Tortellini with Onion Confit Recipe

Summary

Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Beef stock12 Fluid Ounce (1 1/2 Cups, 375 Milliliter)
 Beef tortellini/Veal tortellini1 1⁄2 Pound (750 Gram)
 Small peas8 Ounce (250 Gram)
 Chopped fresh tarragon/1 teaspoon dried tarragon2 Tablespoon
For onion confit
 Butter1 Ounce (30 Gram)
 Onions2 , thinly sliced
 Sugar2 Teaspoon
 Chopped fresh thyme/1/2 teaspoon dried thyme1 Tablespoon
 Red wine8 Fluid Ounce (1 Cup, 250 Milliliter)
 Red wine vinegar2 Tablespoon

Nutrition Facts

Serving size

Calories 599 Calories from Fat 151

% Daily Value*

Total Fat 17 g26.1%

Saturated Fat 8.2 g40.8%

Trans Fat 0 g

Cholesterol 57.8 mg

Sodium 1038.1 mg43.3%

Total Carbohydrates 82 g27.5%

Dietary Fiber 6.8 g27.3%

Sugars 12.5 g

Protein 23 g45.8%

Vitamin A 25.5% Vitamin C 66%

Calcium 24.2% Iron 37.7%

*Based on a 2000 Calorie diet

Directions

1. To make confit, melt butter in a saucepan over a medium heat, add onions and cook, stirring, for 3 minutes or until onions are soft. Stir in sugar and cook for 2 minutes longer. Add thyme, wine and vinegar, bring to simmering and simmer, stirring frequently, for 40 minutes or until mixture reduces and thickens.
2. Place stock in a saucepan, bring to the boil and boil until reduced by half. Keep warm.
3. Cook pasta in boiling water in a large saucepan following packet directions. Drain well. Add pasta, confit, peas and tarragon to stock, bring to simmering and simmer for 2-3 minutes or until peas are just cooked.
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