Beef Tortellini

This weekend was one of those slow food kind of weekends. Among some of my slow food projects, I made beef tortellini. I developed the recipe from chef Andrea's cooking class in Tuscany.

One way of serving these tortellini is in brodo: in broth as a first course. The tortellini would also be great with a light fresh tomato sauce similar to the one for pasta with tomatoes and arugula or with a richer sauce like the one for penne a la vodka.