Food pairings and recipes
Parmesan tortelli with pear cream and balsamic vinegar reduction
Preparation
? min
Difficulty
Easy
An elegant and flavorful first course.
Ingredients
For fresh pasta
- 200 g of 00 flour
- 2 eggs
For the filling
- 150 g of Parmigiano Reggiano 24 months
- 100 g of sheep ricotta cheese
- 1 yolk
- Pepper to taste.
For the pear cream
- 1 ripe pear
- 1 knob of butter
- 1 teaspoon of honey
For the reduction
- 100 ml of traditional balsamic vinegar
Preparation
1.
Knead flour with eggs until smooth. Let it rest for 30 minutes.
2.
Mix the Parmesan with the ricotta, egg yolk and pepper.
3.
Roll out the dough and form tortelli with the filling. Cook in salted water for 3-4 minutes.
4.
Cook pear with butter and honey until creamy.
5.
Reduce the balsamic vinegar over low heat to a syrupy consistency.
6.
Serve the tortelli over the pear cream and drizzle with the balsamic vinegar reduction.
