A tortellini timballo conceived for Easter lunch (Easter) but delightful on any occasion, with a shell of shortcrust pastry and a tasty, savory filling of tortellini dressed in a simple sauce that everyone in the family will always enjoy!
Don’t feel like tackling the timballo recipe but want lasagna instead??????
I’ve opened a recipe channel on WhatsApp open to everyone and free — no notifications or sounds — you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll find one sweet and one savory recipe to read!
HERE ARE SOME RECIPES….
PESTO LASAGNE WITH GREEN BEANS AND POTATOES
CLASSIC LASAGNE WITH RAGU’ AND BESCIAMELLA
GOCIA ORO LASAGNE
TORTELLINI TIMBALLO
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients TORTELLINI TIMBALLO RECIPE
- 2 rolls shortcrust pastry
- 1.1 lb meat tortellini
- 1.1 lb mixed ground meat (veal, beef, pork)
- 2 cups tomato passata
- 3 fl oz red wine
- 3 tbsp mixed soffritto (I use frozen)
- to taste extra virgin olive oil
- to taste salt and pepper
- to taste Parmigiano Reggiano (grated)
- to taste milk or water (for brushing the pastry)
Tools TORTELLINI TIMBALLO RECIPE
#ADV
- Baking pan
Preparation TORTELLINI TIMBALLO RECIPE
Put a little oil in a saucepan and brown the classic soffritto of celery, carrot and onion. Then add the mixed ground meat and cook over high heat, stirring the mixture.
Pour in the red wine and let it evaporate.
Add the tomato passata, stir, season with salt and continue cooking covered over moderate heat for about 30 minutes.
When the sauce is ready, cook the tortellini filled with meat in plenty of boiling salted water.
Drain them al dente and cool them quickly under a stream of running water.
Place them in a bowl and toss with the ragù of mixed ground meat and a generous sprinkle of grated Parmigiano Reggiano.
Line a mold at least 3 1/8 in (8 cm) high and about 8–8 2/3 in (20/22 cm) in diameter with one roll of shortcrust pastry, bringing it up over the edges.
Prick the bottom with the tines of a fork and pour in the well-seasoned tortellini.
Cover with the second roll of shortcrust pastry (leave a small vent for the steam that will form during cooking) sealing the tortellini timballo well around the edges.
Moisten the surface with milk or water. With the scraps, if you like, decorate the pastry — I made little butterflies with cookie cutters… which barely show ^_^!!!
Bake at 338°F for about 40 minutes or according to your oven’s characteristics until the pastry is nicely golden!
Remove the tortellini timballo from the oven, let it rest for 4–5 minutes then serve! Enjoy your meal with the tortellini timballo!!
Annalisa
I remind you that up at the blog menu you will find a magnifying glass 🔍 that will allow you, by entering an ingredient or the title of a recipe, to find all preparations that contain that title or ingredient — I hope you will find recipes you like among them!
Tips and notes
If you prefer, along with the ragù you can also add a béchamel to coat the pasta; you can choose tortellini with a different filling too…. as always the final choice is yours!!!
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SEE ALSO
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