Tortelloni With Meat Filling
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound pasta (see recipe)
- ¼cup butter
- ¼cup olive oil
- 2cloves garlic, peeled and cut in half
- ¾cup coarsely chopped celery
- ⅓cup coarsely chopped onion
- ¼cup coarsely chopped carrot
- 1pound boneless breast of veal, trimmed and cut into portions about 4 inches square
- Salt to taste if desired
- Freshly ground pepper to taste
- 3small 1-inch-long leaves fresh sage or ½ teaspoon dried
- 3small sprigs fresh marjoram or ½ teaspoon dried
- 2sprigs fresh thyme or ½ teaspoon dried
- 1tablespoon loosely packed rosemary leaves or ½ teaspoon dried
- 6tablespoons dry white wine
- 2eggs
- ⅓cup freshly grated Parmesan cheese
- ¼teaspoon freshly grated nutmeg
- 2teaspoons finely chopped parsley
- 2tablespoons heavy cream
- Cornmeal
Nutritional analysis per serving (60 servings)
68 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 57 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
First prepare the filling: heat the butter and oil in a heavy skillet and add the garlic. Cook briefly and add the celery, onion and carrot. Cook briefly, stirring.
- Step 2
Add the squares of meat and cook, turning the pieces often, until browned on all sides. Cook over moderately high heat about 5 minutes. Add salt, pepper, sage, marjoram, thyme, rosemary and wine, and continue cooking, turning the pieces of meat often, about 40 minutes.
- Step 3
Remove and cut the meat into 1-inch cubes. Blend the cubes with the remaining sauce in the skillet. Grind the mixture, using a meat grinder or a food processor. Do not grind too fine if using a processor.
- Step 4
Scrape the mixture into a bowl, and add one of the eggs, lightly beaten, the cheese, nutmeg, parsley and cream. Add salt and pepper. Blend well. There should be about 3½ cups.
- Step 5
Prepare and roll out the pasta as indicated in the pasta recipe. There will be two portions. Brush the top of one portion with the remaining egg, lightly beaten.
- Step 6
Use about 1½ teaspoons of filling for each tortelloni. Shape that amount into a small round ball, and place it on the pasta. Continue making balls, and arrange them symmetrically in 3 rows about 2 inches apart. There should be a total of about 60 balls.
- Step 7
Place the other layer of pasta on top of the meatballs. Gently but firmly press between the balls to make the second layer of dough adhere to the first. Using a ravioli or pastry cutter, cut between each filled pasta to produce squares. Sprinkle a baking sheet with cornmeal and arrange the tortelloni on it. Let them stand for at least 15 minutes.
- Step 8
When ready to cook, bring 4 to 6 quarts of water to the boil. Add salt to taste, if desired. Drop the tortelloni into the boiling water. When the water returns to a boil, cook about 2 minutes, until the pasta reaches the desired degree of tenderness. Serve with meat and wild mushroom sauce (see recipe).
Private Notes
Comments
We used chuck and a flatiron steak in place of the veal but followed the recipe as written otherwise and this was amazing. The meat filling is good enough to serve alone on top of pasta. We will definitely make this again.
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