Finely chop the onion and garlic and fry in the oil, then add the minced meat and season with salt, pepper, rosemary and thyme and fry as well. Add the meat stock and simmer for 20 minutes.
Then let the liquid evaporate over high heat. Let the meat cool down.
Dough:
Put the flour, eggs and a pinch of salt in a bowl and knead to form a dough. Let it rest for 15 minutes.
Tortellini:
Roll out the dough approx. 1-2 mm thick and cut out circles with a diameter of approx. 5-6 cm (normal drink glass).
Brush the circles with a little water like a crescent moon and then put the minced meat in the middle. Fold the circles together and press down the edges to make small dumplings. Then place this over a finger and press firmly together at the ends.
Ravioli:
Divide the dough in half and roll out approx. 2-3 mm thick.
Spread small piles of minced meat about 4 cm apart on one half of the dough. Brush the other half of the dough with a little water and place the coated side up on the half of the dough with the minced meat.
Now press the gaps between the piles firmly and then use a pastry cutter to cut out small squares around the piles of minced meat.
Tip:
The dough is easier to roll out if it is cut into several smaller pieces.
Cook the tortellini or ravioli in sparkling salted water for about 10 minutes. If the dough has been rolled out thicker, the cooking time increases by approx. 5 minutes per mm of dough.
The pasta can also be prepared the day before and then easily stored in the refrigerator. However, this then doubles the cooking time.
Ingredients
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