Tortellini with Fennel Cream

Photo by Dana M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Dough

  • 2

    * 2 cups + 6 Tbsp all-purpose flour

  • 3

    * 3 large eggs at room temperature

  • 1/4

    * 1/4 cup salt

  • Filling

  • 1

    * 1 tablespoon olive oil

  • 1

    * 1 teaspoon fennel seeds

  • 10

    * 10 ounces ground pork

  • 1 1/4

    * 1 1/4 cups finely grated Parmesan

  • 1

    * 1 teaspoon finely chopped fresh rosemary

  • 1/8

    * 1/8 teaspoon cinnamon

  • 1/8

    * 1/8 teaspoon ground nutmeg

  • 1/8

    * 1/8 teaspoon ground black pepper

  • 2

    * 2 large eggs

  • Fennel Cream

  • 2

    * 2 tablespoons olive oil

  • 1

    * 1 medium onion, sliced

  • 1

    * 1 head fresh fennel, thinly sliced

  • 2

    * 2 teaspoons finely chopped thyme

  • 1/2

    * 1/2 cup dry white wine

  • 1

    * 1 teaspoon fennel seed

  • 2

    * 2 cups whipping cream

  • * salt and pepper

  • * Grated Parmesan

Directions

To assemble 1. For pasta dough, pulse ingredients in a food processor until blended (dough will be dry). Wrap in plastic wrap and let rest refrigerated 1 hour. 2. While dough is resting, prepare filling. Heat a medium sauté pan over medium heat and add olive oil. Stir in fennel seed and toast in oil for 1 minute. 3. Add pork and cook through. Remove pork from pan toss with Parmesan, rosemary, cinnamon, nutmeg and pepper (Parmesan adds sufficient salt). Whisk eggs in a small bowl and stir into pork mixture. 4. Roll out dough through a pasta machine, following manufacturer’s instructions. 5. Cut rounds about 2-inches across and spoon a teaspoonful of filling into each. Fold each circle in half and wrap over finger, pinching ends together to create tortellini. Set on a baking tray to dry and chill until ready to cook. 6. To cook tortellini, bring a pot of water to a boil and salt generously. Add tortellini and boil until they float, about 3 minutes. Drain well and reserve while preparing sauce. 7. For sauce, heat olive oil in a large sauté pan over medium heat. Add olive oil, onion and fennel and sauté until onion is translucent, about 5 minutes. 8. Add thyme, fennel seed and white wine and simmer until wine is reduced by half. Add cream and simmer until a sauce consistency (until it coats the back of a spoon). Season to taste and add cooked tortellini to warm. Return to a simmer and serve garnished with Parmesan.

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