Keine Kamera verfügbar. Bitte Zugriff auf Kamera erlauben und Applikation neu starten.
For a short time only! When you spend CHF 200 or more, you'll receive a CHF 20 voucher for your next purchase! (excludes Vinolog deliveries) Show more
Tortellini in broth
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 374
  • Fat about 14g
  • Carbohydrates about 38g
  • Protein about 22g
This is needed
This is needed for 4 people
  • 0.5 tbsp clarified butter
  • 100 g minced meat (pork)
  • 50 g cured ham, cut into pieces
  • 40 g grated Parmesan
  • 50 g Mortadella sausages, cut into pieces
  • a little salt
  • a little pepper
  • a little nutmeg
  • 1 egg, beaten
  • 2 rolls of pasta dough
  • 1 litre beef bouillon
  • a little grated Parmesan
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 tsp veal stock
View these products
And that's how it's done
And that's how it's done
Heat the clarified butter in a frying pan, stir fry the mince for approx. 3 mins., allow to cool slightly. Using a food processor, blitz the meat with the cured ham and mortadella until you have a very fine mixture, add the cheese, season. Add 2 tbsp of egg, set aside the remainder of the egg. Blitz the mixture again briefly until smooth.
Cut 1 piece of pasta dough into approx. 5 cm squares. Brush the squares with a little egg. Place approx. 1 tsp of filling in the centre of each square, fold the pasta over the filling into a triangle. Press the edges together firmly, pressing out any trapped air. Bend the two ends inwards, press together firmly. Place the tortellini on a floured tea towel. Repeat the process with the 2nd piece of pasta dough and the remainder of the filling.
Bring the bouillon and veal stock to the boil, add the tortellini, reduce the heat, cook the tortellini at just below the boil for approx. 5 mins. Garnish with parsley and parmesan.

Recommended Wines