Mario Batali's Baked Tortellini with Spring Onions and Asparagus

By KSmitherman

Ingredients

• 5 tablespoon Butter
• 1/4 cup Flour
• 3 cup Milk
• 2 teaspoon Salt
• 1/2 teaspoon Nutmeg (freshly grated)
• 1 cup Marzolino Cheese (grated)
• 2 packages Store-bought Tortellini
• Parmigiano Reggiano (to garnish)
• 1/2 cup Blanched Asparagus (shaved)
• Olive Oil

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

5 tablespoon Butter
1/4 cup Flour

In a medium saucepan, heat the butter until melted. Add the flour and whisk until smooth. Cook over medium heat until golden brown, about 6 to 7 minutes.

3 cup Milk
1 cup Marzolino Cheese (grated)
2 teaspoon Salt
1/2 teaspoon Nutmeg (freshly grated)

In a separate pan, heat the milk until just about to boil. Slowly add the milk and marzolino to the butter mixture, whisking continuously until very smooth and bring to a boil. Cook 30 seconds longer and remove from the heat. Season with salt and nutmeg.

Preheat oven to 425F.

2 packages Store-bought Tortellini
1/2 cup Blanched Asparagus (shaved)

In a large mixing bowl add cooked tortellini. Pour in balsamella sauce and asparagus and mix until pasta is coated.

1 tablespoon Olive Oil
Parmigiano Reggiano (to garnish)

Spread about 1 tablespoon of olive oil around bottom and sides of a 9x9 casserole dish. Pour the tortellini in the casserole dish. Grate parmigiano reggiano over the tortellini and transfer to oven.

Bake until bubbling and golden brown, about 20 minutes. Take casserole out of the oven and allow to rest for 20 minutes.