Meat Filled Pasta - Tortellini Bolognese
Meat filled tortellini are traditionally served in beef broth, but you can also serve them dressed with a simple butter and grated cheese sauce or a basic fresh tomato sauce.
- 1 tablespoon butter
- 1/4 pound ground pork
- 1/4 pound ground veal
- 2 tablespoon dry white wine
- 2 ounces DeLallo Mortadella, sliced
- 2 ounces DeLallo Prosciutto, sliced
- 1 egg
- 1/4 cup grated Parmigano-Reggiano
- Pinch of nutmeg
- Salt and pepper
Melt the butter in a large saucepan. Add the pork and veal and cook over medium-heat for about 10 minutes. Add the wine, continuing to cook the meat for another 10 minutes. Remove the meat and its juice from the pan and mince in a food processor, along with the mortadella and prosciutto. Mince the meat in a food processor along with the mortadella and prosciutto.
In a large mixing bowl, combine meat mixture with egg, cheese, nutmeg, salt and pepper. Mix well.
*Note: You can prepare the filling a day ahead and keep refrigerated.
Only work on one sheet of pasta at a time, or else the sheets will dry out too quickly and be too hard to form the shapes. While you are working on one sheet, leave the rest under a clean, dry dishcloth.
Cut a thinly rolled pasta sheet into 1 1/2-inch squares with a pasta wheel. Place 1/2 teaspoon of the meat filling in the center of each square and fold the squares diagonally to make them into triangles. Press the edges together well to ensure no filling comes out during cooking.
Then wrap the triangle around your finger and pinch together the bottom corners and give a half twist. Set the tortellini on a well-floured board while you continue to make the rest.
Bring a large pot of salted water to a boil and gently cook the tortellini until they are al dente, only about 5 minutes. Each person should be served 12-16 tortellini.
Filling makes 6 to 8 servings