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Roll Out the Pasta into Sheets:

  • Egg pasta, fresh 1 b
  • All-purpose flour for dusting 100 g

Making the Sauce:

  1. Roll Out the Pasta into Sheets:

    • Divide the pasta dough into quarters. Work with one piece at a time and keep the other pieces covered.
    • Run the dough through a pasta roller on progressively thinner settings until you have a sheet of paper-thin pasta. (Setting #6 on a Kitchen Aide pasta roller attachment).
  2. Shaping Round Tortellini:

    • Cut the sheet into rounds using a 3" round cutter, spacing the rounds as close together as possible. Gather the scraps into a ball and put them with the remaining pieces of dough to re-roll later.
    • Place 1 teaspoon of filling in the middle of each round of pasta.
    • Dip your finger in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal.
    • Toss with flour, set aside on well-floured baking sheet, and cover. Repeat with remaining pieces of dough, re-rolling the scraps.
  3. Making the Sauce:

    • Heat olive oil in a large pot over medium high heat. Add meat and season with Knorr Chicken Stock Powder. Add onions, garlic, celery, capsicum and carrots and cook until meat is browned.
    • Add mushrooms and continue to cook for 5 minutes, stirring occasionally.
    • Stir in Knorr Italian Tomato Sauce. Simmer gently uncovered for 10 minutes, stirring occasionally. Adding a little additional stock made with Knorr Chicken Stock Powder if needed.
    • Garnish with fresh basil & parmesan cheese.
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