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Mortadella and Ramp Tortellini with White Bolognese MARIO BATALI

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Mario Batali stuns once again with this amazing Tortellini!

ingredients
WHITE BOLOGNESE
1/4 cup olive oil
2 tablespoons unsalted butter
2 medium onions (peeled, finely chopped)
4 stalks celery (finely chopped)
2 carrots (tops removed, peeled, finely chopped)
5 cloves garlic (peeled, sliced)
1 pound ground pork
1 pound ground veal
1 cup whole milk
1 cup dry white wine
1/2 bunch fresh thyme
1/2 cup fresh parsley (chopped)
Kosher salt and freshly ground black pepper (to taste)
MORTADELLA AND RAMP TORTELLINI
2 tablespoons olive oil
1 bunch ramps (chopped)
1/2 pound mortadella (thickly sliced)
3/4 cup ricotta
1/4 cup Parmesan (grated, plus additional to garnish)
1 pound fresh pasta sheets
Kosher salt and freshly ground black pepper (to taste)

directions
For White Bolognese: In a large Dutch oven, heat the olive oil and butter over medium-high heat until melted. Add the onions, celery, carrots and garlic to the pot and cook until the vegetables are translucent, about 5 to 7 minutes.
Add the pork and veal and cook until the meat has lightly browned, breaking up with the back of the wooden spoon or potato masher, about 7 minutes.
Add the milk, wine, fresh thyme bundle and bring to a boil, then reduce the heat to medium-low and simmer for 2 to 3 hours. Season the sauce with salt and pepper and remove from the heat.
For Mortadella and Ramp Tortellini: In a large saute pan, heat olive oil over medium-high heat. Add the ramps and saute until ramps are soft, about 4 minutes. Remove from heat and allow to cool.
In the bowl of a food processor fitted with the blade attachment, add the mortadella and ramps. Pulse until roughly chopped. Remove to a large bowl and add ricotta and Parmesan. Season with salt and pepper and stir to combine. This will serve as your pasta filling.
Place pasta sheets on a floured work surface and cut into 2-inch squares. Place 1 teaspoon of the filling in the center of each pasta square and fold into triangles. Press out any air around the filling, and use a small dab of water on your finger to seal the edges closed.
Bring a large pot of salted water to a boil. Season generously with salt. Add the tortellini and cook until tender, about 3 to 5 minutes. Drain the pasta, reserving 1 cup of the pasta water.
To Assemble: Warm the white bolognese over medium-low heat, add some of the reserved pasta water, 1/4 cup at a time to loosen the sauce as needed. Toss the tortellini in the warm sauce and spoon into shallow bowls. Garnish with some freshly grated Parmesan and parsley and serve immediately.
Tip: 1. Make the meat sauce and tortellini in advance and store separately. Store the meat sauce in quart containers and freeze for up to 2 months. Place the tortellini on a baking sheet with flour, cover with a damp towel in the refrigerator until ready to boil.
2. To freeze the pasta, place on baking sheet with flour, wrap tightly in plastic wrap and place in the freezer for up to 1 month.

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