-
1
First prepare the filling: heat the butter and oil in a heavy skillet and add the garlic.
-
2
Cook briefly and add the celery, onion and carrot.
-
3
Cook briefly, stirring.
-
4
Add the squares of meat and cook, turning the pieces often, until browned on all sides.
-
5
Cook over moderately high heat about 5 minutes.
-
6
Add salt, pepper, sage, marjoram, thyme, rosemary and wine, and continue cooking, turning the pieces of meat often, about 40 minutes.
-
7
Remove and cut the meat into 1-inch cubes.
-
8
Blend the cubes with the remaining sauce in the skillet.
-
9
Grind the mixture, using a meat grinder or a food processor.
-
10
Do not grind too fine if using a processor.
-
11
Scrape the mixture into a bowl, and add one of the eggs, lightly beaten, the cheese, nutmeg, parsley and cream.
-
12
Add salt and pepper.
-
13
Blend well.
-
14
There should be about 3 1/2 cups.
-
15
Prepare and roll out the pasta as indicated in the pasta recipe.
-
16
There will be two portions.
-
17
Brush the top of one portion with the remaining egg, lightly beaten.
-
18
Use about 1 1/2 teaspoons of filling for each tortelloni.
-
19
Shape that amount into a small round ball, and place it on the pasta.
-
20
Continue making balls, and arrange them symmetrically in 3 rows about 2 inches apart.
-
21
There should be a total of about 60 balls.
-
22
Place the other layer of pasta on top of the meatballs.
-
23
Gently but firmly press between the balls to make the second layer of dough adhere to the first.
-
24
Using a ravioli or pastry cutter, cut between each filled pasta to produce squares.
-
25
Sprinkle a baking sheet with cornmeal and arrange the tortelloni on it.
-
26
Let them stand for at least 15 minutes.
-
27
When ready to cook, bring 4 to 6 quarts of water to the boil.
-
28
Add salt to taste, if desired.
-
29
Drop the tortelloni into the boiling water.
-
30
When the water returns to a boil, cook about 2 minutes, until the pasta reaches the desired degree of tenderness.
-
31
Serve with meat and wild mushroom sauce (see recipe).
