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Add a photoServings: 4
Ingredients
- 4 x heads Radicchio di Treviso
- 4 Tbsp. Virgin extra virgin olive oil
- 1 med Red onion
- 1/2 c. Grated Parmigiano-Reggiano plus 1/2 c.
- 1/2 c. Finely-minced Italian parsley
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. Balsamic vinegar
- 1 x recipe Basic Fresh Egg Pasta see * Note
- Â Â (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 1/4-inch 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 482 | |
| Calories from Fat 443 | 92% |
| Total Fat 50.3g | 63% |
| Saturated Fat 25.01g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 343mg | 14% |
| Potassium 120mg | 3% |
| Total Carbs 4.65g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.35g | 2% |
| Protein 4.91g | 8% |
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