs if required, until the mixture is firm, then leave to stand in the fridge for a few hours.
Preparing the pasta sheet and the tortellini.

Make a well in the centre of the flour and place the eggs and a pinch of salt in the well. Knead the mixture until it forms a smooth ball. Leave to rest for two hours if rolling the pasta by hand (this is not necessary if using a pasta machine).
Roll out the pasta out into a very thin sheet.
Using a pasta cutter, cut the pasta into squares of 4-5 centimetres.
Place some filling in the centre of each square, fold and close the corners.

Cook in some of the broth and serve, adding the remaining broth previously set aside, so that it remains clear.