Tortelloni di Treviso with Fonduta di Parmigiano

Name: Tortelloni di Treviso with Fonduta di Parmigiano
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 8 Tbsps butter; 2 egg yolks; 4 extra larges eggs; 0 teaspoons freshly grated nutmeg; 1 teaspoons olive oil; 118 milliliters grated Parmigiano-Reggiano plus 1/2 cup; 2 bunches Italian parsley, finely chopped to yield 1/2 cup; 4 heads Radicchio di Treviso; 1 medium red onion; 4 servings Salt and pepper; 828 milliliters unbleached all-purpose flour plus 1/2 cup; 4 Tbsps virgin olive oil; 237 milliliters whipping cream

Tortelloni di Treviso with Fonduta di Parmigiano might be just the main course you are searching for. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains around 30g of protein, 72g of fat, and a total of 1150 calories. If you have parsley, unbleached flour plus 1/2 cup, whipping cream, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Chop radicchio into 1/4inch pieces, rinse and spin dry. In a 12inch to 14inch saute pan, heat olive oil until smoking over medium high heat.

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Olive Oil

Radicchio

Equipment you will use

Frying Pan

Add onion and cook until softened and light brown, about 6 to 7 minutes.

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Onion

Add radicchio and toss until very soft, about 6 to 7 more minutes.

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Radicchio

Remove from pan and allow to cool.

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Frying Pan

Place in mixing bowl and add one half cup Parmesan, parsley, salt and pepper and balsamic vinegar and stir well.

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Balsamic Vinegar

Salt And Pepper

Parmesan

Parsley

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Mixing Bowl

Cut pasta into 4inch squares.

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Pasta

Place 1 tablespoon into center of each pasta square. Fold to form triangle and then fold ends together to form tortelloni. Continue until all pasta filling is finished.

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Tortellini

Pasta

Bring six quarts water to boil and add 2 tablespoons salt.

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Water

Salt

Place tortelloni in boiling water and lower heat to high simmer. Meanwhile, bring cream to boil in 1 quart saucepan.

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Tortellini

Cream

Water

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Sauce Pan

Remove from heat, add remaining 1/2 cup Parmesan, yolks and nutmeg and stir through.

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Parmesan

Nutmeg

Egg Yolk

Drain tortelloni and place into 12inch to 14inch saute pan with butter and reserved radicchio and simmer over low heat.

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Tortellini

Radicchio

Butter

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Frying Pan

Place 3 tortelloni on each plate, spoon 2 tablespoons fonduta over the pasta and serve.

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Tortellini

Pasta

Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.

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Dough

All Purpose Flour

Egg

Cooking Oil

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Cutting Board

Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

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Dough

All Purpose Flour

Pasta

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