Instructions

1. Heat a medium skillet over medium high heat. Add 1 tablespoons olive oil to the pan along with the ground pork and salt. Cook, breaking apart the meat with the back of a spoon, until the meat is golden brown in spots and cooked through, about 10 minutes. Drain and set aside to cool. Once cool, add the cooled pork, remaining tablespoon oil, nutmeg, mortadella and parmesan cheese to the bowl of a food processor. Puree until very finely chopped and the mixture holds together when squeezed in the palm of your hand. Place the mixture in a resealable bag and set aside. If not using right away, store in the refrigerator for up to a day.
2. Meanwhile, place the 00 flour on the counter in a mound and make a well in the center. Add the egg yolks and eggs to the well. Using a fork, break up the eggs and start whisking, gradually bringing flour from the well into the mixture. When the egg mixture begins to form a shaggy dough, switch to working with your hands. Continue to work the four into the dough until the dough no longer sticks to your hands. You may not need all the flour. Continue to knead the dough until it is smooth and pliable like play-do, about 8 to 10 minutes. The dough should spring back slowly when poked. Wrap with plastic wrap and allow the dough to rest for 30 minutes.
3. Line a rimmed baking sheet with a piece of parchment paper and dust with 00 flour. If using a pasta roller, divide the dough into 4 equal pieces. Press one piece of dough to flatten it to 1/3 inch and dust with 00 flour. Keep the other 3 pieces covered with plastic wrap. Starting with the machine set to its widest setting, pass the dough through the rollers. Fold the dough into thirds and pass it through the machine, repeating the process, 2 more times. Continue to roll the pasta dough through the machine, reducing the settings every other time, until you reach your desired thickness, a 6 on a Marcato. Run it through that setting one more time.
4. Using a pizza wheel or a sharp knife, cut the pasta sheet into 3-inch squares. Cut the tip off the resealable bag and pipe a teaspoon size mound of filling in the center of each square. Spritz the edges of the dough with a touch of water if the dough is too dry to stick to itself. Bring one corner to its opposite corner and form a triangle. Pinch the edges firmly to seal in the filling, pressing out any air bubbles as you go. Bring the bottom two points down and around the  index finger of one hand and pinch them together at the bottom, forming a ring. The filling pocket will have a little divot in it. Place the tortellini on the prepared sheet tray. Continue with the remaining dough and filling.
5. Bring a large pot of water to a boil. Season generously with salt.
6. Place a large skillet over medium high heat. Add the oil to the pan and heat another 30 seconds. Add the garlic cloves and cook, stirring often until fragrant and lightly browned, about 2 minutes. Add the cream and reduce the heat to medium low. Stir in the lemon zest, basil sprigs and salt. Simmer gently for 5 minutes.
7. Meanwhile, add the pasta to the boiling water. Cook until the pasta is almost cooked through, about 4 to 5 minutes. Using a pasta spider, remove the tortellini to the pan with the cream sauce.  Stir in 1/4 cup of pasta water. Sprinkle the pasta with the cheese and toss well to coat. Simmer for another 2 minutes, adding more pasta water as needed, to finish cooking the pasta. Spoon the pasta into shallow bowls and serve topped with more cheese, lemon zest and some freshly cracked black pepper.