Meat Tortellini with Garlic Cream Sauce
Tortellini di Carne con il Sugo di Crema all’Aglio
In a large saucepan, heat the olive oil over medium heat and slowly sauté the celery, carrot, onion and garlic until they are tender and golden brown, 5-6 minutes. Increase the heat to medium high and add the ground veal and prosciutto. Cook, stirring often, until the meat starts to brown, 10-12 minutes. Add the wine and deglaze, gently scraping the bottom of the pan to dislodge any flavorful brown bits. Reduce the liquid by half, about 1 minute. Add the stock and season with salt and pepper. Bring the mixture to a boil and simmer until it is nearly dry, 15-16 minutes.
Cool the filling slightly and puree in a food processor or blender with the egg, Parmesan cheese and bread crumbs to a thick paste.
To make the tortellini, cut the fresh pasta sheets into 2 inch squares. Place a teaspoon of the filling into the center of a square and fold over to make a triangle. Press out any excess air and seal the edges, dampening lightly with water if needed for a tight seal. Pull the corners of the longest side of the triangle down and pinch together. Fold the remaining tip back to form a tortellini. Place the finished pasta on a well floured tray and repeat with the remaining ingredients. Cover and chill until ready to use.
Bring a large pot of salted water to a boil.
Cook the pasta in the boiling water until it is al dente and heated through, 2-3 minutes. Drain well and return to the empty pot. Gently toss together the tortellini and the warm Garlic Cream Sauce and serve hot.