Tortellini in broth
Ingredients
- Filling
- 0.5 tbsp clarified butter
- 100 g minced meat (pork)
- 50 g cured ham, cut into pieces
- 50 g Mortadella sausages, cut into pieces
- 40 g grated Parmesan
- a little pepper
- a little salt
- a little nutmeg
- 1 eggs, beaten
- Tortellini
- 2 rolls of pasta dough
- Broth
- 1 litre beef bouillon
- 1 tsp veal stock
- 0.5 bunch flat-leaf parsley, finely chopped
- a little grated Parmesan
Total time: 1hr
Preparation Time: 60m
Servings
For
4 people
Nutritional Information
Contains 374 Kcal, 22g Protein, 38g Carbohydrates, 14g Fat
Ingredients
- Filling
- 0.5 tbsp clarified butter
- 100 g minced meat (pork)
- 50 g cured ham, cut into pieces
- 50 g Mortadella sausages, cut into pieces
- 40 g grated Parmesan
- a little pepper
- a little salt
- a little nutmeg
- 1 eggs, beaten
- Tortellini
- 2 rolls of pasta dough
- Broth
- 1 litre beef bouillon
- 1 tsp veal stock
- 0.5 bunch flat-leaf parsley, finely chopped
- a little grated Parmesan
Instructions
-
Filling
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. -
Tortellini
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. -
Broth
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.
