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Meat-Stuffed Tortellini on a Bed of Peas, Celery and Shredded Asado in Wine Sauce

Ingredients

Durum flour
Olive oil
Salt
Eggs
300 gr. ground beef
White onions
Potato
1 bunch of celery
Cumin
30 gr. white pepper
50 gr. sweet paprika
2 cups Teriyaki sauce
1 cup red wine
1 can of green peas

Preparation

For the dough:
1/2 kg Durum flour
1 tablespoon olive oil
1 teaspoon salt
5 eggs
1/4 cup lukewarm water
Mix until a uniform dough is obtained and knead until dough is elastic. Wrap in a damp towel and refrigerate for 2 hours. Take out the dough and cut into small pieces and roll in a pasta machine from level 3 to level 1.

Filling:
Ground meat (ribs/neck)
2 white onions grated on a grater and squeeze out liquid.
1 potato grated on a grater and squeeze out liquid, season with salt and pepper only, fry in a pan and drain the liquid.

Directions: Form a square, fill in the center and fold to form a triangle and fold into the center.

Cooking:
Boil water with 1 cup oil and 1 tablespoon salt. Bring to a boil, placing no more than 5 units each time in pot. Once the tortellinis float to top, remove to a bowl of ice water.

Sauce:
Chop thin celery, asado meat and white onion, and add: cumin, white pepper, sweet paprika, Teriyaki sauce, red wine. Bring to a boil. Take 2 cups of the pasta cooking water and add the peas, cook for about 15 minutes and add the tortellini to the sauce.