Ingredients 8 Servings
- 1 bag Barilla® Collezione Three Cheese Tortellini
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, sliced thin
- 1 ounce dry porcini mushrooms, reconstituted in 2 cups of cold water for 1 hour then roughly chopped (retain mushroom water)
- 1 tablespoon Italian parsley, chopped
- 2 tablespoons butter
For Parmigiano Cheese Fonduta
- 1 cup heavy cream
- 1 cup Parmigiano-Reggiano® cheese, grated
- Black pepper to taste
- 1 pound puff pastry
- 1 egg, beaten
- ½ cup honey
- ½ cup Parmigiano-Reggiano® cheese, grated
- Pre-heat oven to 400° F.
- Bring a large pot of water to boil and cook tortellini according to package directions.
- Meanwhile in a large skillet sauté garlic with olive oil for a minute, stir in mushrooms, brown for a couple of minutes, stir in 1 cup of (retained) mushroom water. Bring to simmer and season with salt and pepper.
- Drain tortellini and add to mushroom sauce. Finish with butter and parsley, set aside.
- In a separate small pot boil cream. Turn heat off, stir in cheese, season with pepper and whisk well until smooth.
- Place tortellini in 8 greased individual cocottes* for baking, cover with cheese fonduta. [*or could be prepared in a single casserole dish and served family style].
- Flatten puff pastry to ¼-inch thickness; cut 6 rings the size of the individual cocottes [or one piece the size of the single casserole dish].
- Brush the edges with beaten egg, turn upside down and cover completely making sure the edges are well pressed against the dish. Brush the top of the puff pastry with egg.
- Bake until puff pastry turns golden, about 12 minutes.
- Brush with honey and sprinkle with Parmigiano before serving.