Homemade Tortellini with Meat Filling – Easy Pasta Recipe

The standard method of preparing tortellini is in broth, determining about 2½ quarts home made meat broth for cooking and serving 100 tortellini, around 6 servings. Not as standard, however excellent all the same is Cream and Butter Sauce, or Tomato Sauce, or Bolognese Meat Sauce. Determine around TWO dozen tortellini per individual when serving them with sauce. In all the above situations, serve with grated Parmesan. And this the suggested sauce.


Igredients You’ll need


  • ¼ pound pork
  • 6 ounces boned, skinless chicken breast
  • 2 tablespoons butter
  • Salt
  • Black pepper, ground fresh from the mill
  • 3 tablespoons mortadella chopped very fine
  • 3 tablespoons mortadella chopped very fine
  • 1¼ cups fresh ricotta
  • 1 egg yolk
  • 1 cup freshly grated parmigiano-reggiano cheese
  • Whole nutmeg


Home made pasta dough or prepared as guided by the machine method, by the hand-rolled technique, using 4 large eggs, around 2 cups unbleached flour, and also 1 tablespoon milk.



1. Dice the pork and the boned, skinless chicken breast into ½-inch cubes.

2. Place the butter in a skillet and also turn on the heat to medium. Once the butter foam starts to subside, add the cubed pork, 1 or 2 pinches of salt, and some grindings of pepper. Cook for 6 or 7 min’s, turning it to brown it evenly on all sides. Using a slotted spoon, take it off from the skillet and put aside to cool.

3. Put the chicken parts to the skillet with a pinch of salt and some grindings of pepper. Brown the chicken on all sides, cooking it about TWO minutes. Take it off from the skillet with a slotted spoon and put aside to cool with the pork.

4. As soon as cool enough to deal with, chop the pork and chicken together into a grainy, slightly coarse consistency. It’s okay to use the food processor, however don’t reduce the meat to a pulp.

5. Place the chopped meat inside a bowl and add the mortadella, ricotta, egg yolk, grated…

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