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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
Filling
  • 0.5 tbsp clarified butter
  • 100 g minced meat (pork)
  • 50 g cured ham, cut into pieces
  • 50 g Mortadella sausages, cut into pieces
  • 40 g grated Parmesan
  • a little pepper
  • a little salt
  • a little nutmeg
  • 1 eggs, beaten
Tortellini
  • 2 rolls of pasta dough
Broth
  • 1 litre beef bouillon
  • 1 tsp veal stock
  • 0.5 bunch flat-leaf parsley, finely chopped
  • a little grated Parmesan
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And that's how it's done
And that's how it's done
Filling
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.
Tortellini
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.
Broth
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.