Tortellini Pasticcio

Tortellini Pasticcio

Tortellini alla Panna is a classic Northern Italian preparation of meat filled Tortellini tossed in a cream sauce. My father used to serve a Tortellini Pasticcio that consisted of Tortellini alla Panna layered with Bolognese Sauce and then baked in the oven. I have been wanting to make this at home for a quite a while, but for whatever reason never got around to it until now. While eating it my wife had one question for me, “Why have we never had this before?” I always liked the presentation for this in my father’s restaurant. Each one was cooked to order in individual metal plates that went in the oven, with a circle of Bolognese sauce on top in the center of the white Tortellini in the cream sauce. The metal plates were then placed on top of serving dishes and brought to the table (with a warning to be careful of the hot metal plates, of course). The individual metal plates are not an ideal solution for the home cook, but you can still achieve a great presentation with a round or oval ceramic baking dish served family style. Tortellini Pasticcio Recipe Prep time: 10 min | Cook time: 30 min | Total time: 40 min Serves 4-6 4 tablespoons unsalted butter 1-1/2 cups heavy cream salt to taste 1 pound tortellini 3/4 cup freshly grated Parmagiano-Reggiano cheese 1-1/2 cups bolognese sauce Preheat the oven to 400°F. Add the butter, cream and salt to a large sauté pan, turn the heat on to medium and melt the butter into the cream. Bring to a simmer and cook until slightly...