Tortellini in Beef Broth

For the tortellini dough, knead eggs, flour, egg yolks, salt and olive oil until smooth. Wrap in cling film and leave to cool for 1 hour. 2.

For the filling, finely dice the shallots and garlic. Heat olive oil in a frying pan and sauté shallots and garlic until translucent. Add minced meat and roast at high temperature for 2-3 min until brown. Add paradeis pulp and fry briefly. Add stock and cook until creamy. In the meantime, pluck parsley leaves and chop coarsely. Remove the stuffing from the stove and add 50 g Parmesan cheese, 1 egg yolk and half of the parsley and fold in well. Season well with salt and freshly ground pepper. Cool.

Unroll the pasta dough and cut it into 4 pieces.

Flatten the dough pieces about 1 inch. Turn each piece of dough in turn from speed 1-6 through the smooth roller of the pasta machine. Place the dough sheets on a floured surface and cut out 16 circles with a cookie cutter (10 cm ø).

Mix the remaining egg yolks. On one half of each dough circle, mold 1D2 tbsp. filling and lightly brush the edge of the other half with egg yolk. Fold this half over filling to form a half moon. Press the edges firmly together. Pull the ends of the half moons towards each other, brush one end with a little egg yolk, place the other end over the top, press firmly together so that the typical

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