These compact pasta shapes, also called cappelletti (little hats) in some regions, each enclose a biteful of beef flavored with red wine and cheese. Boasting a small peaked top, tortellini are simpler to shape than they appear, and making them becomes easy with practice. Here, they are served in brodo, a flavorful meat broth. The recipe yields twice the amount of tortellini you will need for this primo. Plan to cook half of the tortellini and freeze the other half for later use. To cook the frozen tortellini, drop them into boiling water and cook until al dente.
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