Meat Tortellini with Garlic Cream Sauce

This is a review of the meat filling which is absolutely outstanding. The prep is time-consuming in that the celery, carrot and onion are not really to be diced but to be minced very finely. Otherwise, the filling will have inappropriately large bits of veg. For the breadcrumbs, I use the recipe but do not toast in the extra olive oil. I also use less oil than is listed and drain off a bit of the fat that is rendered from the veal and prosciutto before adding the wine. The resulting filling is wonderful in tortellini, ravioli or any other stuffed pasta.