Scott's Kitchen: Tortellini di Stefano

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Welcome to our new feature: Scott’s Kitchen. Here we’ll cook chef recipes, talk about cooking techniques, and maybe whip up some cocktails.

Today, chef Austen Suchanek of Stefano’s Trattoria in Winter Springs shares the recipe for the popular Tortellini di Stefano.

I chatted with Suchanek via Zoom and she walked me through the recipe. She also shared the recipe for the meat sauce that is used to prepare the tortellini.

Suchanek says you can find cheese tortellini in the fresh pasta section at the grocery store. If you don’t want to go to the trouble of making the meat sauce, you can find that in the pasta sauce aisle.

Here are the recipes:

Tortellini di Stefano

1 tablespoon unsalted butter
2 tablespoons diced prosciutto
1/2 cup meat sauce (recipe below)
1/4 cup heavy cream
2 tablespoon grated Pecorino Romano
1 cup cheese tortellini, cooked
2 Slices mozzarella cheese

Heat oven to 375 degrees.

Add butter to a sauté pan over medium heat. When butter is melted, add the diced prosciutto and cook until browned.

Add the heavy cream, meat sauce and Pecorino Romano and stir until well combined.

Turn off the heat and mix in the tortellini.

Transfer pasta to an oven safe dish and top with mozzarella cheese; bake 10-15 minutes. For an extra crispy top, broil on high for 2-3 minutes, watching carefully.

Meat Sauce

1 tablespoon olive oil
1/2 onion minced
3 celery stalks minced
3 medium carrots minced
1 pound ground beef
1 8-ounce can tomato paste
1 tablespoon salt
1/4 teaspoon pepper
4 bay leaves
1/4 cup sugar
1 Tablespoon fresh chopped basil

Note: Use a food processor to finely mince the vegetables.

Place a sauté pan over medium-high heat and add oil. When the oil is hot, add onion, celery, and carrot and cook down until soft.

Add the ground beef and use a spatula or spoon to break up the meat as it browns. When the meat is browned and broken down into small pieces, cover with water and bring to a boil.

Add the seasonings and paste and reduce heat to medium low. Stir thoroughly to incorporate the paste. Let simmer for 5 minutes.

Once the sauce has thickened, remove from heat. Add additional seasons to preferred taste.