Gastronomixs

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.

Tortellini with Jerusalem artichoke

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Ingredients

1

tsp

saffron

240

ml

water

375

g

flour, type '00'

1

tsp

salt

9

 

egg yolks

1

 

egg

100

g

onion

2

cloves

garlic

3

g

thyme

60

g

butter

500

g

Jerusalem artichoke, peeled

150

g

Marsala wine

300

g

chicken stock

200

g

mascarpone

60

g

Parmigiano Reggiano

45

g

breadcrumbs

40

g

butter

As needed:

 

salt and pepper

As needed:

 

flour, type '00'

Preparation method

  • Put the saffron and the water in a saucepan, bring to the boil, simmer and reduce to 60 ml.
  • Pass through a sieve and save the saffron water until needed.
  • Sieve the flour and salt onto your worktop and make a well at the centre.
  • Mix the egg yolks with the egg and pour the mixture into the well in the flour.
  • Carefully fold the dough together, adding 2 to 3 teaspoons of saffron water in the process.
  • Knead the dough for at least 10 minutes to activate the glutens, until it is no longer sticky and feels as soft as silk.
  • Set aside in the refrigerator for at least 30 minutes so that the dough can rest.
  • In the meantime, mince the onion and the garlic.
  • Sweat the onion and garlic in a saucepan with 60g butter and the thyme.
  • Chop the Jerusalem artichokes into 1cm pieces.
  • Add to the onion and garlic mixture, sauté for approximately 3 minutes, and deglaze with the Marsala wine.
  • Reduce the Marsala wine to half the amount, pour in the chicken stock, and cover with a cartouche.
  • Simmer for 20 to 30 minutes until the Jerusalem artichoke is completely done.
  • Transfer the mixture to a blender and purée into a smooth crème.
  • Mix 600 grams of the Jerusalem artichoke crème together with the mascarpone, Parmigiano Reggiano, and breadcrumbs.
  • Season to taste with salt and pepper.
  • Allow the filling to cool down and transfer to a piping bag.
  • Roll out the pasta dough, using the thinnest setting of your pasta machine, and transfer onto a flour-covered work surface.
  • If you can’t finish the tortellini directly, cover the dough to prevent it from drying out.
  • Use a cutter to create rounds that are around 8 centimetres in diameter.
  • Pipe around 15 grams of the Jerusalem artichoke crème onto each round.
  • Moisten the edges of each round with a little water and fold into a semi-circle.
  • Press together firmly so that the pasta has the same thickness all over.
  • Next, twist the top and bottom of the semi-circle together and press firmly to create a tortellini shape.
  • Boil the tortellini for about 2 minutes in plenty of boiling, salted water, until they start to float.
  • Transfer the tortellini to a saucepan with 2 tablespoons of the cooking liquid.
  • Add 40 grams of the butter. Move the saucepan over the heat in a rocking motion to allow the butter to emulsify and stick to the tortellini on all sides.
  • Serve the pasta immediately.

Serving suggestions

  • Delicious in a composition with components of sage, beurre noisette, and black garlic.
  • A wonderful match with artichoke, aubergine, and tomato.
  • Goes well with components of hazelnut, salsify, and shiitake mushroom.

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