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Tortellini with Onion Confit

Italian.Chef's picture
  Beef stock 12 Fluid Ounce (1 1/2 Cups, 375 Milliliter)
  Beef tortellini/Veal tortellini 1 1⁄2 Pound (750 Gram)
  Small peas 8 Ounce (250 Gram)
  Chopped fresh tarragon/1 teaspoon dried tarragon 2 Tablespoon
For onion confit
  Butter 1 Ounce (30 Gram)
  Onions 2 , thinly sliced
  Sugar 2 Teaspoon
  Chopped fresh thyme/1/2 teaspoon dried thyme 1 Tablespoon
  Red wine 8 Fluid Ounce (1 Cup, 250 Milliliter)
  Red wine vinegar 2 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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Average: 3.8 (12 votes)

Nutrition Rank

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 mg19.3%

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

Tortellini With Onion Confit Recipe