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This restaurant-quality Braised Beef and Tortelloni is loaded with tender chunks of beef in the most amazing Marsala wine sauce, and spooned over Asiago cheese tortelloni.
3-4 pounds short ribs, bone left on **see note below
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 cup sweet onion diced, such as Vidalia
1/4 cup fresh basil, chopped, plus more for garnish
1 cup marsala wine (do not use the Marsala cooking wine from the supermarket, get real Marsala drinking wine)
1 1/2 cups beef stock (store bought is fine, or see here)
1 cup water
1 bay leaf
2 large portabella mushroom caps *see note
2 plum tomatoes, cut into eight pieces
1 tablespoon balsamic vinegar
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 cup heavy cream
1 20-ounce package Asiago-filled fresh tortelloni (or any fresh cheese-filled tortelloni available at your market)
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*To prepare the portabella mushroom caps, remove stem if present and discard. Use a soup spoon and scoop out the dark ribs and also discard. Cut up the remaining cleaned mushroom cap into ½ inch sized pieces. After cleaning and cutting, you should have about 6 ounces or approximately two cups.
**3½ pounds of bone-in short ribs will yield one pound of usable meat. The rest are bones and scrap after cooked.
Find it online: https://www.afamilyfeast.com/braised-beef-and-tortelloni/