Baked Tortellini With Radicchio And Parmesan
serves 2-4
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1 teaspoon unsalted butter
1 head radicchio, thinly sliced
1 medium red onion, thinly sliced
1 tablespoon olive oil
1 pound tortellini
salt and pepper
1 1/2 cups heavy cream
1/2 cup parmesan, grated
1/4 cup chopped fresh parsley
prep: 30 minutes
total: 1 hour
pot
large sauté pan
gratin dish (or casserole or baking dish)
colander
1. Fill a pot with water and 2 teaspoons of salt and bring it to a boil. Preheat the oven to 425F and place the rack in the middle position. Butter the gratin dish. Prep the radicchio and onion. Put the radicchio in the gratin dish and set aside.
2. Heat the olive oil in a large sauté pan over medium heat. When it's hot and shimmering, stir in the onions and cook until soft, 3-5 minutes. Pour the onions into the gratin dish.
3. Meanwhile, when the water boils, add the tortellini and cook until it's halfway done, about 2-4 minutes. Drain the tortellini and gently stir it into the casserole dish, along with the heavy cream, half the parmesan and a generous sprinkling of fresh ground black pepper. Top the casserole with the rest of the parmesan.
4. Bake it, uncovered, until it's bubbly and brown on top, 20-30 minutes. Chop the parsley and sprinkle it over the finished casserole.
2. Heat the olive oil in a large sauté pan over medium heat. When it's hot and shimmering, stir in the onions and cook until soft, 3-5 minutes. Pour the onions into the gratin dish.
3. Meanwhile, when the water boils, add the tortellini and cook until it's halfway done, about 2-4 minutes. Drain the tortellini and gently stir it into the casserole dish, along with the heavy cream, half the parmesan and a generous sprinkling of fresh ground black pepper. Top the casserole with the rest of the parmesan.
4. Bake it, uncovered, until it's bubbly and brown on top, 20-30 minutes. Chop the parsley and sprinkle it over the finished casserole.
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