5 CHEESE TORTELLINI IN CHIVE BROTH WITH PUFF PASTRY TOP
20-25
min
cooking time
6
servings
Medium
difficulty

5 CHEESE TORTELLINI IN CHIVE BROTH WITH PUFF PASTRY TOP

5 CHEESE TORTELLINI IN CHIVE BROTH WITH PUFF PASTRY TOP

Ingredients

  • One 20-ounce package Giovanni Rana 5 Cheese Tortellini
  • 8-9 cups chicken or beef broth
  • Salt and freshly ground black pepper to taste
  • Grated Parmigiano Reggiano cheese
  • Fresh chives chopped
  • Extra virgin olive oil for drizzling
  • 3 ready rolled puff pastry (about 1 pound )
  • Egg wash (1 yolk whisked with 2-3 tbsp milk)
20-25
min
cooking time
6
servings
Medium
difficulty

Preparation

Preheat the oven to 400° F.

Bring the broth to a boil in a large saucepan. Add the Tortellini and switch off the flame immediately. Season with salt and pepper to taste. Ladle the Tortellini and broth into ovenproof bowls. Top with grated Parmigiano Reggiano cheese and chopped chives and drizzle with oil.

Brush the edge of each bowl with egg wash and top them with a disk of puff pastry 1 inch larger than their diameter pressing the edges to stick the pastry to the bowls. Use exceeding pastry to decorate the top. Brush the pastry with egg wash and bake 15-20 minutes until the crust is golden brown.

When you break the crust keep away from the heat and let it rest for a couple of minutes before serving.

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