The other day, my friends and I were really craving pasta, but we didn’t know what to make. As usual, we decided to cook with whatever we had at home at the moment, and this is what we came up with. Tortelloni, a larger cousin of tortellini, is a popular pasta in Modena, Italy. While traditionally filled with pumpkin and amaretti, we opted for a meat and Parmesan filling with a unique twist: a flower...
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Thinly slice the red onions and mince the garlic.
Sauté the red onions and garlic in butter until they take on some color.
Add the nutmeg flower, heavy cream, and half of the Pecorino cheese. Cook until the sauce thickens.
Finish cooking the pasta in the sauce, adding a little of the pasta cooking water to help combine everything.
Serve in a bowl adding half of the cherry tomatoes, a few drops of olive oil and grated pecorino cheese.
Use freshly grated Pecorino cheese for the best flavor.
If you don’t have nutmeg flower (mace), you can substitute with a small pinch of ground nutmeg.
Reserve some pasta cooking water to adjust the sauce consistency if needed.
For added flavor, sauté the mushrooms separately before adding them to the sauce.
What is the difference between Tortelloni and Tortellini?
Tortelloni is a larger version of Tortellini. While Tortellini is often filled with meat or cheese, Tortelloni can have a variety of fillings, including pumpkin and amaretti.
Can I use a different cheese instead of Pecorino?
Yes, you can substitute Pecorino with Parmesan or Grana Padano, but the flavor profile may slightly differ.
What is nutmeg flower (mace), and where can I find it?
Nutmeg flower, also known as mace, is the lacy covering of the nutmeg seed. It has a warm, aromatic flavor and can be found in specialty spice stores or online.
Can I make this dish vegetarian?
Yes, you can use cheese-filled Tortelloni instead of meat-filled ones and omit any meat-based ingredients.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of cream or milk to loosen the sauce.
