Braised beef tortellini with spinach, a tomato and basil sauce, balsamic reduction and a parmesan crisp.


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  • g Braising steak
  • g Onion
  • g Carrot
  • g Garlic
  • g Beef boullion
  • g Fresh thyme
  •   1 Bay leaf
  •   1 Egg
  • g McDougalls plain flour
  • ml Olive oil
  • ml Semi skimmed milk
  • g Cherry tomatoes
  • g Fresh Basil
  • g Parmesan cheese
  • g Butter
  • g Spinach
  • ml Balsamic Vinegar
  • g Pea shoots
  • ml Honey
  • g Soya Beans
  • g McDougalls thickening granules


  • 1

    Step 1

    Heat an electric pressure cooker on high, add the beef to the hot pan and seal each side for about 40 seconds, alternatively you can do this with a hot pan on a hob.
  • 2

    Step 2

    Finely dice the carrot and onion and add to the pressure cooker, along with the thyme, bay leaf and 3g garlic (I use a garlic press and just squeeze it directly into the pan, if you do not have one, just finely chop)
  • 3

    Step 3

    Add the bouillon to 190ml of hot water, stir until fully dissolved and add to the pan.
  • 4

    Step 4

    Cook on high for 35 minutes.
  • 5

    Step 5

    While the filling is cooking make the pasta and prepare the sauce.
  • 6

    Step 6

    Add the egg, 100g flour (keeping 10g for flouring surface, pasta machine and fingers) and 7ml olive oil to a food processor and pulse until a breadcrumb texture is achieved.
  • 7

    Step 7

    Tip the mix onto a lightly floured surface and bring together to form a dough, knead for 2-3 minutes until smooth and elastic. Roll into a ball and wrap in cling film and put into the fridge for about 20 minutes.
  • 8

    Step 8

    Cut the cherry tomatoes into quarters, finely chop the basil and set aside.
  • 9

    Step 9

    Once the pressure cooker has finished cooking pour the meat filling into a pan, using 2 forks shred the beef, then put the pan onto a hob on a medium-high heat, once the mixture is bubbling add 4g of thickening granules and cook until the mixtures thickens and no liquid remains. Remove from heat and set aside.
  • 10

    Step 10

    Grate the parmesan and take out 5g for plating, on a non-stick baking sheet, share the remaining cheese between 4 equal piles, pat down slightly and bake for 4-7 minutes in an oven at 180 until golden brown, set aside to cool.
  • 11

    Step 11

    Add the balsamic and honey to a pan on a high heat, once they reach a rolling boil, reduce the heat and add 2g thickening granules and simmer until thickened, remove from the heat and set aside to cool.
  • 12

    Step 12

    Take the pasta from the fridge and remove the cling film. Flatten the ball with a rolling pin and lightly flour the pasta machine.
  • 13

    Step 13

    Starting on the widest setting feed the pasta through the machine, holding the dough as it comes out. Turn the machine down a setting each time until you reach the thinnest setting. Place the dough in between layers of cling film to prevent it drying out.
  • 14

    Step 14

    Cut 24 circles from the dough, using a 6cm cutter, if you can’t cut enough circles out of the dough, roll the excess back into a ball and repeat stage 11. Remember to flour the machine sporadically to prevent sticking.
  • 15

    Step 15

    Lightly brush around the edge with milk, place about a teaspoon of meat filling in one half of the circle, fold the other half and press to seal, bring the 2 corners together to create a ring and pinch to seal. Repeat until all the tortellini is made.
  • 16

    Step 16

    Fill a medium pan with hot water and put on the hob on a high heat to boil, once boiling, reduce heat to medium and add half the tortellini. Once they are floating remove, check they are above 75 degrees and remove with a slotted spoon and keep warm, repeat with the second half.
  • 17

    Step 17

    For the sauce . Heat 14ml of olive oil in a frying pan on a medium heat, squeeze in the garlic (again I use a garlic press but if you don’t have one just finely chop and add) fry for 1-2 minutes then add the cherry tomatoes and basil and cook for a further 2 minutes stirring continuously. Set aside. In a separate pan on a medium heat add butter and once melted add the soya beans and stir them around for about 2 mintues, add a splash of water and the spinach, cook until the spinach is wilted and set aside. Put the tortellini into the tomato sauce with a few tablespoons of the pasta water and gently mix so all the tortellini is coated.
  • 18

    Step 18

    To plate. Place the spinach and soya beans in the centre of the plate, using tongs pick out the tortellini and place around the spinach then spoon the tomatoes into the centre to sit on top of the spinach. Place the parmesan crisp standing up in the centre of the tomatoes. Drizzle the balsamic around the edge of the plate and sprinkle the remaining grated parmesan over the pasta. place the pea shoots on top of the pasta to finish.


  • 170 g Braising steak
  • 25 g Onion
  • 50 g Carrot
  • 6 g Garlic
  • 7 g Beef boullion
  • 2 g Fresh thyme
  • 1 Bay leaf
  • 1 Egg
  • 100 g McDougalls plain flour
  • 20 ml Olive oil
  • 5 ml Semi skimmed milk
  • 125 g Cherry tomatoes
  • 4 g Fresh Basil
  • 20 g Parmesan cheese
  • 20 g Butter
  • 125 g Spinach
  • 60 ml Balsamic Vinegar
  • 5 g Pea shoots
  • 7 ml Honey
  • 100 g Soya Beans
  • 6 g McDougalls thickening granules