A tortellini timbale designed for the Easter lunch but delightful on any occasion with a shortcrust pastry shell and a tasty and rich filling of tortellini with a simple dressing always appreciated by the entire family!
Don’t want to venture into the timbale recipe but want a lasagna??????
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HERE ARE SOME RECIPES….
PESTO LASAGNA WITH GREEN BEANS AND POTATOES
CLASSIC LASAGNA WITH RAGU AND BECHAMEL
GOLDEN DROP LASAGNA
TORTELLINI TIMBALE
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 6-8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients TORTELLINI TIMBALE RECIPE
- 2 rolls Shortcrust pastry
- 500 g meat tortellini
- 500 g mixed minced meat (veal beef pork)
- 500 g Tomato sauce
- 100 ml red wine
- 3 tbsp soffritto mix (I use frozen)
- to taste Extra virgin olive oil
- to taste salt and pepper
- to taste Parmesan cheese (grated)
- to taste milk or water (to brush the pastry)
Tools TORTELLINI TIMBALE RECIPE
#ADV
- Baking pan
Preparation TORTELLINI TIMBALE RECIPE
Put a little oil in a saucepan and sauté the classic soffritto with celery, carrot, and onion. Then add the mixed minced meat and cook over high heat, stirring the mixture.
Pour the red wine and let it evaporate.
Add the tomato sauce, stir, season with salt, and continue cooking covered over moderate heat for about 30 minutes.
At the end of cooking, boil the meat-filled tortellini in plenty of salted boiling water.
Drain them al dente and cool them quickly under a stream of running water.
Place them in a bowl and season them with the mixed minced meat ragu and a generous sprinkle of grated Parmesan cheese.
Line a mold at least 3 inches high and a diameter of 8-9 inches with one roll of shortcrust pastry, also coming up on the sides.
Prick the bottom with a fork and pour in the well-seasoned tortellini.
Cover with the second roll of shortcrust pastry (leave a small chimney, a hole for the steam that will form during cooking) sealing the tortellini timbale well at the edges.
Moisten the surface with milk or water. With the scraps, if you want, decorate the pastry; I made little butterflies with cookie cutters….which you can’t see at all ^_^!!!
Bake at 338°F for about 40 minutes or according to your oven’s characteristics until the pastry is nicely golden!
Remove the tortellini timbale from the oven, let it rest for 4-5 minutes, then serve at the table! Enjoy your tortellini timbale!!
Annalisa
I remind you that at the top where you see the blog menu, there is a magnifying glass 🔍 that will allow you to, by entering an ingredient or the title of a recipe, find all the preparations with that title or ingredient, and I hope that among these you will find recipes to your liking!
Advice and notes
If you prefer, you can add bechamel along with the ragu to wrap the pasta; you can also choose tortellini with a different filling…. the final choice is always yours!!!
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