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TORTELLINI - Tortellini Lagsagna
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| MEATY TORTELLINI LASAGNE The Chew | |
| 1 pound | Fresh Pasta Sheets, (cut into 2-inch squares) |
| 1/2 pound | Mortadella, (chopped) |
| 1/2 pound | Prosciutto Cotto, (chopped) |
| 1/2 cup | Parmigiano-Reggiano, (freshly grated, plus more) |
| 1 | Egg |
| 1 recipe | Mario Batali's Besciamella |
| 1/2 recipe | Mario Batali's Basic Tomato Sauce |
| Fresh Basil Leaves, (torn) | |
1. Combine Prosciutto Cotto, Mortadella, Parmigiano-Reggiano cheese and eggs in the base of a food processor. Pulse until mixture is a smooth paste. Remove to a bowl and set aside.
2. Place 1 teaspoon of Meat Filling in the center of each 2-inch Pasta Square. Using a bit of water to seal the edges, fold the opposite corners together to form a triangle and press the edges together firmly to seal. Bring the long points of the triangle together and join with firm finger pressure. Continue filling and shaping Tortellini until all the Pasta and filling are used. Set aside.
*Follow instructions for Mario's Basic Tomato Sauce
Remove from heat and set aside.
*Follow instructions for Mario's Besciamella Sauce
Remove from heat and set aside.
*Reserve 1 cup of Besciamella on the side.
Meanwhile, bring a large pot of salted water to a gentle boil. Cook for 2-3 minutes, until all of the Pasta floats to the top of the boiling water. Drain well. Add half of the cooked Tortellini into the reserved Besciamella sauce, and add the other half to the reserved Tomato Sauce.
Preheat broiler. In a 9x9 baking dish, add the Tortellini Mixed with the Tomato Sauce into an even layer. Then, add the Tortellini Mixed with Besciamella Sauce into an even layer. Next, spoon some more Besciamella sauce on top of the Tomato Sauce layer. Sprinkle more Parmigiano-Reggiano on top. Place baking dish under the broiler until golden-brown and bubbling. Remove and garnish with fresh Basil Leaves.
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