Braised Beef & Red Wine Tortelloni with Rosemary Butter

Northern Italy is widely regarded in the gastronomic world for rich, meat-based dishes and bold red wines. In this tortelloni dish, we pay homage to these culinary traditions in the best way: by bringing them to you on a plate! In preparing the filling of these tortelloni, Pasta Evangelists Head Chef, Roberta d'Elia, begins with a simple soffritto, which is the holy trinity of Italian cooking, comprising sautéed onion, carrot and celery. With the subtle, sweet flavours of the soffritto slowly teased out by the sautéeing process, fresh beef shin cuts are added and braised in plenty of wine. Here, Roberta opts for a full-bodied red from Italy's Alpine region. Rosemary - 'rosmarino' in Italian - is added, too, providing depth and aroma whilst the beef braises over several hours.

Once tender, the filling is cooled before being loaded onto sheets of fresh pasta, which are sealed into the tortelloni shape Roberta has chosen here. To serve, we've provided the classic burro al rosmarino (rosemary butter) sauce and a smattering of formaggio stagionato, or hard cheese, a final nod to the gastronomic heritage of the Italian north.

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.