Cooking Instructions
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Step 1
Form a well in the center of the
All-Purpose Flour (8 cups)
. Add
Salt (1 Tbsp)
, then yolks of the
Eggs (10)
. Use a fork to fold the flour into the egg yolks. Once mixture comes together more, use your hands to knead it into a dough. This should take 10-15 minutes.
Step 2
Cover dough with plastic wrap and let rest for 30 minutes.
Step 3
Trim the fat off the
Beef Brisket (2.2 lb)
and cut into 2 by 2-centimeter pieces.
Step 4
Into a pot, add
Extra-Virgin Olive Oil (2 splashes)
. When warm, add brisket,
Carrots (2)
,
Celery (2 stalks)
,
Onions (2)
,
Garlic (1 clove)
, and
Bay Leaves (5)
. Cook until beef is browned.
Step 5
Add the
White Wine (1 splash)
. Cover and cook for 45 minutes-1 hour.
Step 6
Remove the garlic clove and bay leaves. Set beef aside to cool. Reserve the juices.
Step 7
Grind up
Prosciutto (5.5 oz)
and
Mortadella (3.5 oz)
. Run them through twice.
Step 8
Mince the cooled beef. Run it through the grinder twice.
Step 9
Into a large bowl, add the cooked minced beef, then the prosciutto and mortadella. Add
Parmigiano-Reggiano (1 1/2 cups)
,
Egg (1)
, and
Ground Nutmeg (1 1/4 cups)
. Use your hands to mix thoroughly.
Step 10
Roll the dough out using a pasta machine, until about 1 millimeter thick. Make sure to flour the pasta machine so it won't stick.
Step 11
Cut pasta into 4 by 4-centimeter squares.
Step 12
Place spoonfuls of filling into the center of each pasta square. Fold the squares in half. Pinch around the edges to seal, then bring the two outer points of the triangle in to form a ring shape.
Step 13
Bring a pot of salted water to a boil. Add the tortellini and cook for 3 minutes.
Step 14
Transfer the tortellini to a pan with the reserved meat juices from earlier. Heat through for 20-30 seconds.
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