Please select your country
Help us show relevant products and prices based on your location
Bahrain
Kuwait
Oman
Qatar
Saudi Arabia
United Arab Emirates
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.
Chicken
Main Course
Ingredients
Three Cheese Tortellini Bolognese Sauce
−
+
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.
