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.
On a clean and dry surface trim the wonton wrapper down to 2-inch square. Save the scraps for a later use.
Get a small dish of room temperature water.
Place the trimmed wonton on the clean surface and add 1/2 teaspoon of tortellini filling in the middle of it.
With your finger dab water all along the sides. Fold diagonally over the dough, insuring the filling is in the middle and seal. Slightly roll the long part over. (1/8 turn)
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.
Repeat until all the filling is done.
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.
Serve hot in shallow bowls, grate fresh parmesan cheese over it.