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Tortelloni With Meat Filling

Ingredients

  • 1 pound pasta (see recipe)
  • ¼ cup butter
  • ¼ cup olive oil
  • 2 cloves garlic, peeled and cut in half
  • ¾ cup coarsely chopped celery
  • ⅓ cup coarsely chopped onion
  • ¼ cup coarsely chopped carrot
  • 1 pound boneless breast of veal, trimmed and cut into portions about 4 inches square
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 3 small 1-inch-long leaves fresh sage or 1/2 teaspoon dried
  • 3 small sprigs fresh marjoram or 1/2 teaspoon dried
  • 2 sprigs fresh thyme or 1/2 teaspoon dried
  • 1 tablespoon loosely packed rosemary leaves or 1/2 teaspoon dried
  • 6 tablespoons dry white wine
  • 2 eggs
  • ⅓ cup freshly grated Parmesan cheese
  • ¼ teaspoon freshly grated nutmeg
  • 2 teaspoons finely chopped parsley
  • 2 tablespoons heavy cream
  • Cornmeal
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      403 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 88 milligrams cholesterol; 112 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

approximately 60 tortelloni

Preparation

  1. First prepare the filling: heat the butter and oil in a heavy skillet and add the garlic. Cook briefly and add the celery, onion and carrot. Cook briefly, stirring.
  2. Add the squares of meat and cook, turning the pieces often, until browned on all sides. Cook over moderately high heat about 5 minutes. Add salt, pepper, sage, marjoram, thyme, rosemary and wine, and continue cooking, turning the pieces of meat often, about 40 minutes.
  3. Remove and cut the meat into 1-inch cubes. Blend the cubes with the remaining sauce in the skillet. Grind the mixture, using a meat grinder or a food processor. Do not grind too fine if using a processor.
  4. Scrape the mixture into a bowl, and add one of the eggs, lightly beaten, the cheese, nutmeg, parsley and cream. Add salt and pepper. Blend well. There should be about 3 1/2 cups.
  5. Prepare and roll out the pasta as indicated in the pasta recipe. There will be two portions. Brush the top of one portion with the remaining egg, lightly beaten.
  6. Use about 1 1/2 teaspoons of filling for each tortelloni. Shape that amount into a small round ball, and place it on the pasta. Continue making balls, and arrange them symmetrically in 3 rows about 2 inches apart. There should be a total of about 60 balls.
  7. Place the other layer of pasta on top of the meatballs. Gently but firmly press between the balls to make the second layer of dough adhere to the first. Using a ravioli or pastry cutter, cut between each filled pasta to produce squares. Sprinkle a baking sheet with cornmeal and arrange the tortelloni on it. Let them stand for at least 15 minutes.
  8. When ready to cook, bring 4 to 6 quarts of water to the boil. Add salt to taste, if desired. Drop the tortelloni into the boiling water. When the water returns to a boil, cook about 2 minutes, until the pasta reaches the desired degree of tenderness. Serve with meat and wild mushroom sauce (see recipe).

1 hour 45 minutes

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