A delicious dish


  • 250 g Veal tortellini

  • 50 g Extra Virgin Olive Oil

  • 0.5 brown onion sliced chinese style

  • 1 sprig Fresh Rosemary

  • 2 Cloves Garlic sliced

  • 200 ml Beef Stock or chicken stock

  • 1 really ripe Tomato sliced with seeds and skin on

  • 100 g Parmesan grated

  • 150 ml Pinot Noir

  • 80 g Butter

  • Salt

  • Freshly ground Pepper


  • 1.

    Bring a pot of salted water to the boil and cook tortellini for 5 minutes.

  • 2.


  • 3.

    In another pot, add the oil and sweat the onion and rosemary.

  • 4.

    Season and add garlic and cook for 1 minute.

  • 5.

    Add the sliced tomato and sweat until the tomato ‘bleeds’.

  • 6.

    Splash in the pinot and bring to the boil.

  • 7.

    Add the stock, return to the boil then add the tortellini and boil for a further 2 minutes.

  • 8.

    Add butter and Parmesan and check for seasoning.

  • 9.

    Serve with a simple rocket and sliced fennel salad dressed with balsamic and extra virgin oil.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1197kj
  • Fat Total 80g
  • Saturated Fat 37g
  • Protein 38g
  • Carbohydrate 71g
  • Sugar 5g
  • Sodium 1407mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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