Saute pork, parmesan and provolone cheese until pork is done. Remove from heat, let cool. Add cinnamon, pepper, cloves, nutmeg, saffron, parsley and eggs. Mix well. Place 3 tablespooons of the filling onto an wrapper. Top with another wrapper and seal the edges with water. Let dry for 10 minutes. Bring broth to a boil. Drop tortellini into the stock and when they float they are done. Serve with your favorite sauce or topped with some melted butter.
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