A simple filling for tortellini

This recipe is part of The cooking sunday: Broth post. Check the full event to save on all ingredients!

Normally the filling for tortellini is made with remains of food from other meals. I hate to waste food, especially if an animal died for that. That’s why we’re gonna reuse half the meat from broth (which not everyone likes plain with salt and sauce) to make the filling for tortellini. The other half will be used later for meatballs.

With a few tricks, everyone will think it’s made out with roasted meat!


  • Meat from broth. You should have half chicken and beef.
  • One egg.
  • 100gr (0.22lbs) of grated parmigiano or grana padano.
  • 1 Rosemary stick, 2 sage leaves, 3 gyneper berry, 1 leave of laurum.
  • 30gr of butter
  • Grated nutmeg
  • Salt and pepper.
  • One sausage.


Let’s start with dipping all the broth meat in the pot (1), both beef and chicken. Remove all the fat, bones ans skin from the meat (2). Then cut everything finely with a sharp knife (3).

Leave everything in a bowl, and cut one onion, one carrot and a leg of celery in a bowl (4), then place them in a grinder. Grind finely for a fast cook. Meanwhile, melt the butter in a large pot (5).

When the butter starts to fry, put the grinded vegetables with laurum, sage, rosemary and gyneper (6). Roast them until they start to dry and the onion to become golden. At this point you can block the cooking with a ladle of the broth you just made (7). Lower the heat.

Meanwhile, remove the peel from the sausage (8), and cut it finely (9). Wait until the broth is mostly all evaporated, then add the sausage to the pan (10). Keep mixing and squashing the sausage until it breaks in small pices. Let it roast.

With the sausage well roasted, lower the heat, remove the gyneper and add the whole fine cutted meat to the pan (11). Roast it for 10-15 minutes, keep mixing everything to prevent it from burning.

11. Add the meat and keep mixing it

Let it cool down until it’s warm, remove the laurum and the rosemary, then put half of the meat in the grinder. Leave the other half in a bowl for meatballs. Grind finely until it becomes a dense paste (12). It shouldn’t be watery at all, since you roasted it. Add the parmesan (13) and adjust of salt. Then add one egg (14) then keep mixing until it forms a whole paste.

tips_small If you can’t fill tortellini right after, you can skip point 14 and put the paste in the fridge for one day. Before using, let it warm up at evironment temperature, then add the egg and proceed.

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