Veal & Beef Tortelloni – with Roasted Root Vegetables & Herbed Butter


Veal & Beef Tortelloni with Roasted Root Vegetables and Herbed Butter

A fall favorite using seasonal, roasted vegetables and our Veal & Beef Tortelloni. SKU #22445
Course Main Course
Cuisine American, Italian
Servings 2


  • 1 Carrot
  • 1 Turnip
  • 1 Parsnip
  • 2 Stalks Celery
  • 3-4 Mushrooms
  • 1 Onion
  • Bunch of herbs - sage, thyme, rosemary
  • 2 Cups Veal & Beef Tortelloni
  • 3 Tbsp Butter
  • 2 Tbsp Olive Oil
  • Salt & Pepper


  • Cut all vegetables in similar size 1” dice cubes. Toss in oil, salt & pepper. Roast evenly on a baking sheet for 20 minutes at 400°F.
  • Melt butter in a sauté pan. While the butter melts, roughly chop herbs and add to butter. Toss the roasted vegetables in the herb butter.
  • Separately cook the Tortelloni: Bring 4 quarts of water to a rolling boil, add Tortelloni and cook until internal temperature reaches 165˚F or approx. 3-3 1/2 minutes. Drain.
  • Add to butter when finished.
  • Gently fold all ingredients together and plate.


Use any hearty vegetable that is in season: celery root, whole garlic cloves, rutabaga, purple carrot, etc.
Keyword Herbed Butter, Root Vegetable, Tortelloni
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