Basket Tortelloni (With Artichokes) In Walnut Sauce

1. 1

   Turn the oven to 200u00b0C.

2. 2

   Two cocottine Line with parchment paper.

3. 3

   Divide the circle of puff pastry and lay the crescents cocottine obtained in trying to form a basket, leaving out of the container part of the sheet to form the crunchy bits.

4. 4

   Prick bottom of pastry with a fork and cover the inside of the basket with baking paper to be filled with ceramic weights (or dried chickpeas).

5. 5

   Bake for 10 minutes then remove the wax paper with weights and bake for 6 minutes.

6. 6

   Meanwhile, chop the walnuts and a few leaves of herbs and bring to a boil salted water in which you will cook the tortellini for 5 minutes.

7. 7

   In a large frying pan, gently heat the butter and add the chopped nuts and herbs, cook for few minutes.

8. 8

   Add cream and heat on low heat for a couple of minutes.

9. 9

   Drain the tortellini and toss in pan with the walnut sauce.

10. 10

    Place the baskets of pasta in individual dishes and fill them with tortellini with walnut sauce and fresh herbs.

* Per serving · 4 servings · Values may vary.