Ingredients:

  • 1 lb (450g) ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (100g) provolone cheese, shredded
  • ½ cup (60g) cream cheese, softened
  • Salt and pepper, to taste
  • 2 cups (250g) all-purpose flour
  • 3 large eggs, beaten
  • 1 tsp salt
  • Water, as needed
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 cup (100g) provolone cheese, shredded
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • Fresh parsley, chopped (optional)
  • Additional provolone, for topping (optional)

Instructions:

  1. Whisk together flour and salt in a mixing bowl.
  2. Create a well in the center and add beaten eggs.
  3. Mix until a dough forms, then knead for about 5 minutes until smooth.
  4. Let the dough rest for 15 minutes, covered.
  5. Sauté onions and garlic in a skillet until translucent.
  6. Add ground beef, cook until browned; drain excess grease.
  7. Stir in provolone and cream cheese; season with salt and pepper. Remove from heat.
  8. Roll out rested dough on a floured surface until thin.
  9. Cut into squares, fill with filling and fold into tortellini shapes.
  10. Place on a floured baking sheet and set aside.
  11. In a saucepan, melt butter over medium heat.
  12. Add flour; whisk until golden, about 1 minute.
  13. Gradually add milk, whisking continuously until thickened.
  14. Stir in provolone cheese, garlic powder, and pepper until smooth.
  15. Boil a large pot of salted water; cook tortellini until they float, about 3-4 minutes.
  16. Drain and add directly to the sauce; stir gently until coated.
  17. Plate the tortellini, garnish with parsley and additional provolone if desired.