Italian Recipes
TIMBALLO DI TORTELLINI

TIMBALLO DI TORTELLINI

Tortellini Mold

How to make the Tortellini Mold:

Heat the ragu'. Cook the tortellini just until al dente, drain, and place in a bowl. Add the ragu', 3 oz. butter (diced) and 2 oz. Parmigiano. Mix well and let cool. Make the flaky pastry and divide into two batches, one twice the size as the other. Roll out the bigger batch with a rolling pin, making a disk large enough to line a buttered spring mold sprinkled with breadcrumbs.

Arrange the tortellini in layers in the mold, sprinkling each layer with the rest of the Parmigiano and covering with very thin slices of the truffle. Roll out the second batch of flaky pastry, making a top crust large enough to cover the tortellini; lay on top and seal the edges by pinching them all around. The top may be decorated with pastry leftovers.

Brush the pastry with beaten egg, and bake the timballo for 40-50 mins. at 375°F. Once cooked, let stand for about 10 mins. before serving.

Tortellini may be replaced with anolini, or cappelletti.

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM