Tortellini with Ham and Meat Filling

For the tortellini with ham-meat filling, first mix all ingredients for the pasta dough and knead into a smooth dough. Wrap in plastic wrap and let rise for about 30 minutes.

For the filling, sauté onion and garlic in a pan with a little olive oil, then add beef mince and ham and sauté.

Add parsley and season with salt and pepper. Let the mixture cool down.

Roll out the pasta dough very thinly on a lightly floured work surface and cut out circles with a cookie cutter or glass (about 7 cm Ø). Brush the edges of the dough with egg yolk and place ½ tablespoon of filling in the center of each and fold the circles together to form a crescent. Press the edges firmly together and join the two ends, creating the typical tortellin shape.

In a saucepan, bring plenty of water to a boil. Add salt and cook the tortellini in it for about 3 minutes until al dente, then strain.

Heat butter in a pan, add pecans, cherry tomatoes, basil leaves, white wine vinegar and some cooking water and toss briefly. Then add the tortellini. Sprinkle tortellini with ham-meat filling with parmesan if desired.

Preparation Tip:

Tortellini with ham-meat filling is best served with fresh salad.

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