Tortellini with walnuts is a main course for the winter, tasty and simple to make if you buy the tortellini ready to cook. You can also make the tortellini at home, with our simple recipe, that take long time anyway. This recipe is made of few ingredients, to which you could also add the mushrooms, if you like.
This is an excellent recipe for the beef tortellini, perfect for the family, much loved by children who appreciate the tortellini and the cream. Anyway this dish has a delicate taste, light and nutritious.
| Prep Time | 30 minutes |
| Cook Time | 5 minutes |
| Passive Time | 2 hours |
| Servings |
people
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Ingredients
for the stuffing
- 80 g beef mince
- ¼ Onion white
- 1 sprinkle Black pepper
- 1 pinch salt
- 4 tbsp olive oil extra virgin
for the seasoning
- 30 g Parmesan cheese
- ½ liter Meat broth
- 8 Walnuts
- 7 cl Double cream
- 1 teaspoon Nutmeg powder
Ingredients
for the stuffing
for the seasoning
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Instructions
- Start the recipe starting with the dough for tortellini. In a planetary, begin to sift the flour (1), so that it does not clump, salt it (2) lightly. Make a hole in the middle. Then open the eggs, putting them in a small bowl (3) so you can check the absence of any piece of shell.
- Now beat the eggs (4) until all is well red, and pour them into the hole (5) that you had previously done. Then start mixing the ingredients with your hands (6) to start forming a draft of dough.
- Now start making the actual dough. Put what you have obtained on a floured board (7) and with sufficient energy knead it (8) for a quarter of an hour, with your hands, turning it over and over again. Once you have obtained your dough of a uniform yellow, put it in the planetary, which you will have previously floured, and cover it with a cloth (9). Leave aside for about half an hour.
- After the dough rests, start to prepare the filling. Peel and finely chop the onion (10), then pour five tablespoons of extra virgin olive oil (11) into a large, non-stick pan. Heat over medium flame and then add the onion (12) to brown.
- Then add the minced meat (13) and cook for about ten minutes, adding salt and pepper (14). Once cooked, turn off the heat and place it in a small bowl (15) to cool.
- Take back the dough and cut it into several parts, sprinkle with flour and flatten it lightly with a rolling pin (16). Then pass them into the pasta roller machine several times (17) to obtain thin sheets of dough (18) of about two millimeters thick.
- Take a puff, flour the countertop again and place it over. Then with the cutter wheel for pasta, cut the puff pastries (19) to have some rectangle and then many squares (20). Then with a teaspoon take a small portion of meat and place it in the center of the square (21).
- Take one corner and fold on the opposite corner (22). Then fold again to have a strip over the two sides (23). Take the two edge and fold them as to give shape to the tortellino (24). Repeat the operation with the rest of the filling until the puff pastries are finished.
- Open the walnuts (25) with a nutcracker and place them in a mortar (26) to be mush (27) and reduce into very small pieces.
- Pour the cream into a small bowl (28) and also add the nutmeg (29) and the walnuts (30). Mix well.
- Now boil the meat stock well and add a little salt (31). Add the tortellini (32) to cook (33) in the broth for about five minutes.
- Once the tortellini are cooked, take them (34) to add in the bowl (35) with the cream and walnuts. Mix well and add the grated Parmesan (36) to mix again and serve immediately on the table.
Recipe Notes
