Form a well in the center of the All-Purpose Flour (1 kilogram). Add Salt (15 gram), then yolks of the Egg (10). Use a fork to fold the flour into the egg yolks. Once mixture comes together more, use your hands to knead it into a dough. This should take 10-15 minutes.
Cover dough with plastic wrap and let rest for 30 minutes.
Trim the fat off the Beef Brisket (1 kilogram) and cut into 2 by 2-centimeter pieces.
Into a pot, add Extra-Virgin Olive Oil (2 splash). When warm, add brisket, Carrot (2), Celery (2 stalk), Onion (2), Garlic (1 clove), and Bay Leaf (5). Cook until beef is browned.
Add the White Wine (1 splash). Cover and cook for 45 minutes-1 hour.
Remove the garlic clove and bay leaves. Set beef aside to cool. Reserve the juices.
Grind up Prosciutto (150 gram) and Mortadella (100 gram). Run them through twice.
Mince the cooled beef. Run it through the grinder twice.
Into a large bowl, add the cooked minced beef, then the prosciutto and mortadella. Add Parmigiano-Reggiano (150 gram), Egg (1), and Ground Nutmeg (5 ounce). Use your hands to mix thoroughly.
Roll the dough out using a pasta machine, until about 1 millimeter thick. Make sure to flour the pasta machine so it won't stick.
Cut pasta into 4 by 4-centimeter squares.
Place spoonfuls of filling into the center of each pasta square. Fold the squares in half. Pinch around the edges to seal, then bring the two outer points of the triangle in to form a ring shape.
Bring a pot of salted water to a boil. Add the tortellini and cook for 3 minutes.
Transfer the tortellini to a pan with the reserved meat juices from earlier. Heat through for 20-30 seconds.