Beef Tortellini Recipe: How to Make Beef Tortellini in Brodo

• ¼ pound lean ground beef
• 2 ounces prosciutto, finely diced (optional)
• 3 ounces shredded Parmesan cheese
• 1 tablespoon fresh oregano leaves, finely chopped
• 1 pinch freshly grated nutmeg
• 1 garlic clove, finely grated or minced
• ¼ teaspoon red pepper flakes
• black pepper to taste
• 2 teaspoons kosher salt, plus more to taste
• 1 large egg
• 1 tablespoon olive oil
• ¾ cup 00 flour or all-purpose flour, plus more for dusting

1. 1

   Make the tortellini filling. In a medium bowl, combine the beef, prosciutto, Parmesan, oregano, nutmeg, garlic, red pepper flakes, 1 teaspoon salt, and a few cracks of black pepper. Mix until very evenly blended. Cover and refrigerate filling for at least 2 hours (this helps the flavors meld together).

2. 2

   To make the pasta dough, mix flour and 1 teaspoon of salt in a large bowl. Using your knuckles, create a well in the center of the flour, leaving a thin layer at the bottom of the well.

3. 3

   Crack 1 egg into the well, and using a fork, whisk the egg until frothy. Add olive oil to the well. Using your other hand, add a little flour into the mixture.

4. 4

   When the egg-flour mixture is no longer runny, turn the dough onto a clean surface and use a bench scraper to cut in the rest of the flour.

5. 5

   Bring the dough together with your hands, and knead until it forms a smooth ball, about 5–10 minutes. The finished dough should lightly spring back when pressed with your finger, but otherwise, hold the indent.

6. 6

   Wrap the dough in plastic wrap, and refrigerate for 30 minutes.

7. 7

   When ready to roll the dough, lightly flour a clean work surface. Using either a rolling pin, a tabletop pasta roller, or a stand mixer attachment for making pasta, roll the dough into a single layer until it is thin, but does not rip. If using a roller attachment, mark the halfway point of the finished ribbon of dough with a paring knife; if using a rolling pin, divide the dough into two halves before rolling.

8. 8

   Cut the pasta dough into 2-inch squares.

9. 9

   Spoon 1 teaspoon of filling over the center of each pasta square.

10. 10

    Dip your finger in water and lightly trace the edges of the pasta to moisten. Fold one corner across to the opposite corner to form a triangle. Press firmly to seal and remove any air bubbles. Draw the bottom two corners together to form a small ring (similar to a kerchief).

11. 11

    Set on a floured surface baking sheet and repeat with the remaining dough.

12. 12

    To cook tortellini, boil a large pot of salted water over medium-high heat.

13. 13

    Carefully transfer tortellini to the water. Cook, stirring to prevent sticking, until all of the tortellini have popped up to the surface, about 5 minutes (cut into one tortellini to make sure the filling cooks through).

14. 14

    Drain the pasta and serve tortellini in warm chicken broth, vegetable broth, or your choice of sauce or soup.

15. 15

    You can freeze tortellini for up to 3 months. After folding, place all the tortellini on a floured sheet tray without touching each other, and flash freeze for 1 hour. Then transfer tortellini to a freezer bag or container to freeze long-term. Cook straight from frozen in boiling water. The tortellini may take a few minutes to bob to the top.

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