Tortelli Di Pastinaca Recipe
parnsip, balsamic brown butter, hazelnuts, blue cheese
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Ingredients
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Pasta Dough
Filling
Balsamic Brown Butter Sauce
Method
Pasta Dough Preparation
- 1
Make the Dough
In a large bowl, mix the all-purpose flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 2
Prepare the Parsnips
Peel and chop the parsnips into small pieces. Boil them in salted water until tender (about 15 minutes). Drain and mash until smooth. Let it cool slightly before mixing.
- 3
Mix the Filling
In a bowl, combine the mashed parsnips, crumbled blue cheese, salt, and black pepper. Mix until well combined. Set aside.
Pasta Assembly
- 4
Roll Out the Dough
After resting, divide the pasta dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.
- 5
Stuff the Tortelli
Cut the rolled dough into squares (about 3 inches). Place a small amount of filling (about 1 tsp) in the center of each square. Fold the dough over to create triangles and press the edges to seal. Repeat with remaining dough and filling.
Balsamic Brown Butter Sauce Preparation
- 6
- 7
Toast the Hazelnuts
In a separate pan, toast the hazelnuts over medium heat until fragrant, about 5 minutes. Chop coarsely.
Cooking the Tortelli
- 8
Cook the Tortelli
Bring a pot of salted water to a boil. Add the tortelli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- 9
Serve
In a serving dish, drizzle the balsamic brown butter sauce over the tortelli, sprinkle with toasted hazelnuts and fresh parsley. Serve warm.