What better combination can one think of than creamy pasta and puff pastry? This recipe merges the two worlds together to provide a devilish sinful - yet relatively simple - dish that is surely a crowd pleaser!
400 grams tortelloni (I prefer meat tortellini, but that is entirely up to you)
150 grams pancetta cubes
200 grams mushrooms (sliced)
250 millilitres fresh cream
4 cloves garlic (diced)
2 all-butter ready-rolled puff pastry sheet at room temperature
1 teaspoon poppy seeds
1 egg whisked
olive oil
Method
Tortellini Scatolati is a community recipe submitted by neilbugeja and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Boil the tortellini to 1-2 minutes less than the packet instructions. Drain and set aside until sauce is finished.
Preheat your oven to 200°C.
Fry the garlic and mushrooms in olive oil until golden (approx 3-4 minutes).
Add the pancetta and continue frying for another 3-4 minutes.
Season to taste with salt and pepper.
Add the fresh cream and leave to simmer on a low flame for approximately 5 minutes.
Add the al dente tortellini to the sauce and stir until completely coated and the sauce is a thick mixture.
Roll out the pastry sheets onto baking paper on a baking dish.
Equally divide the pasta and sauce between the two pastry sheets, placing the sauce in the middle and leaving about 1-2 inches from the end to fold the pastry.
Fold the pastry in parts towards the middle - depending on your preference you may choose to cover the pasta completely or leave a hole in the middle.
Lightly eggwash both "pies" and sprinkle poppy seeds.
Pop the pies into the preheated oven for 20-25 minutes until golden brown.
Each pie is large enough to be cut into pieces and serve 2 people.
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