Baked tortellini

We do it for the first time sauce:

finely chop the carrot, onion and celery and put them to harden with a little oil.

let the wine evaporate and add the tomato juice and water.

let it simmer for about 1 hour (if you make more sauce, let it boil for at least 2 hours), and if it drops too much, add a little more water.

at the end we add salt and pepper.

Cut the mozzarella and ham into cubes.

Bring water to a boil with salt, and when it starts to boil, add tortellini for 2 minutes. Drain and mix with 7-8 tablespoons of sauce, mozzarella cubes and ham.

Take a tray and put 1-2 tablespoons of ragout sauce on the bottom, then put tortellini, put 1-2 tablespoons of ragout sauce on top and sprinkle with Parmesan.

Put in the preheated oven at 200 ° until golden brown.

serve hot.

Method of preparation

Pasta with goat cheese, spinach and chilli

1. Boil the pasta in boiling salted water. . 2. Heat the oil in a pan

Tortellini with yogurt and ham sauce

Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham

Recipes for children: Tortellini soup

Here's a recipe for Italian-flavored kids: tortellini soup. It is very easy to prepare and is ready in just 30 minutes.


& # 8211 3 cups vegetable soup

& # 8211 a packet of tortellini with cheese

& # 8211 3 large carrots, cleaned and cut into thin slices

& # 8211 3 small celery roots, given on a grater

& # 8211 4 tomatoes, seedless, crushed

Method of preparation

In a large saucepan, mix the Italian soup, water and greens. Then add tortellini and cook for 3 minutes. Then add the carrot and celery. Boil for 14 minutes. Add the tomatoes and spinach and cook for another 2-3 minutes, until the tomatoes and spinach are soft.

Put the hot soup in the plates and you can add grated Parmesan cheese on top.


For the preparation of tortellini pastry with ragù and béchamel sauce, proceed to prepare the seasoning for the pasta, you can use your family recipe, or use the Ragú recipe that I prepare.
You can also buy béchamel sauce for béchamel sauce, or prepare it with this Light Béchamel recipe.
We start by boiling the tortellini in plenty of salted water for half the cooking time.
In the meantime, cut the provola into pieces.
Once the tortellini are cooked, I used the small ones with raw ham, they are drained and poured into a bowl, where we will season it with the ragù prepared beforehand. We will add the diced provola and the béchamel sauce.

Arrange the tortellini in a non-stick pan, add the grana padano on the surface. Bake everything in a preheated oven at 220 ° for 15 minutes, to au gratin better, we put the grill function for 5 minutes.

Here are our tortellini pastry with ragù and béchamel sauce ready to taste!

If you like baked starters, try:

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In his 1624 poem The Kidnapped Bucket (The Stolen Bucket), Modenese poet Alessandro Tassoni writes that during a 1325 battle, Venus, Bacchus, and Mars stopped at a (still-operating) inn in Castelfranco Emilia La Corona. The Bolognese innkeeper was so enraptured with the nude goddess that he tried to replicate her naval in the form of a meat-filled egg pasta known today as the tortellini of Castelfranco Emilia.

This tale has been passed down by generations of rezdôre, the Emilia term for the women who roll out the dough manually. The men, on the other hand, handle the filling. We met some of them at La San Nicola, a voluntary association headquartered in Malvasia Castle in the nearby town of Panzano, and others at Il Tortellante, an association for autistic children - chef Massimo Bottura is involved in both of these institutions.

Il Tortellante (ph Maurizio Camagna)

What they have in common is the desire to transmit, preserve, and share a phenomenon that’s not both gastronomic and social, teaching the craft to a new generation of young people to help them overcome their disabilities and gain independence. Here are some of their stories of these ordinary women.

Already in the 17 th century chronicles of Bologna you can find it written that tortellini should only be eaten in broth. And that’s how traditionalists feel. They say tortellini with cream are an unbecoming modern invention, but they are only partially right.

Worldwide, tortellini are very much appreciated with pesto, tomato sauce or Bolognese ragù. In Italy, however, there are cases when they’re still seasoned with cream. A legacy of the invasion of ham, peas and vodka that characterized the 1980s? No. More than anything else it’s a variation of a dish with its own history and gastronomic dignity.

Tortellino with milk cream is a very refined dish that is nothing more than the meeting, which took place almost by accident, of the raw cream skimmed from freshly heated milk and the pasta of holidays - tortellini. The histories of Emilian cheese-maker families have shown that part of the payment for those working at the dairy farm was in milk products like cheese, butter, ricotta and cream. The idea of ​​coating the classic holiday dish with a layer of precious cream arose in these homes, perhaps by chance or perhaps not.

