Pasta Special: Beef and Tomato Clear Soup with Ricotta Tortellini

For the beef broth, rinse the bones and soup meat in a cool place and cover with cold water in a saucepan. Boil, season with salt and make 1 hour. Add onion halves, cleaned and washed vegetables, garlic cloves, herb bunch and spices, maybe pour water (all ingredients should be covered) and simmer on low heat for 1 more hour. Rinse and dice the tomatoes, add them as well and simmer repeatedly for 1 hour. Strain beef broth and perhaps season with salt and a pinch of sugar. If you want the clear soup to be very clear, you can clarify it with egg white and clarified meat: For this, mix the clarified meat with the egg white. clear soup (preferably cool) and clearing mixture are placed in a saucepan and brought to a gentle boil, stirring occasionally. Caution: The Klaeransatz burns easily. During boiling, the egg white binds the turbid matter and settles on the surface (the so-called Klaerkuchen). The clear soup must bubble heartily once, then remove the saucepan from the fire and boil for half an hour. Carefully remove the Klaerkuchen that has settled on the surface and strain the clear soup through a dish.

For the tortellini filling, mix all the ingredients and season well with salt and freshly ground pepper. Roll out the pasta dough thinly on a floured surface and cut into 5 cm squares with a pastry wheel.

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