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Homemade Tortellini with Fennel Cream

  • Cooking Time15 mins
  • DifficultyEasy

For the Dough

2 cups + 6 Tbsp all-purpose flour
3 large eggs at room temperature
1/4 teaspoon salt

For the Filling

1 tablespoon olive oil
1 teaspoon fennel seeds
10 ounces ground pork
1 1/4 cups finely grated Parmesan
1 teaspoon finely chopped fresh rosemary
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg

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.

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.

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.

Roll out dough through a pasta machine, following manufacturer’s instructions.

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.

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.

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.

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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