Heat the clarified butter in a frying pan, stir fry the mince for approx. 3 mins., allow to cool slightly. Using a food processor, blitz the meat with the cured ham and mortadella until you have a very fine mixture, add the cheese, season. Add 2 tbsp of egg, set aside the remainder of the egg. Blitz the mixture again briefly until smooth.
Cut 1 piece of pasta dough into approx. 5 cm squares. Brush the squares with a little egg. Place approx. 1 tsp of filling in the centre of each square, fold the pasta over the filling into a triangle. Press the edges together firmly, pressing out any trapped air. Bend the two ends inwards, press together firmly. Place the tortellini on a floured tea towel. Repeat the process with the 2nd piece of pasta dough and the remainder of the filling.
Bring the bouillon and veal stock to the boil, add the tortellini, reduce the heat, cook the tortellini at just below the boil for approx. 5 mins. Garnish with parsley and parmesan.