Tortellini alla bolognese
Tortellini are pockets of flavour which can be matched with all sorts of sauces. One of the most popular recipes in Emilia-Romagna is tortellini alla bolognese, a rich meaty dish that goes perfectly with a glass of red wine on cold nights.
For the dough:
• 200g flour
• 2 eggs
• Salt, for seasoning
For the filling:
• 80g ham, chopped
• 40g mortadella, chopped
• 150g minced veal
• 1 egg
• 40g grated parmesan cheese
• 25g butter
• Salt, for seasoning
1. Mix flour with eggs and a pinch of salt for dough mixture. Leave to stand for 15 minutes.
2. Meanwhile, melt butter in a saucepan over high heat. Sauté veal for about 10 minutes. Season with salt.
3. Once sautéed, set aside in a bowl to cool.
4. Add cheese, ham and mortadella.
5. Combine with egg.
6. Roll dough into a thin sheet and over it, place the interspersed filling.
7. Cut small squares, and fold each into a triangle. Give the tortellini their characteristic shape, matching the corners.
8. Allow 20 tortellini per person.
9. Cook tortellini in a large saucepan of salted boiling water. Drain.
9. Serve in meat broth or with tomato sauce.