Description
Lavender Parmesan Tortelli with Creamy Butter Sauce: A Handmade Pasta Masterpiece
Ingredients
Scale
- Lavender Parmesan Filling
- 1/4 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon dried culinary lavender
- 3 cups finely grated Parmesan-style hard cheese
- 1/2 teaspoon lemon zest
- Fresh Pasta Dough
- 1 1/2 cups semolina flour
- 3/4 cup all-purpose flour
- 2 large eggs
- 2 large egg yolks
- Creamy Butter Sauce
- 7 tablespoons unsalted butter, divided
- 2 1/2 tablespoons all-purpose flour
- 3/4 cup hot vegetable stock
- Salt, to taste
- Freshly grated nutmeg, to taste
- Garnish
- 1/2 cup sliced almonds, toasted and lightly crushed
- Freshly grated nutmeg
- Edible flowers or tender herbs
Instructions
- In a small saucepan, gently warm the milk and cream until steaming but not boiling. Remove from heat, add the lavender, cover, and let steep for about 2 hours.
- Strain out the lavender and discard. Rewarm the infused cream gently, then remove from heat and stir in the grated cheese and lemon zest until thick and smooth. Transfer the mixture to a piping bag or covered bowl and let cool slightly.
- In a large bowl, mix the semolina flour and all-purpose flour. Add the eggs and egg yolks, then knead until a smooth, firm dough forms. Wrap tightly and let rest at room temperature for 30 minutes.
- Roll the rested dough through a pasta machine, starting on the widest setting and gradually working down to the second-thinnest setting.
- Lay one sheet on a lightly floured surface. Pipe small mounds of filling evenly across the dough. Lightly brush around the filling with water, place a second sheet on top, and gently press to seal.
- Cut into squares and fold the corners upward to form tortelli. Transfer to a floured tray.
- In a saucepan over medium heat, melt 2 1/2 tablespoons of the butter. Stir in the flour and cook for about 1 minute, keeping it pale.
- Slowly whisk in the hot vegetable stock and cook until smooth and lightly thickened.
- Transfer half of the sauce to a blender with 3 tablespoons butter and blend until smooth. Add the remaining butter and sauce and blend again until creamy and fully emulsified. Season with salt and nutmeg. Keep warm.
- Bring a large pot of well-salted water to a boil. Add the tortelli and cook for about 2 minutes, or until tender and floating. Drain gently.
- Gently toss the tortelli with the warm butter sauce. Divide into bowls and finish with toasted almonds, a light grating of nutmeg, and edible flowers or herbs if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 120mg