Ingredients

Dough

2 cups + 6 Tbsp all-purpose flour

3 large eggs at room temperature

¼ teaspoon salt

Filling

1 tablespoon olive oil

1 teaspoon fennel seeds

10 ounces ground pork

1 ¼ cups finely grated Parmesan

1 teaspoon finely chopped fresh rosemary

⅛ teaspoon cinnamon

⅛ teaspoon ground nutmeg

⅛ teaspoon ground black pepper

2 large eggs

Fennel Cream

2 tablespoons olive oil

1 medium onion, sliced

1 head fresh fennel, thinly sliced

2 teaspoons finely chopped thyme

½ cup dry white wine

1 teaspoon fennel seed

2 cups whipping cream

salt and pepper

Grated Parmesan

To assemble

Directions

Dough Filling Fennel Cream 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.

See more: Lunch, Eggs/Dairy, Italian, Main

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