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1
For the pasta: In a large mixing bowl, mash the cheese until soft.
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2
Add the scallions, eggs, nutmeg, cheese, salt and pepper.
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3
And stir well.
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4
Refrigerate until firm, 30 minutes or more.
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5
Using a pasta machine, roll out the pasta to the thinnest setting and then cut the sheets into 2-inch squares.
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6
Place 1 teaspoon of the filling in the center of each 2-inch square.
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7
Fold the opposite corners together to form a triangle and press the edges together firmly to seal.
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8
Bring the long points of the triangle together and join with firm finger pressure.
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9
Continue filling and shaping tortellini until all the pasta and filling are used.
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10
Preheat the oven to 425 degrees F.
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11
Bring about 6 quarts of water to a boil and add about 2 tablespoons salt.
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12
Heat the olive oil in a 12-inch saute pan until almost smoking and add the onion.
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13
Cook until softened but not brown, 1 to 2 minutes.
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14
Add the radicchio and cook until softened and lightly gray in color, 5 to 6 minutes.
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15
Remove from the heat and allow to cool.
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16
Meanwhile, drop the tortellini into the boiling water and cook until tender, about 6 to 7 minutes.
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17
Gently drain and place in a large mixing bowl.
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18
Add the cooled radicchio mixture, balsamella, and half the grated cheese.
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19
Gently stir to mix well.
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20
Divide among 4 buttered gratin dishes, sprinkle with the remaining cheese, and bake until bubbly and crusty on top, about 20 minutes.
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21
Serve immediately.
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22
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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23
Make a well in the middle of the flour and add the eggs and olive oil.
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24
Using a fork, beat together the eggs and oil and bring to incorporate the flour starting with the inner rim of the well.
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25
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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26
Do not worry that this initial phase looks messy.
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27
The dough will come together when half of the flour is incorporated.
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28
Start kneading the dough with both hands, using the palms of your hands.
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29
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover crusty bits.
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30
Lightly re-flour the board and continue kneading for 6 more minutes.
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31
The dough should be elastic and a little sticky.
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32
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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33
Roll or shape as desired.
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34
In a medium saucepan, heat the butter until melted.
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35
Add the flour and whisk until smooth.
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36
Cook over medium heat until golden brown, about 6 to 7 minutes.
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37
In a separate pan, heat the milk until just about to boil.
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38
Add the milk to the butter mixture 1 cup at a time, whisking continuously until very smooth, and bring to a boil.
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39
Cook 30 seconds longer and remove from the heat.
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40
Season with salt and nutmeg.
