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Three Cheese Tortellini Bolognese Sauce
Designed for professional chefs, check out this Three Cheese Tortellini Bolognese Sauce recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Stock Powder and Knorr Professional Italian Tomato Base.
Ingredients
Three Cheese Tortellini Bolognese Sauce
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Rs0.0
Pasta Sheets:
Egg pasta, fresh
/b
1.0 b
0%
All-purpose flour for dusting
/g
100.0 g
0%
Sauce:
Olive oil
/ml
30.0 ml
0%
Beef, minced
/g
800.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
10.0 g
0%
Onion, brunoise
/g
100.0 g
0%
Celery, brunoise
/g
50.0 g
0%
Carrots, chopped
/g
50.0 g
0%
Mushrooms brown, finely chopped
/g
180.0 g
0%
Knorr Italian Tomato Base (12x700g)
/g
400.0 g
0%
Mozzarella cheese, shredded
/g
350.0 g
0%
Parmesan cheese, grated
/g
100.0 g
0%
Crumbled feta cheese
/g
100.0 g
0%
Parsley chopped
/g
80.0 g
0%
/
Pasta Sheets:
-
Egg pasta, fresh 1.0 b
-
All-purpose flour for dusting 100.0 g
Sauce:
-
Olive oil 30.0 ml
-
Beef, minced 800.0 g
-
Onion, brunoise 100.0 g
-
Celery, brunoise 50.0 g
-
Carrots, chopped 50.0 g
-
Mushrooms brown, finely chopped 180.0 g
-
Mozzarella cheese, shredded 350.0 g
-
Parmesan cheese, grated 100.0 g
-
Crumbled feta cheese 100.0 g
-
Parsley chopped 80.0 g
Preparation
-
Pasta 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 KitchenAide pasta roller attachment).
-
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 tsp 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 a well-floured baking sheet, and cover. Repeat with remaining pieces of dough, re-rolling the scraps.
-
Sauce:
- Heat olive oil in a large pot over medium high heat. Add meat and season with Knorr Professional 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 Professional Italian Tomato Base. Simmer gently uncovered for 10 minutes, stirring occasionally. Adding a little additional stock made with Knorr Professional Chicken Stock Powder, if needed.
- Garnish with fresh basil and parmesan cheese.
