Basket Tortelloni (With Artichokes) In Walnut Sauce – a delicious recipe with pastry round, tortelloni, walnuts, cream fresh, butter, fresh oregano. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Turn the oven to 200u00b0C.
2
Two cocottine Line with parchment paper.
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
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
Bake for 10 minutes then remove the wax paper with weights and bake for 6 minutes.
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
In a large frying pan, gently heat the butter and add the chopped nuts and herbs, cook for few minutes.
8
Add cream and heat on low heat for a couple of minutes.
9
Drain the tortellini and toss in pan with the walnut sauce.
10
Place the baskets of pasta in individual dishes and fill them with tortellini with walnut sauce and fresh herbs.
156
kcal
Calories
16
g
Fat
3
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 box puff pastry round, 9/16 pound tortelloni with artichokes and pistachios, 6 3/8 tablespoons walnuts, cream fresh, and more.
Yes, Basket Tortelloni (With Artichokes) In Walnut Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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