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Ingredients
- 4 x Heads Radicchio di Treviso
- 4 Tbsp. Virgin extra virgin olive oil
- 1 med Red onion
- 1/2 c. Parmigiano-Reggiano, grated, plus 1/2 c.
- 2 bn Italian parsley, finely minced
- Â Â Salt and pepper
- 1 Tbsp. Balsamic vinegar
- 1 x Recipe basic pasta, rolled to thinnest setting on machine
- 1 c. Whipping cream
- 2 x Egg yolks
- 1/4 tsp Freshly grated nutmeg
- 8 Tbsp. Butter
Directions
- Chop radicchio into 1/4inch pcs, rinse and spin dry. In a 12 inch to 14 inch saute/fry pan, heat extra virgin olive oil till smoking over medium high heat. Add in onion and cook till softened and light brown, about 6 to 7 min. Add in radicchio and toss till very soft, about 6 to 7 more min. Remove from pan and allow to cold. Place in mixing bowl and add in one half c. Parmesan, parsley, salt and pepper and balsamic vinegar and stir well. Cut pasta into 4 inch squares. Place 1 Tbsp. into center of each pasta square. Fold to create triangle and then fold ends together to create tortelloni. Continue till all pasta filling is finished.
- Bring six qts water to boil and add in 2 Tbsp. salt. Place tortelloni in boiling water and lower heat to high simmer. Meanwhile, bring cream to boil in 1 qt saucepan. Remove from heat, add in remaining 1/2 c. Parmesan, yolks and nutmeg and stir through. Drain tortelloni and place into 12 inch to 14 inch saute/fry pan with butter and reserved radicchio and simmer over low heat. Place 3 tortelloni on each plate, spoon 2 Tbsp. fonduta over the pasta and serve.
- Yield: 4 servings
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