Grandma’s meat tortelli, a first course from family Sundays, is very popular in my house. I learned from my dear grandma who made them every Sunday. They are so good, simply seasoned as in this case and also using leftover meat maybe from boiled meat or simply boiled meat, they were indeed prepared as a recovery recipe. You’ll see how delicious they are.
These meat tortelli are also perfect when seasoned with a good Bolognese sauce, or with lentil sauce or vegetable sauce to lighten the dish. However, I find this dish perfect even simply with butter and sage. In short, whatever seasoning you choose for these meat tortelli will be perfect.
Below, I leave you other recipes for filled fresh pasta made like my grandma, and then we’ll go right under the photo to discover how to prepare these meat tortellini!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Grandma’s Meat Tortelli Ingredients
- 4 eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 cups semolina flour
- 1 pinch salt
- 14 oz beef (boiled)
- 3.5 oz mortadella (optional)
- 2 oz prosciutto (optional)
- 6 tbsps Grana Padano cheese, grated
- 2 sprigs parsley (fresh)
- to taste salt
- 1 egg
- 3/4 cup heavy cream
- 1 tsp saffron threads
Preparation of Grandma’s Meat Tortelli
To prepare the egg dough, follow my recipe HERE. You can vary by adding fewer eggs and instead a few tablespoons of water, or use all-purpose flour, or even whole wheat flour and all-purpose flour.
To prepare the filling for your Grandma’s meat tortelli, put the already boiled meat, which can be roasted or braised, even leftover from some other preparations from previous days, in a mixer or grinder.
Shred the prosciutto and cut the mortadella into pieces before adding them to the mixer with the other ingredients.Add a pinch of salt, parsley, egg, and grated cheese, and chop everything finely.
The more you chop, the more homogeneous your filling will be.Take your dough out of the fridge, roll it into a thin sheet at least 2 inches high, fill with a teaspoon of filling, leaving space all around to cut the dough squares and close them into triangles.
Once the entire sheet is filled, cut the squares, fold into triangles, and with the help of your index finger, wrap each tortellino and pinch the edge to close it like a little hat. Sprinkle the work surface with semolina flour and set the tortelli to dry until they are all ready.In a small pan, heat the cream until almost boiling, add the saffron dissolved in a little water (even the pasta cooking water is fine), stir and keep warm over a very low flame.
Heat plenty of salted water and cook the meat tortelli until they float to the surface, it will only take a couple of minutes.
Drain them with a slotted spoon into the pan with the seasoning, sauté for a few minutes to flavor, then turn off the heat, put in a soup bowl, serve your meat tortellini piping hot and..
ENJOY YOUR MEAL
meat tortelli tips
Meat tortelli can be prepared with leftovers of any meat preparations, as it was considered a recovery dish by peasants during times when nothing was wasted. Prepare it even a day in advance and place them on a tray covered with parchment paper and sealed in a bag in the fridge.
Or you can freeze them raw, then put them in freezer bags and take them out and cook them when needed.
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