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Home made tortellini, crushed tomatoes, veal, mascarpone and fresh basil

Mains, Risotto, Pasta and Rice

The flavors of Italy reunited in one dish. Fresh stuffed pasta, with veal, accompanied by a fresh light tomato sauce.

Ingredients

Recipe for 4 persons

Dough

220 Gr
Wheat flour
2 Unit(s)
Egg
30 Ml
Olive oil
5 Gr
Salt

Stuffing

1 Unit(s)
Shallot
300 Gr
Ground veal
100 Gr
Mascarpone cheese
4 Gr
Salt
1 Unit(s)
Nutmeg

Tomatoes

6 Unit(s)
Italian tomatoes
3 Clove(s)
Garlic
12 Leaf(ves)
Basil
  • Olive oil
  • Salt and pepper

Preparation time: 50 min

Preheat your four at 350 °F

  • Pasta dough

    Place all of the ingredients in a food processor, mix until well combined.  Finish the dough by hand and let it rest 30 minutes.

  • Stuffing

    Finely chop the shallots and the sweat them with a little bit of butter. Add the veal before the shallots caramelize. Once the meat is cooked, add the mascarpone and season with salt and pepper to taste.

  • Tomatoes

    Cut the tomatoes into roughly 1cm slices then lay them on a baking sheet.  Sprinkle them with chopped garlic, salt and pepper.  Cook in the oven for roughly 1 hour at 350°C.  Sprinkle with basil once you remove the tomatoes from the oven and finally mix them with the help of your stand mixer.

  • Making the pasta

    Roll out your dough until it is quite thin, making sure it is well floured so it doesn't stick.  Cut it into discs with the help of a cookie cutter or ring mold.  Place the stuffing in the center of each pasta disc.  Lightly wet the edges of the stuffed pasta and then close them gently.  Cook the pasta for roughly 2 minutes in salted boiling water.

You can replace the minced meat with sausage stuffing.

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