parsnip tortellini Recipe
buttermilk sauce, vadouvan, garlic scapes, pistachios
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Ingredients
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Tortellini Dough
Parsnip Filling
Buttermilk Sauce
Garnish
Method
Preparing the Dough
Make the Tortellini Dough
In a mixing bowl, combine flour and salt. Create a well in the center and add eggs and olive oil. Mix until a dough forms, knead for about 5 minutes until smooth, wrap in plastic wrap and let rest for 30 minutes.
Preparing the Filling
Cook the Parsnips
Peel and chop the parsnips, then boil in salted water until tender, about 15 minutes. Drain and mash with ricotta, Parmesan, salt, and pepper. Let cool.
Assembling Tortellini
Roll and Cut Dough
Roll out the dough thinly on a floured surface. Cut into 3-inch squares.
Fill Tortellini
Place a small amount of filling in the center of each square. Fold into a triangle, seal edges and bring corners together to form tortellini. Repeat until all dough is used.
Cooking and Serving
Cook Tortellini
Boil a large pot of salted water. Cook tortellini for about 3-4 minutes or until they float. Drain.
Prepare Buttermilk Sauce
In a bowl, combine buttermilk, lemon juice, and salt to taste.
Serve
Plate the tortellini, drizzle with buttermilk sauce, sprinkle with vadouvan, garnish with chopped garlic scapes and pistachios.
