Tortellino is a ring-shaped Italian pasta stuffed with either cheese or meat. It is traditionally served with broth, but tastes particularly wonderful with a fresh tomato passata. Tortellini originally comes from Emilia-Romagna, usually associated with the city of Bologna.
This combination of just a few ingredients makes it a really quick and easy, and yet delicious Italian recipe to enjoy with your loved ones.
This recipe makes enough for 2-3 people:
- One package of fresh Tortellini alla Carne (250 grams)
- 300 grams of tomato passata (alternatively, 250 grams of Bolognese ragù)
- One package of cow’s milk mozzarella (125 grams)
- Grated Parmigiano Reggiano (30-40 grams)
- Salt to taste
- Olive oil to taste
- Some fresh basil (optional)
To start off with, preheat your oven at 180°C.
You can then boil a pot of water, then add your fresh Tortellini alla Carne (meat Tortellini) and a bit of salt to taste, and cook this until ‘al dente’ (normally, this would not take more than 2-3 minutes).
When the Tortellini alla Carne are cooked, you can put them in casserole pan and add 300 grams of tomato passata (or alternatively, 250 grams of Bolognese ragù sauce) and make sure to mix them together properly! Then, add thin slices of mozzarella and pour 30 to 40 grams of grated Parmigiano Reggiano on top and just a drizzle of olive oil to taste. Place the casserole pan in the oven and leave it in here for about 15 minutes, until the grated Parmigiano Reggiano on top is golden brown.
Once your oven baked Tortellini are done, you can garnish it with some fresh leaves of basil if you wish and there you go… buon appetito!