Tortellini with Fennel Pollen Cream Sauce
Here is a classic version of Tortellini with Fennel Pollen Cream Sauce. This recipe was donated to Pollen Ranch many years ago, before computer age, and the author is unknown.
Prep Time: 30 minutes
Cook Time: 10 minutes
- 1 Tbsp olive oil
- 1 tsp Fennel Pollen
- 10 oz ground pork
- 1 1/4 cups finely grated Parmesan
- 1 tsp finely chopped fresh rosemary
- 1/8 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground black pepper
- 2 large eggs
Fennel Cream Sauce
- 2 tbsp olive oil
- 1 medium onion, sliced
- 1 head fresh fennel, thinly sliced
- 2 tsp finely chopped thyme
- 1/4 cup dry white wine
- 1 tsp fennel seed
- 2 cups whipping cream
- salt & pepper
- Fresh Grated Parmesan
- For the pasta dough, we suggest you pulse the ingredients in a food processor until blended. The dough will be dry. Wrap in plastic wrap and let it rest for 1 hour at room temperature.
- While the dough is resting, you can start to prepare the filling. Heat a medium sized sauté pan over medium heat and add olive oil. Stir in the fresh sliced fennel and toast in the oil for about 1 minute. Add the pork and cook through but don't over cook. Remove pork from pan and toss it in with the Parmesan, rosemary, cinnamon, nutmeg and pepper. Parmesan adds salt flavor so be easy if you want to add salt too. Whisk the eggs in a small bowl and mix with the pork mixture.
- Roll out the dough through a pasta machine or if you don't have one use a rolling pin and smooth flat surface. Cut rounds about 2-inches across and spoon a teaspoonful or so of filling into each round. Fold each circle in half and wrap over your finger, while pinching ends together to create tortellini. Set your new creations on a baking tray to dry and chill until you're ready to cook.
- To cook the tortellini, bring a pot of water to a boil and salt generously. Add the tortellinis and boil until they float, which is about 3-4 minutes. Drain and set asidewhile preparing your sauce.
- Now for the sauce! Heat olive oil in a large size sauté pan over medium heat and add olive oil, onion and fennel slices and sauté until onion is translucent, about 5 minutes. Add thyme, fennel pollen and white wine, then simmer until wine is reduced by half. Add cream and allow to simmer until a sauce consistency will coat your spoon smoothly. Season to taste and pour over the cooked tortellini. Serve garnished with Parmesan and a a sprig fresh rosemary.