Ingredients for 4 servings:
200 gr flour
3 eggs
80 gr raw ham
40 gr mortadella
150 gr minced veal
40 gr grated Parmesan cheese
25 gr butter
Salt
Ready in: about 75 minutes
200 gr flour
3 eggs
80 gr raw ham
40 gr mortadella
150 gr minced veal
40 gr grated Parmesan cheese
25 gr butter
Salt
Ready in: about 75 minutes
How to prepare the recipe: "Tortellini bolognese":
Start making the dough: knead the flour with 2 eggs and a pinch of salt. Let it rest for 15 minutes.
Now proceed with the filling: for 10 minutes at medium heat flavour the meat with the butter, salt and transfer into a bowl, let it cool, add the grated Parmesan, chopped ham and mortadella. Add 1 egg and mix everything well.
Roll out the dough (thin), on the top place spaced lines of the filling, cut many little squares, fold into triangles and then into the typical shape. Count 20 tortellini per person.
Serve with hot meat broth or dry with tomato sauce.
Chef’s advices
Combine with Sorbara Lambrusco, Aprilia Merlot, Alezio Rosato.
If you serve plain tortellini: Romagna Trebbiano, Cori Bianco, Galatina Bianco.
Type od dish: starter
Serve: 4 people
Preparation time: 40 minutes (+15 of rest)
Cooking time: 20 minutes
Difficulty: easy
Origin: Emilia Romagna
Start making the dough: knead the flour with 2 eggs and a pinch of salt. Let it rest for 15 minutes.
Now proceed with the filling: for 10 minutes at medium heat flavour the meat with the butter, salt and transfer into a bowl, let it cool, add the grated Parmesan, chopped ham and mortadella. Add 1 egg and mix everything well.
Roll out the dough (thin), on the top place spaced lines of the filling, cut many little squares, fold into triangles and then into the typical shape. Count 20 tortellini per person.
Serve with hot meat broth or dry with tomato sauce.
Chef’s advices
Combine with Sorbara Lambrusco, Aprilia Merlot, Alezio Rosato.
If you serve plain tortellini: Romagna Trebbiano, Cori Bianco, Galatina Bianco.
Type od dish: starter
Serve: 4 people
Preparation time: 40 minutes (+15 of rest)
Cooking time: 20 minutes
Difficulty: easy
Origin: Emilia Romagna
In the picture, Tortellini bolognese
Lasagna with mushrooms and artichokes
(First courses)
Knead the flour with four eggs, a pinch of salt and as much water as needed in order to get a dough enough hard. Knead t ...
(First courses)
Knead the flour with four eggs, a pinch of salt and as much water as needed in order to get a dough enough hard. Knead t ...
Crema style tortelli
(First courses)
Clean raisin and put into a cup soaked with abundant warm water. Pound the Amaretti reducing them in powder. Take a pan ...
(First courses)
Clean raisin and put into a cup soaked with abundant warm water. Pound the Amaretti reducing them in powder. Take a pan ...
Emilian style tagliatelle
(First courses)
Make the ragù following the recipe. When half cooked, add the mushrooms chopped and, a few minutes before the ragù is d ...
(First courses)
Make the ragù following the recipe. When half cooked, add the mushrooms chopped and, a few minutes before the ragù is d ...
Puttanesca spaghetti
(First courses)
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Ree ...
(First courses)
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Ree ...
Tuscan cannelloni
(First courses)
Boil salted water in a pot and cook “al dente” (undercook) the cannelloni rectangles; drain and let them dry. Remove ...
(First courses)
Boil salted water in a pot and cook “al dente” (undercook) the cannelloni rectangles; drain and let them dry. Remove ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
