Meat Filling for Tortelloni
1 tablespoon butter
1 tablespoon olive oil
1 cup finely chopped onion
3 cloves garlic finely, chopped
1-1/3 pounds ground beef
1 cup grated Parmigiano-Reggiano
1/2 cup fine, dry bread crumbs
1/2 cup chopped fresh Italian flat leaf parsley
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
Combine the butter and the oil in a large, heavy skillet over low heat until butter is melted. Add the onion and cook about 4 minutes. Add the garlic and cook for another minute. Push the onion mixture to one side of the skillet and add the beef to the exposed area, pressing down to make an even layer. Increase the heat to medium-high. Cook until the underside of the beef is browned, about 3 minutes. Turn the meat over, cook until second side is browned, about 3 minutes. Stir onion mixture frequently while meat is frying.
Break up the beef with the back of a spoon and stir into the onion mixture. Cook until no pink remains, about 2 minutes. Remove meat mixture with slotted spoon to a bowl and cook to tepid, about 30 minutes.
Add the cheese, the bread crumbs, parsley, salt and the nutmeg to the beef mixture and toss lightly. Beat eggs lightly in small bowl and add to the beef. Mix with hands until well combined.
Use as a filling for tortelloni, ravioli, or crespelle. I love to make spinach pasta for this filling.
The gorgeous photo is from Bron Marshall’s blog and the recipe is one I I’ve been using for years and is adapted from a magazine no longer being published.
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