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Recipe for :

Tortelli di Vitello

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley said:

"From The Campagna Restaurant in Telluride, Colorado - Tuscan ravioli made with fresh pasta and a veal filling. It's a great recipe".


For the Pasta:
3 eggs
1 egg yolk
1 teaspoon olive oil
Pinch of salt
2 cups (approximately) all-purpose flour

For the filling:
1 1/2 lbs. roasted veal (any lean cut such as a shoulder roast) [See Note]
3/4 pound Swiss Chard
3/4 cup fresh fine bread crumbs (quickly grind stale bread in a food processor)
Large pinch nutmeg
1/2 cup grated parmigiano-reggiano
2 eggs
1/4 cup chopped fresh Italian parsley (flat leaf parsley)
2 tablespoons chopped fresh sage
Salt & pepper to taste

[Note: The veal must first be roasted in the oven: season it with olive oil, a small amount of chopped fresh garlic, chopped fresh sage and salt & pepper. Cool it in the refrigerator.]

For the butter sauce:
4 tablespoons of unsalted butter, cut into small pieces, at room temperature or warmer
Fresh whole sage leaves, about 16 large ones or more small ones
A very small pinch of salt
A grind or two of black pepper


The pasta:
Mix the eggs, yolks, olive oil and salt in a food processor with the metal blade. Add the flour and continue to mix until it comes together in a ball in the food processor. (The amount of flour needed can vary a little depending on the size of the eggs and the dampness of the flour.) Take the pasta ball out of the processor and knead it with your hands until it is elastic and smooth. Wrap it in plastic and let it sit for an hour at room

The filling:
Prepare the swiss chard. Thoroughly wash it in cool water to remove the dirt. Remove the stalks. Place the wet chard in a covered sauté / frying pan at high heat to steam it. (No additional water is necessary.) This should take only a few minutes. Thoroughly drain the swiss chard and squeeze out the excess water. Cool in the refrigerator.

Trim off any major pieces of fat from the roasted veal and chop in the food processor (with the metal blade) until it is slightly coarse. Add the cooked swiss chard and process until fine. Empty the mixture into a bowl and stir in all the other ingredients. Mix well.

To assemble the tortelli:
Using a manual pasta rolling machine (Imperia or Atlas), roll out half of the pasta until very thin. Lay the rectangular sheet of pasta onto a lightly dusted surface. Spoon small balls of the filling onto the sheet, two across, about 3" apart down half the length of the sheet. Do this to only half the length of the sheet, as the other half will be folded over to make the top of the tortelli. Before folding, spray the pasta lightly with water so that the two halves will stick and seal. Fold over and press the edges together.

Using a ravioli cutter wheel or a knife, cut out the square tortelli shapes from the filled pasta sheet. (If a knife is used, seal the 4 edges of each tortelli with your fingers.) Place on floured wax paper. If you will not be cooking them right away, also cover them with plastic wrap and refrigerate (will only keep for a few hours).

Repeat with the other half of the pasta.

To cook the tortelli:
Bring a large pot of water to a boil and add salt. Add the tortelli and cook until just tender (try one), about 3 - 4 minutes.

To make the butter sauce:
Place all ingredients in a warm bowl and mix.

Toss the hot, cooked tortelli in the bowl with the sauce.

Serve with a light sprinkling of grated parmigiano-reggiano and a fresh sage leaf garnish.

Serves 4

Shirley Cline