Meat Tortellini

Description

Custom blend of beef, pork, prosciutto, and spices folded together with Parmesan cheese.

At a Glance

Item Code

40222

Weight

2/5 lbs

Case Count

585 each

Dimensions

1.5" x 1.5"

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Recipe Ideas

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Meat Tortellini in Classic Minestrone

Ingredients (4 servings):

  • ¾ lb tortellini
  • 2 oz lard or butter
  • 5 San Marzano tomatoes (small diced)
  • 2 cups mirepoix (diced)
  • 2 ea zucchini, (small)
  • 1/3 cup Borlotti beans
  • 1 cup spinach
  • 2 ea garlic cloves (minced)
  • 1 cup green beans (sliced bias)
  • 1 cup of broccoli florets
  • TT extra virgin olive oil
  • TT Parmigiano Reggiano
  • TT salt and pepper

Directions:

Heat lard in a large pot. Add celery, carrots, onions and garlic and sweat for few minutes. Next, add the beans and zucchini. Add quarts of cold water and simmer for 2 hours. Finally, add the rest of the vegetables and season with salt and pepper. Cook for 10 minutes longer. Scoop 2 ladles of minestrone in a food processor and puree. Return the mixture to the pot. Add tortellini and cook for 3 minutes longer. Plate accordingly and garnish with Parmigiano Reggiano.

About the Dish:

“Minestrone soup of Italian origin predates the Roman Empire, and even the Roman Republic. This soup has many variations including vegetarian and non-vegetarian styles and has also become popularized in the US. It is argued that no matter what the base of the soup is or seasonal vegetables used in order to be considered a true minestrone, Borlotti aka Cranberry or Romano beans, must be used.”

Meat Tortellini with Green Puttanesca

Ingredients (4 servings):

  • 1 lb Meat Tortellini
  • 2 tbsp olive oil
  • 6 cloves garlic, thinly sliced
  • 1 tsp hot pepper flakes
  • 1/2 cup pitted small green olives
  • 1/4 cup capers, drained
  • 2 tbsp anchovy paste
  • 1 cup marinated artichoke hearts, chopped
  • 1 tomato, chopped
  • 1/2 cup grated Parmesan cheese (approx.)
  • 1/2 cup chopped fresh parsley
  • 1 tbsp finely grated lemon zest

Directions:

Heat oil in large skillet set over medium-high heat; cook garlic and hot pepper flakes for about 3 minutes or until softened but not browned. Add olives, capers and anchovy paste; cook, stirring constantly, for about 2 minutes or until heated through and sizzling. Add artichoke hearts and tomato; cook for about 3 minutes or until heated through. Cook tortellini in boiling, salted water. Drain well, reserving 1/2 cup cooking liquid. Add tortellini to skillet, adding enough of the reserved cooking liquid to coat well. Sprinkle Parmesan, parsley and lemon zest over top; toss well. Arrange on platter. Garnish with sprinkle of Parmesan.

About the Dish:

“This green Puttanesca tortellini is made with a twist on traditional Puttanesca sauce. Puttanesca is salty, tangy, and can be as spicy as you want it to be. It is traditionally made with tomatoes, black and Kalamata olives, anchovy paste, and capers. ”

Meat Tortellini with Salsiccia Piccante, Roasted Peppers and Red Onions

Ingredients (4 servings):

  • ¾ -1 lb tortellini
  • 3 ea spicy Italian sausages
  • 1 ea red bell pepper (julienned)
  • ½ ea red onion (shaved)
  • 1 Tbsp Italian tomato paste
  • 1 cup dry white wine
  • TT extra virgin olive oil
  • 1 tsp crushed red pepper
  • 1 Tbsp Italian parsley (chopped)
  • TT Pecorino Romano

Directions:

Roast pepper, then peel and julienne. Set aside. Remove casing from sausage and cook with crushed red pepper in olive oil until it turns golden brown. Add tomato paste and cook for 1 additional minute. Add white wine then reduce almost completely. Incorporate shaved onions and roasted peppers. Cook until the onions start to wilt. Season, and toss cooked tortellini in the skillet with sausage and finish with parsley. Plate and top with Pecorino Romano.

About the Dish:

“Italian Sausage in the US is classified under 2 main categories, hot or sweet. This style of sausage has some spice variation but traditionally is made from pork with the inclusion of red pepper flakes and fennel seeds. To be considered a true Italian sausage whether ground or cased in links the meat needs to contain at least 20% fat.”

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