Osso Buco Tortelloni

Osso Buco Tortelloni

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When you want to impress with a home cooked meal but don’t want to slave in the kitchen for hours, then in my opinion pasta is your answer!
With as little as two ingredients you can have freshly made pasta from start to finish in less than an hour!


The recipe I am going to share with you was created as a result of not being able to get hold of the ingredients for the first dish I wanted to cook when having some girlfriends over for a pre party dinner. This will take you longer than if you were to just serve a simple pasta dish as you need to allow time to make the tortelloni filling.

Although you can achieve perfectly delicious pasta from using only 00 flour and eggs, I like to use equal amounts of fine semolina and flour to give a little more texture to the final product.


I chose to use osso buco for my tortelloni filling. It was a freezing cold day, so I wanted to serve something wintery and warming for dinner without it being too heavy; also I had never worked with it before and wanted to give it a go! Other cuts of meat would work well in this recipe; you could try beef or pork cheeks, oxtail, wild boar or venison.

The Recipe
Makes approx 40 tortelloni

For the filling:
800g osso buco
1 small onion, finely diced
1 celery stalk, finely diced
1 carrot, finely diced
2 garlic cloves, crushed
70ml red wine
500ml beef stock
2 rosemary stalks
2 sage leaves
Finely chopped parsley

For the sauce:
1-2 squares dark chocolate
2 knobs of butter
300g wild mushrooms

For the pasta:
200g 00 flour
200g fine semolina
5 large eggs

Preheat oven to 160C (alternatively use a pressure cooker or slow cooker)
1. In a hot saucepan, brown the meat on all sides
2. Add the carrot celery & onion, cook over medium heat until soft, add the garlic and cook for 1 minute
3. Add the wine and cook for 1 minute then add the stock. Tie the sage and rosemary together and add to the pan; season lightly with salt & black pepper.
4. Bring to the boil, put the lid on and transfer to the oven for 4-5 hours or until the meat has come away from the bone.
5. Meanwhile, make the pasta. On a clean surface, measure out the flour and semolina; make a well I the middle and crack 4 of the eggs into it. Mix the eggs using your hand or a fork, and gradually begin incorporating the flour until the mix comes together to a dough you can work with.
6. Knead the dough until it is completely smooth (it should feel medium/soft when pressed)
7. Cover tightly in cling film and rest in the fridge for at least 30 mins
8. Once the meat is tender, shred it from the bone, and scoop out the bone marrow from the bones into a bowl. Into a clean pan, strain the liquid through a sieve reserving the vegetables. Remove the sage and rosemary, and add the vegetables to the shredded meat and marrow. Add the chopped parsley and leave to cool.
9. To make the sauce, simply reduce the cooking liquid until the flavour is concentrated and the sauce is a light syrupy consistency. Season with salt and black pepper.
10. Meanwhile, roll out the pasta. If you have a pasta machine, simply follow the user instructions to roll out the dough. Otherwise, using a large rolling pin, roll the dough until it is thin enough to see your hand through it. You can use the edge of a table to help anchor the dough so you can roll it at thin as possible. Once rolled, use a 9cm pastry cutter to cut into circles.
11. Beat up the last egg in a bowl. Put a teaspoon of filling in the centre of each circle. Brush egg round the edge of the pasta, fold the circle in half and press together to make a semi-circle. Dab egg onto each of the corners then bring together to make your tortelloni.
12. Bring a large pan of salted water to the boil.
13. Reheat the sauce gently, add the chocolate and a knob of butter and check the seasoning. Heat some butter in a pan and fry the mushrooms until soft, season with a little salt and pepper.
14. Carefully drop the tortelloni into the boiling water, cook for 2-2 1/2 minutes and drain.
15. Assemble your dish with a few tortelloni (as part of a 3 course meal 6-8 is fine), some wild mushrooms and drizzle over the rich sauce, top with shavings of Parmesan.


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