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Pork bolognese stuffed tortellini with cheesy rose sauce
This pork bolognese dish features ground pork, hearty veggies, red wine, and parmesan stuffed in pillowy soft tortellini and tossed in a cheesy rose sauce.
YIELDS
4
TO
6
Ingredients
Pork Filling
- 1 tablespoon olive oil
- 1/2 kg ground pork
- 1/3 cup celery, diced
- 1/3 cup onion, diced
- 1 tablespoon garlic
- 1/3 cup carrots, diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon chilli flakes
- 1 cup red wine
- 1 cup tomato puree
- 1/2 + 1/4 cup cream
- 1 tablespoon parsley, chopped
- 1/2 cup parmesan
Tortellini
Cheesy Rose Sauce
- 4 egg yolks
- 1 1/2 cups flour
- 1 tablespoon olive oil
- 3 tablespoons water
- 2 eggs, for egg wash
Serve
- Parmesan, for garnish
- Parsley, for garnish
Directions
Pork Filling
- Add some oil to a pan. Add pork and season with salt and pepper. Place onions, carrots, celery and garlic into a mini food chopper and blitz. Add to the frying pan with the pork and mix well.
- Add the red wine and cook for three to five minutes to let it reduce. Add tomato purée and mix well. Simmer over low heat while you make your pasta dough.
Tortellini
- Pile the flour onto a clean, dry countertop. Create a small well in the centre of the flour. Add the egg yolks and using a fork, gently combine the flour and eggs. Once the dough starts to come together you can add a splash of water and knead it well until it comes together into a smooth ball.
- Wrap the dough in plastic wrap and place it in the fridge to set up for 30 to 60 minutes.
- Remove the pork filling from the stove top and spread it out onto a baking tray to cool.
Cheesy Rose Sauce
- Place olive oil into the heavy-bottomed pot and place over medium-high heat. Add diced onion, Cook, while stirring for one to two minutes.
- Add garlic and stir.
- Add tomato sauce and cream and stir. Cook for five minutes.
- Add cheese slices and stir to melt.
Make the Pasta
- Set up your pasta machine.
- Cut the dough in half, and cover the unused portion in plastic wrap to avoid it drying out. Roll the first out by hand on a very lightly floured surface until about half an inch thick. Starting at level one- roll your pasta dough through the machine. Set the machine to two and roll again. Continue this way, moving up levels as needed and feeding the dough through the machine until the dough is long and thin.
- Using a circle form - cut your dough into circles.
- Add one teaspoon of filling to each circle and then brush the edges of the dough with egg wash.
- Fold each circle in half and using your fingers, seal the edges by pressing them firmly together. Place a dab of egg wash in one corner of the half circle and bring the two corners together and pinch to secure. Place on a tray and cover until ready to cook.
- Repeat until all of the tortellini are done.
- Place a pot of water on the stove over high heat. Add salt to the season. Cook tortellini for five minutes until they float to the surface. Grab from boiling water and place into warm rose sauce.
Serve
- Top with fresh parsley and top with Parmesan Cheese. Serve and enjoy!
