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Pasta Bolognese and Ricotta Tortellini with a Courgette and Garlic Sauce

Handmade tagliatelle with beef bolognese served alongside ricotta-filled tortellini in a buttery courgette and garlic sauce with Parmesan.

DinnerBeefItalianPastaHandmade
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
58.2g
per serving
232.8 g total
Fat
87.2g
per serving
348.6 g total
Protein
46.3g
per serving
185.2 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
1
piece
Egg
free-range
6
piece
Egg Yolks
50
g
Unsalted Butter
for bolognese
125
g
Ricotta
1
piece
Egg Yolk
beaten, for sealing
75
g
Unsalted Butter
for sauce
75
g
Unsalted Butter
to serve
150
g
Parmesan
freshly grated
Fruits
0.5
piece
Lemon
zest only
GrainsCereals
200
g
Pasta Flour
00 grade
50
g
Semolina Flour
fine
Liquids
150
ml
Red Wine
Meat
150
g
Beef Fillet
cut into strips
NutsSeeds
1
clove
Garlic
finely chopped
1
tsp
Rosemary
chopped, fresh
1
piece
Nutmeg
freshly grated, to taste
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
2
clove
Garlic
finely sliced
1
sprig
Thyme
leaves picked
OilsFats
2
tbsp
Olive Oil
1
tbsp
Olive Oil
for sauce
Vegetables
1
piece
Red Onion
small, chopped
2
stalk
Celery
chopped
400
g
Chopped Tomatoes
tin
1.5
piece
Courgette
grated or sliced into ribbons

Method

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