Meat-Filled Tortellini with Tomato Sauce

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Meat-Filled Tortellini with Tomato Sauce
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Health Score:
7,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
4
For the dough
200 grams Pastry flour (plus more for the work surface)
100 grams Semolina flour
3 eggs
2 Tbsps olive oil
salt
For the filling
350 grams mixed Ground meat
1 tsp sharp Mustard
1 egg
1 Tbsp freshly chopped Basil
1 tsp ground paprika
also
1 egg white
For the sauce
1 size onion
1 garlic clove
1 carrot
1 stalk Celery
olive oil
500 grams diced tomatoes (canned)
1 bunch fresh Basil
1 pinch sugar
freshly ground peppers
2 Tbsps freshly grated Parmesan
How healthy are the main ingredients?
tomatoCeleryolive oilBasilParmesanMustard

Preparation steps

1.

For the dough: Combine the flour and semolina on the work surface and make a well in the center. Beat the eggs, olive oil and a pinch of salt into it. With your hands knead into a smooth, elastic dough that no longer sticks to the work surface. If necessary add a little more flour. Wrap in plastic wrap and refrigerate 30 minutes.

2.

For the filling: Peel and finely chop the garlic. Place in a bowl with the ground beef, mustard, egg, basil and paprika,  season with salt and pepper and mix well.

3.

Divide the dough into pieces, roll out thinly on a floured surface and cut out circles 6 cm (approximately 2 1/2-inches) in diameter. Put 1 teaspoon of the filling in the center. Brush the edges with egg white, fold into a semi-circle and press the edges firmly. Pull the ends  in over the fingers, flip the tortellini over and squeeze to seal the ends.

4.

For the sauce: Peel the onion and garlic and chop finely. Rinse, remove the strings and thinly slice the celery. Peel the carrot and grate coarsely.

5.

Heat 2 tablespoons oil in a saucepan and saute the onion and garlic until soft. Add the tomatoes, carrots and celery and simmer 15 minutes, stirring occasionally. Add a pinch of sugar and season with salt and pepper.

6.

Rinse the basil, shake dry and pluck off the leaves. Cut half into strips.

7.

Bring a large pot of salted water to a boil. Working in batches, cook the tortellini until they bob to the surface and are cooked through, about 5 minutes. Remove with a slotted spoon and drain well. Toss with the sauce, stir in Parmesan cheese and chopped basil and serve garnished with the remaining basil leaves.