Ricotta Cheese & Beef Filling (Approximate Yield: 15 oz.)
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Bonici® Real World™ Toppings Authentic Beef, Regular, 26-30/oz. (#20095-269) |
5 oz |
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Light olive oil
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1/2 tsp |
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Ricotta cheese
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8 oz |
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Parmesan cheese fine shredded
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1 oz |
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Romano cheese grated
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1/2 oz |
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Garlic powder
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1-1/2 tsps |
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Onion powder
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1/2 tsp |
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Kosher salt
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1/2 tsp |
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Black Pepper table grind
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1/4 tsp |
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Crushed red pepper flakes
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1/4 tsp |
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Basil dried
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1/4 tsp |
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Parsley fresh chopped
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1/2 tsp |
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Oregano fresh chopped
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1/2 tsp |
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Ricotta Cheese & Beef Filling:
1. Heat the olive oil in a sauce pot over medium heat. Once hot add the beef topping to the pot and sauté for 3-4 minutes, or until golden brown.
2. Remove the beef topping from the pot and transfer to appropriate container. Cool the beef topping down to 40°F within four hours.
3. Once the beef topping is cooled to 40°F remove from the refrigerator. Add the ricotta cheese, Parmesan cheese, Romano cheese, garlic powder, onion powder, salt, black pepper, crushed red pepper flakes, basil, parsley and oregano in the bowl with the beef topping and fold ingredients together until thoroughly combined. Cover and hold below 40°F. |
Beef Tortelloni (Approximate Yield: 5 oz.)
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Egg roll wrapper commercially prepared cut into five and one half inch diameter circles
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2 each |
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Eggs beaten
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1 each |
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Beef Tortelloni
1. Lay out two cut egg roll wrappers on a cutting board. Place 2 ounces of ricotta cheese and beef filling (see recipe) in the center of each egg roll wrapper.
2. Lightly brush the edges of the dough with the beaten egg. Fold each filled egg roll wrapper in half to form a half moon, being sure to remove any excess air and pressing the edges together to seal it tightly.
3. Bring the points of the long side of the triangle together to form a ring and seal with pressure between fingers.
4. Arrange the beef tortelloni on lightly oiled parchment lined pan, cover and hold below 40°F. |
Tomato Basil Soup Base (Approximate Yield: 32 oz.)
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Tomato basil soup commercially prepared
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24 oz |
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Chicken stock commercially prepared
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8 oz |
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Tomato Basil Soup Base
1. Combine the tomato basil soup and the chicken stock in a sauce pot. Put on the stove over medium-low heat and bring to a boil, stirring occasionally. Once the soup base has come to a boil, remove from the stove, transfer to an appropriate container, cover and hold hot at or above 135°F. |
To Assemble:
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Globe Tomatoes deseeded 38 dice
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1 oz |
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Parmesan cheese fine shredded
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1/2 oz |
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Basil fresh chiffonade
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1 pinch |
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Parsley fresh chopped
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1 pinch |
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To assemble single serving:
1. Bring the pot of salted water to a boil. Once boiling, drop in 2 each of the beef tortelloni (see recipe) and cook for 4-6 minutes, or until the filling reached a minimum temperature of 165°F.
2. Once the beef tortelloni are done cooking remove from the boiling water. Next portion 6 ounces of tomato basil soup base (see recipe) into a bowl. Top the soup base with 2 each of the cooked beef tortelloni. Garnish with the diced tomatoes, Parmesan cheese, basil and parsley. |