PASTA: If you enjoy tortellini, this version of meat filling will not fail to please.

TORTELLINI WITH VEAL AND PORK FILLING

 

 

 

 

1 quantity of fresh pasta dough, see posted recipe                 

3 cups béchamel sauce, see posted recipe

filling:

    8 oz. ground pork                                       

    4 oz. ground veal

    2 oz. bacon, diced                                      

    3 shallots, finely chopped

    10 cremini (brown) mushrooms, chopped              

    ½ cup Marsala wine

    salt and pepper + pinch grated nutmeg

    ½ cup grated Parmesan cheese                    

    1-2 tbsp. olive oil

veggie mix:

    ½ each yellow & red pepper, seeded and julienne                          

    ½ cup shitake fresh mushrooms                             

    ½ large zucchini, julienne               

    ½ cup blanched asparagus                                      

1 tbsp. cooking oil

 

 

 

 

To make filling:  In a large skillet, heat olive oil over medium-high heat until hot. Sauté shallots until softened. Add mushrooms and cook for 3-4 minutes. Add bacon, pork and veal and cook until no longer pink. Drain off excess fat. Add Marsala wine, salt and pepper and nutmeg. Turn off heat. Fold in Parmesan cheese. Remove to a large bowl and cool completely.

 

Add cooking oil into pan and heat over high heat until hot. Add veggie mix, except asparagus, and cook for 3-4 minutes or until softened but still crisp. Add asparagus, tossing well to heat through and salt and pepper to taste.

 

Heat béchamel sauce over medium-low heat until completely heated through and hot, then add in vegetables. Keep warm.

 

 

Make tortellini according to basic tortellini recipe, filling pasta squares with ½ -1 tbsp. filling. Continue filling and shaping tortellini until all the ingredients are used. Cook pasta in a large pot of boiling water with 2 tbsp. salt added until al dente. Drain and add into hot sauce. Toss well before serving.