Timballo di Tortelloni
easy
70 mins
70 mins
Ingredients
- 50 g Butter
- 250 g Flour
- 1 TABLESPOON Sugar
- 7-10 Tbsp Salt
- 1 egg (size M)
- 2 Carrots
- 1 Onion
- 1 Garlic clove
- 1 stalk of celery
- 1 TABLESPOON Olive oil
- 200 g mixed minced meat
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Tomato paste
- 1 can(s) (850 ml) Tomatoes
- 7-10 Tbsp dried thyme
- 7-10 Tbsp dried oregano
- 2 packages (250 g each) Tortelloni with spinach filling (refrigerated shelf)
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
Directions
- 1
For the dough, melt butter and add 6 tablespoons of water. Mix flour, sugar and 2 teaspoons of salt. Knead butter, egg and flour to a smooth, elastic dough. Form dough into a ball, wrap in foil and let rest for 30 minutes. Peel carrots, onion and garlic and cut into fine cubes.
- 2
Clean and wash the celery and cut it into fine cubes. Heat oil, fry minced meat for about 8 minutes while turning. After 4 minutes add prepared vegetables. Season with salt and pepper. Stir in tomato paste 2 minutes before the end of cooking time and roast with it. Add tomatoes and chop with a spatula. Season with thyme and oregano. Grease a casserole dish (approx. 2 litres capacity). Roll out the pasta dough thinly on a floured work surface and line the dish with it. Cut off overhanging dough, knead and roll out again.
- 3
Season with thyme and oregano. Grease a casserole dish (approx. 2 litres capacity). Roll out the pasta dough thinly on a floured work surface and line the dish with it. Cut off overhanging dough, knead and roll out again. Layer tortellini alternately with the sauce in the tin. Cut a lid from the remaining dough the size of the tin and place it on the tortellini. Bake Timballo in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes
Nutrition Facts
780 kcal
97 g
28 g
31 g
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