Homemade Beef Tortellini
Indulge in the comforting flavors of Italian cuisine with this **Homemade Beef Tortellini** recipe, where delicate hand-rolled pasta envelopes a rich, savory filling of seasoned ground beef, sautéed onions, garlic, Parmesan cheese, and fresh parsley. Perfectly tender with a rustic charm, these tortellini are simmered in a flavorful chicken stock for a light, aromatic finish. Whether you're a pasta-making novice or a seasoned pro, this recipe walks you through creating authentic tortellini from scratch, offering a blend of textures and flavors that will elevate your next meal. Serve this classic Italian dish with a sprinkle of Parmesan and freshly chopped parsley, and bask in the satisfaction of mastering homemade pasta.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 Large eggs
- 1 tablespoon Olive oil
- 1 tablespoon Water
- 8 ounces Ground beef
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Parsley, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 1 cup Chicken stock
Instructions
Start by making the pasta dough. Place the flour on a clean surface and make a well in the center.
Crack the eggs into the well, then add olive oil and water.
Using a fork, gradually mix the flour into the eggs from the inside of the well outward, taking care to keep the well intact until the mixture is too thick to mix with a fork.
Knead the dough by hand for about 10 minutes until it's smooth and elastic. If the dough is sticky, add a little more flour.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
For the filling, heat the butter in a skillet over medium heat. Add the chopped onion and garlic and sauté until soft, about 5 minutes.
Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
Stir in the grated Parmesan cheese, parsley, salt, and black pepper. Transfer the filling to a bowl and let it cool.
Once the dough has rested, divide it into four parts. Roll out each part into a thin sheet using a pasta machine or rolling pin.
Using a round cutter or a glass, cut out circles from the pasta dough.
Place a small amount of filling in the center of each circle.
Fold the pasta over the filling to create a half-moon shape, pressing the edges to seal.
Bring the two corners of the half-moon together and press to form the tortellini shape.
Repeat with remaining dough and filling.
Bring a large pot of salted water to a boil. Add the tortellini and cook for about 4-5 minutes or until they float to the surface.
Meanwhile, in a separate pan, bring the chicken stock to a simmer.
Using a slotted spoon, transfer the cooked tortellini to the simmering chicken stock.
Gently toss the tortellini in the broth to coat.
Serve the beef tortellini hot, garnished with extra Parmesan cheese and chopped parsley if desired.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3684 mg | 160% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 4.8 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 670 mg | 52% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1224 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
