Tortellini with meat

MEAT TORTELLINI 03506 4 PERSONS INGREDIENTS filling: 100 g of lean minced veal, 100 g of chopped pork loin, Ham 100 g fat, 50 g of grated Parmesan cheese, 2 tablespoons oil, 1 tablespoon bread crumbs, nutmeg, salt, pepper (possibly a few tablespoons of broth).

for the dough: 500 g flour, 3 eggs, 1 tablespoon oil, salt and water (s.q.) STUFFING PREPARATION PROCEDURE FRY slowly and moderate focus the meat with the oil for about half an hour.

Remove from heat and put them in the mixer together with slices of prosciutto.

Got a homogeneous mixture, add the parmesan and breadcrumbs: flavored with nutmeg, salt and pepper.

If the stuffing is too dry, sprinkle with a little broth.

Mix well and let rest.

PREPARING DOUGH On work surface, a fountain with 400 g flour (the rest will be used to help mix and flour) in the Middle put a pinch of salt, the oil and the eggs, slightly beaten.

Mix quickly with your fingertips, starting from the inside out.

Knead and, where appropriate, use little water.

After about 10 minutes, you have to get a soft and elastic dough, let it sit under a towel or a salad bowl upside down.

PREPARE TORTELLINI by hand or with the machine, roll out the pastry with two inches thick.

Cropped, with special wheel squares of approximately 3, 5 cm.

off to the side.

In each square put a peanut of stuffing, well-pressed.

Fold the square diagonally to form a triangle.

Align the edges and press around the edges to seal the dough.

Wrap around index finger stuffed dough triangle; Please join the two bottom corners and pinching each other and left outside the upper corner.

Push the tip upwards to give her proper shape tortellini.