Fresh laminated egg pasta with a meat based filling
Meat tortellini – ingredients:
Pasta 65%: soft wheat flour type 00, durum wheat flour, egg 18%, water.
Filling 35%: mortadella (pork meat, salt, spices), bread crumbs (soft wheat flour type 0, yeat, salt, malted cereal flour) 16% beef, cured ham, pork meat, salt), Parmesan (milk, salt, rennet, lyzozyme), pork meat, water, onion, carrot, celery, red wine, salt, stock, natural seasoning, white pepper.
Cooking time: 5-6 minutes
Meat tortellini recipe
For the filling:
half an onion
half a clove of garlic
30 g carrots
125 g of ground beef
half a tablespoon of olive oil
40g of grated Parmesan cheese
1 egg yolk
4 tablespoons butter
flour and semolina to flatten and sprinkle
For the pasta:
200 g of white flour
50 g of durum wheat semolina
1 pinch of salt
1 tablespoon olive oil
3 tablespoons water
For the filling, chop the onion and garlic. Wash the carrots, peel and cut into cubes.
Lightly fry the ground beef. Add the onion, garlic and carrots. Stew over a low heat for about 4 minutes. Transfer everything in the food processor and chop finely.
Add the Parmesan cheese and egg yolk and mix well. Season with salt and pepper. Cover the filling and place in refrigerator for at least 1 hour. For the dough, mix the flour, semolina and salt in a bowl. Form a basin. Pour into bowl the eggs, oil and water.
Knead well until dough is smooth and elastic.
You shape the dough into a ball and wrap in plastic wrap. Let it rest in the fridge for about 30 minutes. Flatten the dough on the flour and the semolina to a thickness of ca. 2 mm and sprinkle with the mixture of flour and semolina. Cut the dough into squares of 6 x 6 cm. Put a little filling on the bottom half of the squares of dough. Brush the edges with a little water. Fold the dough into a triangle and press the edges together.
Roll up the ends to the side of the fold around the index and press them well, so they fit perfectly. Boil plenty of water and salt. Cuocetevi tortellini al dente for about 7-8 minutes. Remove the tortellini with a slotted spoon and let them drain well.
Melt the butter in a pan. Add the tortellini and stir. Season with salt and pepper.
Other products from Pastificio Fontana
Traditional recipes made with the most innovative systems of production and storage of the product.
In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.
The result is a pasta with flavor and texture typical of fresh homemade pasta.