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Roll Out the Pasta into Sheets:

  • Egg pasta, fresh 1 pc

Shaping Round Tortellini:

  • Mozzarella cheese, grated 350 g
  • Cheese, Parmesan, Grated 100 g
  • Gorgonzola cheese 100 g
  • Flour, all-purpose for dusting

Making the Sauce:

  • Olive oil 30 ml
  • Beef, minced 800 g
  • Green Capsicum, brunoise 100 g
  • Onion, brunoise 100 g
  • Carrots, brunoise 50 g
  • Celery, brunoise 50 g
  • Mushrooms brown, finely chopped 180 g
  • Garlic, minced 40 g
  • Parsley 80 g
  1. Roll Out the Pasta into Sheets:

    • Divide the pasta dough into quarters. Work with one piece at a time and keep the other pieces covered.
    • Run the dough through a pasta roller on progressively thinner settings until you have a sheet of paper-thin pasta.
  2. Shaping Round Tortellini:

    • Cut the sheet into rounds using a 3" round cutter, spacing the rounds as close together as possible. Gather the scraps into a ball and put them with the remaining pieces of dough to re-roll later.
    • Place 1 teaspoon of filling in the middle of each round of pasta.
    • Dip your finger in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal.
    • Toss with flour, set aside on well-floured baking sheet, and cover. Repeat with remaining pieces of dough, re-rolling the scraps.
  3. Making the Sauce:

    • Heat olive oil in a large pot over medium high heat. Add meat and season with Knorr Beef Stock Bouillon Powder. Add onions, garlic, celery, capsicum and carrots and cook until meat is browned.
    • Add mushrooms and continue to cook for 5 minutes, stirring occasionally.
    • Stir in Knorr Tomato Pronto. Simmer gently uncovered for 10 minutes, stirring occasionally. Adding a little additional stock made with Knorr Beef Stock Bouillon Powder if needed.
    • Garnish with fresh basil & parmesan cheese.