Sausage Ragu with Gorgonzola Walnut Tortelli
I have been working o recipes for my next book about pasta and realized I do not have many recipes with stuffed pasta, Tortelli, Ravolli, and so on. So I took a sauce I was working on for a rigatoni pasta and applied it to this dish. Usually, I really do not make my own pasta and in this dish, a sort met the task halfway but using wonton wrappers. I have done the whole make your pasta from scratch but really most of my quest and husband can not tell the difference so why to waste the money and time.
Note: In my FB post the sausages were in large slices, after making this again the smaller bits were much more pleasing and easier to use.
1 lb of sweet Italian sausage, skins removed and chopped
1/2 lb of pancetta, diced
1 onion, diced
4 cloves of garlic diced
1-pint cherry tomatoes halved
1 cup homemade chicken stock
1 jalapeno, diced and seeds removed
1/2 teaspoons of dried oregano, basil, and parsley
2 tablespoons unsalted butter
Salt and pepper to taste
I package of wonton wrappers
8 ounces Gargonzola cheese
1/2 cup of walnuts, minced
1 teaspoon olive oil
salt and pepper to taste
Place the cheese, walnuts, and olive oil in a small bowl, and using a fork, blend together, season.
In your work station have a parchment-lined work serves, a baking sheet lined with parchment paper, a damp towel, and a small bowl with water.
Place your first wrapper on the work surface, spoon about a teaspoon of cheese mixture in the center of the wrapper, now I like to twist it closed like a candy wrapper, but you can place the filling in the center, wet the edges with water, fold over to make a triangle, then join the edges to make a circle, place on the prepared baking sheet, cover with a damp towel and repeat until done. Set aside.
Place a large deep skillet over medium heat, add pancetta and render off until crisp, remove and place on a paper towel-lined dish. Add sausage snd saute until nicely brown, remove and drain most of the fat from the skillet.
Return skillet to heat and add the onions and jalapenos and saute until soft, about 5 minutes. Next, add the tomatoes, and saute for an additional minute. Now add the garlic and stock, reduce heat and simmer for about 15 minutes or until liquids have reduced by a third.
While the sauce is simmering, place a saucepan filled with water, add salt and bring to a boil. Wait until just about to serve to add the tortellini, they only take 3 minutes to cook.
Taste sauce, season and add the butter and herbs, cover and simmer for 3 minutes as pasta cooks.
Plate, place pasta in bowls, spoon sauce over and top with your favorite cheese and serve. I serve it with Garlic Bread - Enjoy.
Note: If you do not want to make the pasta you can buy it, I usually buy Tradiziini Padane brand out of Brescia, Italy