MAKES 6 servings

- 2 tablespoons unsalted butter 1 carrot, chopped
- 1 large celery stalk, chopped
- 1 small yellow onion, chopped
- 3/4 lb (375 g) ground (minced) beef sirloin
- Sea salt and freshly ground pepper
- 1/2 cup (4 fI oz/125 ml) dry red wine such as Barbera
- 2 large eggs, beaten
- 1/2 cup (2 oz/60 g) firmly packed grated Parmigiano-Reggiano cheese, plus more for serving
- 1/4 cup (1 oz/30 g) plain fine dried bread crumbs
- 1 lb fresh egg pasta dough
- 8 cups (54 fl oz/2 I) beef stock or chicken stock

The se compact pasta shapes, also called cappelletti (little hats)) in some regions, each encl )se a biteful of beef flavored with red wine and cheese. Boasting a small peaked top, tortellini are simpler to shape than they appear, and making them becomes easy with practice. Here, they are served in brodo, a flavorful meat broth. The recipe yields twice the amount of tortellini you will need for this primo. Plan to cook half of the tortellini and freeze the other half for later use. To cook the frozen tortellini, drop them into boiling water and cook until al dente.

In a large frying pan over medium heat, melt the butter. Add the carrot, celery, and onion and cook, stirring frequently, until the vegetables are tender and golden, 10-15 minutes. Add the beef, 3/4 teaspoon salt, and a pinch of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer red and its juices have evaporated, about 10 minutes. Add the wine, bring to a simmer, and cook until the wine evaporates, about 2 minutes. Remove from the heat and let cool slightly.
Scrape the beef mixture into a food processor and pulse until finely chopped. Add the eggs, 1/2 cup cheese, and bread crumbs and pulse just until blended. Scrape the mixture into a bowl, cover, and chili for at least 1 hour or for up to overnight.

Make the pasta dough, then divide and roll out each piece into a sheet 1/16 inch (2 mm). Lightly flour a rimmed baking sheet. Lay the pasta sheet on a lightly floured work surface and, using a knife or a pastry wheel, cut it into 2-inch (5-cm) squares. Layer the squares flat on the prepared baking sheet, spacing them so they don't touch and separating each layer with a lightly floured kitchen towel.
Fill the tortellini. When you have made ali of the tortellini, freeze half of them in a single layer on a baking sheet, and then transfer them to a resealable plastic bag and freeze for up to 3 months. You can cook the remaining tortellini immediately, or cover with a kitchen towel and refrigerate until ready to cook. They will keep for up to 3 hours; turn them several times during that time so that they do not stick.

In a saucepan, heat the stock over low heat until it is barely simmering. Keep warm while you cook the tortellini.
Bring a large pot three-fourths full of water to a rolling boil. Add about 2 tablespoons salt, and then add the tortellini and stir gently. Cook, stirring occasionally and adjusting the heat so the water simmers gently, until the tortellini rise to the surface and are al dente, about 2 minutes. Using a large slotted spoon, carefully transfer the tortellini to a colander to drain, then add to the broth in the saucepan. Divide evenly among warmed soup bowls and serve at once. Pass the cheese at the table.

Buon appetito !

Filling Ravioli 

 Forming tortellini