Tortellini with Jerusalem artichoke

This very tasty stuffed pasta with the earthy flavour of Jerusalem artichoke is quite easy to make.

Makes approximately 60 tortellini.

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Sulphite
Egg
Cow's milk
Lactose
Celery
Gluten

Ingredients

1

tsp

saffron

240

ml

water

375

g

pasta flour tipo 00

1

tsp

salt

9

egg yolks

1

whole egg

100

g

onion

2

cloves

garlic

3

g

thyme

60

g

butter

500

g

Jerusalem artichoke, peeled with a peeler

150

g

Marsala wine

300

g

chicken stock

200

g

mascarpone

60

g

parmesan cheese

45

g

breadcrumbs

40

g

butter

as needed

salt and pepper

as needed

flour, type '00'

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