Tortellini Recipe

Cook the beef ragu

In a large skillet, heat olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté until the vegetables are softened, about 5 minutes.

Add minced garlic and ground beef to the skillet. Cook until the beef is browned, breaking it apart with a spatula.

Pour in the red wine and let it simmer for a few minutes until it reduces slightly.

Add the crushed tomatoes, salt, black pepper, dried oregano, and bay leaf. Stir well and let it simmer on low heat for about 30 minutes, stirring occasionally.

Prepare the ricotta mixture

In a bowl, combine ricotta cheese, egg, salt, black pepper, and chopped parsley. Mix until smooth and well incorporated.

Make the béchamel sauce

In a saucepan, melt butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes until it forms a roux.

Gradually pour in the milk while whisking continuously to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.

Add nutmeg and salt, then stir well. Remove from heat.

Assemble the tortellini

Preheat your oven to 180°C (350°F). Cook the tortellini according to package instructions, then drain well.

In a baking dish, spread a layer of beef ragu on the bottom. Place half of the cooked tortellini on top, followed by half of the ricotta mixture, and a layer of béchamel sauce.

Repeat the layers with the remaining ingredients: beef ragu, tortellini, ricotta mixture, and béchamel sauce.

Finally, sprinkle breadcrumbs and grated Parmesan cheese on top.

Bake in the preheated oven for 25-30 minutes until golden and bubbling.