The strudel of messy tortellini in puff pastry is a tasty first course that we can prepare in advance and cook a couple of hours before serving it.
I got the tortellini at the supermarket and they have a meat filling, but with this dressing they can also have a ham or ricotta filling if you like.
The pies and timballi are the oven-baked gratinated first courses, tasty festive dishes, the Sunday dishes because they require more time and attention, but success is guaranteed. I suggest these other recipes already on the blog:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 17.6 oz tortellini
- 3.5 oz frozen peas
- 1 package puff pastry (rectangular)
- 0.85 cup liquid cream
- 8 quail eggs (optional)
- 3.2 oz cooked ham (diced)
- 1 egg yolk
- 2 tbsp butter
- 3 tbsp breadcrumbs
- to taste Parmigiano Reggiano DOP (grated)
- to taste salt
- to taste pepper
Tools
#ADV
- baking papers
- Bowls
- Spoons
- Baking trays
- High-edged casseroles
- Pans
Steps
1) For this first course I add a touch of butter in the pan and once melted, I add the diced cooked ham, letting them flavor for a couple of minutes.
2) Then, I add the frozen peas and sauté them for about 2 minutes, stirring them in the pan.
3) I add the cream, blend the flavors, adjust with salt and pepper, and turn off the heat.
4) In a large saucepan with boiling salted water, I cook the tortellini, drain them al dente, and place them in a bowl, adding the sauce just made.
5) I had some boiled quail eggs, and I added them… if you want to do it too, cook them for 3/4 minutes in boiling water, then shell them when cold.
6) I preheat the oven to 375°F and unroll the package of puff pastry on a work surface.
7) I sprinkle the rectangle with breadcrumbs and place the seasoned tortellini in the center, making a rectangle in the center of the ready pastry.
8) I fold the 2 short sides over the messy tortellini, closing the top and bottom edges well.
9) With the help of a new baking paper sheet, I turn the strudel full of tortellini upside down, placing the closure in contact with the baking tray lined with special paper.
10) I beat the yolk with a little water and brush it over the entire surface of the tortellini timballo with ham and frozen peas.
11) I bake at 375°F, letting it cook in static mode for about 30 minutes or depending on the characteristics of your oven. Let it cool for a few minutes, and it’s ready to serve!!!!!!!
Enjoy your meal!
Annalisa
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
GO BACK TO THE HOME FOR NEW AND TASTY RECIPES FROM THE BLOG La cucina di ASI
Do you like my recipes? Then follow me on INSTAGRAM and the blog’s fan-page on Facebook to not miss any recipe or special and comment with me on the various preparations!!!
Copyright 2022© Annalisa Altini, All rights reserved.
Annalisa says…
1) Instead of cream, we can use a rather soft béchamel sauce…
2) We can dress this tortellini timballo with Bolognese sauce and béchamel sauce but also with a mix of mixed cheeses melted in the béchamel or in fresh liquid cream…
3) Make a vegetable-only dressing with a dice of carrots, zucchini, leeks or shallots, but also with peppers… in short, we can range by making many many tasty and economical dressings!
