Tortellini timbale
Ingredients · Servings 6
- 2 rolls of shortcrust pastry
- 500 g Tortellini
- 500 g homemade ragù
- 500 ml Bechamel sauce
- 3 tablespoons grated Parmesan cheese
- Beaten egg for decoration
Method · 1 h 30 min
- Boil the tortellini in plenty of salted water and drain al dente. In a bowl, toss them with the ragù, grated cheese, and béchamel sauce. Butter...
- Boil the tortellini in plenty of salted water and drain al dente. In a bowl, toss them with the ragù, grated cheese, and béchamel sauce. Butter...
- Boil the tortellini in plenty of salted water and drain al dente. In a bowl, toss them with the ragù, grated cheese, and béchamel sauce. Butter...
- Boil the tortellini in plenty of salted water and drain al dente. In a bowl, toss them with the ragù, grated cheese, and béchamel sauce. Butter...
- Boil the tortellini in plenty of salted water and drain al dente. In a bowl, toss them with the ragù, grated cheese, and béchamel sauce. Butter...
Boil the tortellini in plenty of salted water and drain al dente. In a bowl, toss with the ragù, grated cheese, and béchamel sauce.
Butter and flour a 26 cm springform pan and line it with the first layer of shortcrust pastry. Prick the bottom with a fork and top with the tortellini, already seasoned.
Cover the pie with the other pastry disc, sealing the edges well. Prick the surface with a fork to prevent it from puffing up during baking. Use the leftover pastry to decorate the pie: I cut out stars, bells, and trees with cookie cutters.
Brush with egg and bake in a static oven at 180°C for about 40 minutes or until golden brown.
Let it rest for 10 minutes before removing from the mold and serving.
