The amount of ground beef I had used for the filling of the Puff Pastry was just half of what I cooked.
A second dish was the answer to use up the other half. The easiest would have been a tomato sauce to dump the beef in. But my tortellini were filled with a tomato and ricotta filling.
There own flavour would have dissappeared in a bolognese sauce.
I prepared a beef sauce with the help of a beef stock jelly cube and cooked the tortellini in beef broth. The broth with the starch from the cooked pasta was the base. In it I dissolved the stock jelly and added the cooked beef to it to reheat that.
The tortellini went in last. A bowl of lettuce on the side made it a nice meal.
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