Beef Tortellini en Brodo

Ingredients:

• 1/4 pound Ground Beef (80% lean or leaner)
• 3 ounces beef salami, chopped
• 1 egg white
• 1 tablespoon dry Italian bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon minced shallot
• 1 teaspoon minced garlic
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 pinch ground white pepper
• 1 dash nutmeg

• 1 cup flour, divided
• 2 tablespoons tomato powder
• 1/4 teaspoon salt
• 2 eggs, slighlty beaten

• 1 cup heavy whipping cream
• 1 teaspoon Dijon-style mustard
• 1 teaspoon Worcestershire sauce

• 5 cups beef bone broth
• 5 tablespoons tomato paste
• 1-1/2 teaspoons salt

Cooking:

1. Reserve 2 tablespoons flour; set aside. Mound remaining flour, tomato powder and salt on large cutting board; create large well in center. Place eggs in well. Using fork or fingertips, mix flour mixture into eggs until all flour is absorbed and dough is formed. (Dough may be sticky.) Knead dough 10 to 15 minutes until it becomes lighter in color and surface feels smooth. Wrap dough in plastic wrap; refrigerate 30 minutes or overnight.
Cook's Tip: Pasta dough may be prepared 24 hours in advance and refrigerated until ready to use.
2. Add Beef Tortellini Filling ingredients to large bowl, mixing lightly but thoroughly. Cover and refrigerate until ready to use.
3. Divide dough into 4 equal pieces; keep remaining pasta covered until ready to use. Lightly flour one piece of dough. Using pasta machine on setting 1, roll dough through setting 1; fold into thirds lengthwise, turn 1/4 and roll again. Repeat with settings 2 through 4, dusting with reserved flour if dough gets shaggy or rough. Run through setting 5 twice to stretch dough to 4 inches wide; lay on floured surface. Use 2-inch round cutter to cut circles. Return unused dough to form 5th dough ball; roll out as directed. Top each circle with 1/2 teaspoon Beef Tortellini Filling. Using your finger, brush edge of dough with water, fold in half. Seal dough and bring ends together. Pinch to form tortellini. Place filled tortellini on lightly floured shallow-rimmed; cover until ready to cook. Repeat with remaining pasta.
Cook's Tip:
Filled tortellini may be frozen until ready to use.
4. To make Dijon Crème, combine cream, mustard, Worcestershire in the bowl of a stand mixer. Whip 2 to 3 minutes to form stiff peaks. Cover and refrigerate until ready to use.
5. To prepare Beef Brodo, heat broth and tomato paste in a 6-quart stock pot on medium heat; whisking until fully incorporated. Bring to a boil; add tortellini. Cook 10 to 12 minutes or until pasta is tender and Beef Tortellini Filling is cooked to an internal temperature of 160°F using an instant-read thermometer inserted horizontally.
   
Cook's Tip:
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
6. Place 1 tortellini and 1 tablespoon Beef Brodo in appetizer spoon or shooter glass. Garnish with small dollop of Dijon Crème, as desired.
Cook's Tip:
You may serve this recipe as a soup, dividing tortellini amoung 4 bowls; top with Beef Brodo and garnish with Dijon Crème, as desired.