If you follow Manu’s Menu regularly, you will know that artichoke is my absolute favourite winter vegetable! Today I will show you how to make Parmigiano Reggiano Tortellini with Artichokes, a real treat! The tortellini are filled with Parmigiano Reggiano and the artichokes are used in a very simple sauce. The combination is amazing and I highly recommend you try it. Making tortellini at home is much easier than it seems. Just follow my tutorial and you will become a pro in no time! Promise! I really hope you enjoy this dish. Buon appetito everyone!
Parmigiano Reggiano Tortellini with Artichokes
- ½ onion finely chopped
- 2 tbsp extra virgin olive oil
- 2 artichokes thinly sliced
- 150 ml – ¾ cup heavy cream
- 150 gms – 5.25 oz. thinly grated Parmigiano Reggiano
- 1 egg
- Nutmeg a pinch
- 200 gms – 7 oz. a little over 1 ½ cup flour
- 2 eggs
Cook the tortellini following the steps on How to cook pasta al dente. Only in this case you will not have a pre set cooking time. This will vary on the thickness of your tortellini (it should take approximately a couple of minutes to cook if you have just made the pasta. If a number of hours have passed since you made the pasta then it would be slightly dry and could take between 10 to 12 minutes to cook). So, the best solution is to taste it! Remember, to check the joint, where your pasta is thicker. It does have to remain firm to be al dente.
When almost ready, add the cream to the pan with the artichokes, then drain the cooked tortellini and add them too.
Mix well and serve immediately with some thinly grated Parmigiano Reggiano on the top.