Homemade Tortellini - Not Your Nonna

0 In a large food processor add peas, ricotta, parmesan cheese, mortadella, ham, egg, salt, pepper and nutmeg. Blend well until nicely mixed almost to paste like consistency. Taste and adjust the seasoning. 
1 On a clean and dry surface trim the wonton wrapper down to 2-inch square. Save the scraps for a later use.
2 Get a small dish of room temperature water.
3 Place the trimmed wonton on the clean surface and add 1/2 teaspoon of tortellini filling in the middle of it. 
4 With your finger, dab water all along the sides. Fold diagonally over the dough, ensuring the filling is in the middle, and seal. Slightly roll the long part over. (1/8 turn)  
5 Dab some water on the outer lower corners, wrap around your finger, and seal the two lower extremities. Will look like a ring with a small filling in the middle. 
6 Repeat until all the filling is done.
7 Meanwhile in a larger wide moth pot, bring the chicken broth to a gentle boil. Add the tortellini. Cook for 2 to 3 minutes or until the tortellini are coming to the surface. 
8 Serve hot in shallow bowls, grate fresh parmesan cheese over it.