According to Dotta Confraternita del Tortellino (Scholarly Fellowship of the Tortellino), tortellini with cream can also boast an inventor, the cook Cesarina who used cream skimmed from fresh milk. The Fellowship warns that industrial creams "mortify tortellini under a white blanket, causing them to lose the exaltation that only pure broth can bestow to the filling." The original recipe of tortellini with cream has been lost over time, even though it has fortunately survived in some isolated contexts, like at Osteria del Mirasole in San Giovanni in Persiceto, where it remains on the menu. Among the symbolic recipes of the Osteria, the Tortellini with milk cream and Parmigiano Reggiano aged 30 months are worth the visit. They’re tiny, and to be eaten with a spoon to savor the white, sweet and velvety cream with a slight tang in each bite.

Chef Franco Cimini has managed Antica Osteria del Mirasole in the heart of Emilia between Bologna and Modena for over 20 years. He has never yielded to the temptation of more creative cuisine and remains an undisputed lover of the ancient recipes of rural tradition. This tradition continues to inspire him as he seeks the highest quality ingredients for recipes from the past that can only be maintained and valued with the skill of a cook.

To prepare the classic tortellini at home, here is the recipe for the filling from Franco Cimini, and that of the pasta dough, filed in 1974.

Sos ragu alla bolognese reteta clasica italiana

Sos ragu alla bolognese. Bolognese sauce (bolognez) for pasta is prepared from minced meat with tomato juice and specific flavors. A ragout that combines with cooked pasta or lasagna, cannelloni. A classic of Italian cuisine. It can be prepared in larger quantities and stored for other dates.

The bolognese or bolognese sauce (pronounced & # 8222bolonieze & # 8221 or & # 8222boloniez & # 8221) has its origin in northern Italy, in the city of Bologna, as its name suggests. A pasta recipe with meat that was written to be & # 8222bolognese & # 8221 dates from 1891 and is found in the cookbook of Pellegrino Artusi. The recipe used now differs somewhat from the original one and there are many variants, but the established one is the recipe recorded for the first time by the Italian Academy of Cuisine only in October 1982.

Many people don't feel like cooking pasta sauces for hours and, unfortunately, they buy them in stores, in jars. Make an effort and prepare them at home! It does not compare the taste and aroma of those at home with those on the shelf & # 8230 In addition, you can prepare larger quantities of certain sauces (such as this one, ragu alla bolognese sauce) to keep in jars. In the dormitories in Cluj or Timisoara there were serious supplies of bolognese sauce in a jar, made by the students' mothers. See below how to proceed.

Although the world knows about & # 8222 spaghetti a la bolognese & # 8221, the pasta used by Italians with this sauce are the wide ones: tagliatelle, pappardelle, fettuccine but also tubular pasta like rigatoni or penne. The picture below is taken by Oana even in a restaurant in Bologna.

Here is the recipe these homemade pasta. It is enough to boil them for 2-3 minutes in boiling salted water, drain them and immediately immerse them in the pan with ragu alla bolognese.

The secret of this sauce is to cook long, slow, over low heat and patiently. The recipe and procedure are extremely simple, the sauce cooks almost on its own, but it takes several hours. read on the blog Andrei Constantinescu (Mint & Rosemary) & # 8211 graduate of the prestigious faculty & # 8222Culinary Arts at the University of West London & # 8221 & # 8211 that the cooking of this sauce was entrusted to porters (or porters) from various Italian buildings. They slowly boiled it on a small stove mounted in the booth at the entrance. She also explains to us why it is preferable to cook slow to fast (in a pressure cooker for example): by both you get soft meat but not flavors! When boiled quickly in kukta (pressure cooker), the aromatic molecules in the food volatilize quickly.

Most recipes recommend the use of beef / beef in combination with a little pancetta (salted, seasoned and dried pork breast). Instead of pancetta you can use raw pork breast or bacon, kaiser. You can also make ragu alla bolognese sauce from the whole piece of meat, breaded with pancetta. Only at the end it is crushed with a fork. Do you realize how well it should be boiled?

In some recipes there are mixes of minced beef with pork (at Giallo Zafferano). Some indicate the use of plain or combined olive oil with butter, dry white wine or milk, etc. But all contain thick tomato juice (mashed or canned tomatoes) as well as some vegetables: carrots, onions, celery stalks (celery).

The only spices are salt and pepper, so it's not about the "Italian herbs" that people put in any pizza or pasta recipe. No oregano, basil, rosemary or thyme. No ketchup!

With this ragu is made the famous lasagna & # 8211 see recipe traditional Italian here.

The truth is that this ragu alla bolognese sauce is tasty and flavorful from good slow-cooked beef. You will see what a spectacular transformation the sauce will undergo after 2.5-3 hours of cooking! Only then does it begin to look like a real ragu alla bolognese.

5 recipes with pasta to try at home

1. Pasta with chicken and gorgonzola sauce

You don't have to travel all the way to Italy for a good portion of pasta! You can cook to high standards even in your own kitchen. The preparation below is quite simple. It revolves around a delicious and creamy sauce containing gorgonzola and cream. I combined it with a little chicken breast and a generous portion of pappardelle.

