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How To make Tortellini Meat Filling
4 lb Cooked veal, pork or chicken
1/4 c Olive oil
2 md Onions; roughly diced
2 tb Finely minced garlic
2 tb Chopped fresh oregano leaves
-=OR=- 1 tb -Dried oregano
1 ts Ground coriander
1/4 c Flour
1 c All-purpose broth
-OR low-sodium chicken broth 1/2 ts Ground black pepper
1/2 ts Salt; or as desired
DEFROST THE COOKED MEAT, if necessary. Heat oil in a medium skillet or fry pan over medium heat. Add onion, garlic, oregano and coriander and cook, stirring, 5 minutes. Add the flour and mix well. Add the broth and meat and cook, stirring, until the mixture thickens and bubbles. Add the salt and pepper. Remove from the heat and scrape into a bowl. Place, uncovered, in the refrigerator to cool. Stuffing can be stored, covered, in the refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing in airtight freezer bags or containers, label and place in freezer for up to 3 months. Makes 6 Cups Filling
How To make Tortellini Meat Filling's Videos
Cheese & Meat Ravioli Recipe, the best homemade ravioli ever!
The best homemade ravioli ever!
Italian ravioli is a delicious dish made with a variety of fillings, including meat, cheese, and vegetables. The most traditional ravioli is made with a filling of ground beef, Parmesan cheese, and eggs. This rich and flavourful filling is enclosed in thin pasta dough, then boiled and served with a tomato or meat sauce.
This version is made using veal and mortadella for a new level of flavours. Ravioli filling always need to be slightly over-seasoned.
Pasta making is not that hard, you will, however, need a pasta machine, if you don’t have one you can still use a rolling pin. The thinner the dough, the better the ravioli. In fact, you want to be able to see the filling through it, that’s what makes it sexy! Italians say it’s a little like sexy lingerie, you want to reveal just a little but not too much! That’s where most people go wrong, making the pasta too thick and hence unsexy!
In this recipe I keep things simple by using all-purpose or plain flour. For me, it’s always worked fine. Traditionally and on the safer side, you would be better off using Italian 00 flour made from soft wheat.
The recipe is simple, one egg per 100grams of flour. My recipe has an extra egg yolk for richness and better colour. Therefore it has a little more flour. Knead the dough for 5 minutes or an average speed of 10 minutes.
Once finished, it should be smooth like playdoh. If the dough seems too sticky, dust a little more flour. When working with the dough, always cover with cling film if not in use.
No matter how you enjoy it, ravioli is a delicious and satisfying dish that will leave you coming back for more!
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Homemade Meat and Cheese Ravioli
Meat and Cheese Ravioli is a delicious dinner recipe, especially when you make the flavorful filling and homemade pasta dough from scratch!
Fabio's Kitchen: Episode 44, Meat Ravioli
It’s an ITALIAN FAVORITE…fresh pasta ravioli filled with a meat filling. And for added flavor, we’re going to glaze the filling with some red wine and balsamic vinegar. Let’s get cooking!
Meat Ravioli recipe can be found here:
For more fast recipes and quick meals, order Fabio's new cookbook Fabio's 30-Minute Italian here:
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How to make RAVIOLI - BEEF RAVIOLI
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Tortellini Filling
Creating a meat filling for the homemade tortellini.
I ravioli in un due stelle Michelin toscano con Gaetano Trovato - Arnolfo**
In questo primo episodio di una serie dedicata alle paste fresche, parliamo di ravioli. Una pasta diffusa per tutto lo stivale in tantissime forme e con altrettanti possibili ripieni. Nelle mani di Gaetano Trovato, due stelle Michelin del ristorante Arnolfo nel Chianti, le paste ripiene della tradizione e le invenzioni creative si trasformano in piccoli scrigni per racchiudere la grande passione dello chef per la Toscana e la cucina d'autore.
In collaborazione con Porcellana Bianca, scopri di più:
1:11 Pasta fresca
1:55 Ripieno ai funghi
3:23 Ripieno alla cipolla
4:33 Pappardella ripiena
6:01 Raviolo piramide
6:58 Raviolo mezza luna
7:47 Agnolotto
9:11 Tortello
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