Tortellini with meat and ham soup
Instructions
Fry the carrot, celery and chopped onion in a saucepan with the butter, for 4-5 minutes; Add the meat and aromatic herbs, add salt and pepper and let stand for a few minutes, stirring; Sprinkle with the white wine and cook for 20 minutes over medium heat.
Let the meat cool, then add ham, 100 g of Parmesan cheese, an egg and nutmeg; Add salt and pepper.
Prepare the dough with flour, a pinch of salt and eggs that remain, as indicated in the recipe; wrap it in a towel and let it rest.
Then roll out the dough into a thin sheet and crop it into many squares of 4 cm from the side, with a serrated or smooth wheel; put over the filling, pieces fold them in half, seal the edges well and formed the tortellini.
Cook the tortellini in boiling broth, until will be al dente; transferred everything in the soup-tureen and serve immediately with grated Parmesan separately.
Ingredients and dosing for 6 persons
- 300 g of flour
- 4 eggs
- 300 g of beef pulp, veal loin and pork loin chop
- 100 g of chopped ham
- 100 g of parmigiano-reggiano
- Nutmeg
- Sage
- Laurel
- Rosemary
- 1/2 cup of dry white wine
- 50 g of butter
- 1 carrot
- 1 costa of celery
- 1 onion
- 200 cl of meat broth
- Salt
- Pepper