2. Pasta stuffed with mussels and marinara sauce

Mussels are a special ingredient that we usually can't wait to eat. I prepared a recipe a little different today, with them in the foreground. I took them out of the shell, cooked them on the fire for a while and put them in the blender. Then I used them to fill a generous portion of shell pasta. All along with a delicious marinara tomato sauce. Sounds good, doesn't it?

3. Salad with pasta and meatballs

Do you want to eat something tasty today? Let's make a salad with pasta and meatballs together. But, these are not ordinary meatballs. For more flavor, I added to the meat mixture a little sausage meat and a few tablespoons of hummus. We are sure you will like it!

4. Spaghetti with cherry tomatoes and basil

Who can say "no" to a generous portion of pasta? Especially when served in a delicious salad! For best results, cook “al dente” pasta (sure you know what it means!), And serve it with a salad with tomatoes, arugula, and a little basil.

5. Tagliatelle with duck leg

Duck meat is a special ingredient that we must honor and cook carefully. First I pulled the thighs a little in the pan to give them a crust, and then I cooked them in the oven so that they would penetrate well inside. I cleaned the meat well from the bone, and served it with a portion of tagliatelle. We loved it, so we say it's worth a try!

Tortellini with baked ragù

Ingredients for 4 people

350 g of meat tortellini

For the Ragù

300 g minced beef

700 g of tomato puree

1/2 glass of red wine


Prepare a minced onion, carrot and celery, pour it into a large saucepan with evo oil and let it fry slowly.

As soon as the stir-fry begins to wither, add the minced meat.

Brown the minced meat and crumble it as much as you can with a wooden spoon. When it is well browned, blend with the wine and let it evaporate.

At this point add the tomato puree and 2-3 glasses of water. Season with salt and add a teaspoon of sugar.

Bring to a boil then lower the heat, cover and cook over low heat until the tomato puree has narrowed and the ragù is very thick (about 1 hour).

Boil the tortellini in boiling salted water, keeping them a little al dente because they will finish cooking in the oven.

As soon as they are cooked, drain them and season them with the ragù and the caciocavallo cut into cubes.

Dirt the bottom of the terracotta pans with a spoonful of gravy and arrange the tortellini.

On the top layer, add the grain and bake in the oven 180 ° for about 20 minutes .

Cannelloni with minced meat and baked tomato gratin sauce

Cannelloni with minced meat and baked tomato sauce. How to make a recipe for cannelloni stuffed with meat and au gratin with white sauce and parmesan? Do cannellloni boil or not before baking? Baked pasta recipes (pasta al forno). Italian recipes. Recipes with minced meat.

Cannelloni with minced meat and tomato sauce are a kind of Sunday (festive) in the Emilia Romagna region. Traditionally, cannelloni are rolled by hand from dough dough spread on a sheet like lasagna. Nowadays we also find these tubes in the dry version, ready packed in boxes of 250 or 500 g.

I also told you that my daughter is a big fan of pasta and that I cook it 2-3 times a week. Of course, I always change the type of pasta and the related sauces so that we don't get bored. From the simple PDO pasta (garlic, oil, chili pepper & # 8211) see here) or with Genoese pesto to the "al forno" which are more elaborate. Ragu alla bolognese remains her favorite sauce and I make sure to prepare it in larger quantities and freeze it & # 8211 see here how it's done according to the traditional Italian recipe.

With it I also make delicious las bolognese lasagna & # 8211 the recipe here.

In the case of these cannelloni, classic filling is prepared from a mix of minced beef (veal) and composition of salsiccia (Italian sausages) sauteed with olive oil, onion, carrot, celery celery and red wine. Surprisingly, the filling does not contain tomatoes at all and they are present only on the outside of these stuffed cannelloni, along with the white Bechamel sauce. The source of this information is the famous Italian blog Giallo Zafferano. On the other hand, a simple search for "cannelloni" on the website of the Italian gastronomic encyclopedia Cucchiaio d & # 8217Argento, we see that these cylindrical pasta can be prepared with many fillings that vary depending on the season and geographical region: cannelloni amalfitani, Neapolitan, seafood, pumpkin and ricotta, broccoli and gorgonzola etc.

They are not missing ricotta cannelloni and spinach (with ricotta and spinach) which I have already prepared and which are fabulous & # 8211 the recipe here.

This time I filled these cannelloni with minced beef in pork-sauteed mixture in a pan with onion, garlic and olive oil to which I added a can of tomatoes (cubetti or peeled) and dried herbs (basil, oregano). Very tasty!

I used a box of 500 g of cannelloni containing 24 pieces. From these quantities results 6-8 servings of cannelloni with minced meat and baked tomato sauce.

Video: Τορτελίνι καπρέζε (January 2022).