Red onion tortelli with Chianti souce


by: Orchid

Torteli are similar to ravioli, except that they have a plain — rather than fluted — edge.


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serves: 4

2 tablespoons extra virgin olive oil

8 large red onions (thinly sliced)

3 tablespoons grated Parmesan

2 tablespoons fresh bread crumbs

2 eggs

1 recipe quantity egg pasta dough

4 1/4 tablespoons unsalted butter

8 leaves sage

1 recipe quantity Chianti sauce

2 3/4 ounces ricotta salata

salt and pepper

Nutrition Facts
Red onion tortelli with Chianti souce

Servings Per Recipe: 4

Amount per Serving

Calories: 1116

  • Total Fat: 56.8 g
  •     Saturated Fat: 20 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 166.8 mg
  • Sodium: 997.2 mg
  • Total Carbs: 134.7 g
  •     Dietary Fiber: 11.9 g
  •     Sugars: 21.6 g
  • Protein: 20.6 g

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1.  Heat the olive oil in a pan, add the onions and cook very gently without allowing them to color, for about BO minutes. Season and transfer to a colander or a sieve, and leave to drain (either overnight or for several hours — or, if you want to use them sooner, put a weight on top of the onions to force out the moisture more quickly).

2.  When the onions have drained and are cold, put them into a bowl, add the Parmesan, bread crumbs and one of the eggs, and cheek and adjust the seasoning (remember, the Parmesan will be salty).

3.  Make the pasta dough and put through the machine. Make the tortelli as for the ravioli, using a plain ring cutter or glass instead of the fluted ring, and omitting the mint leaves.

4.  Bring a large pan of water to a boil for the pasta.

5.  Melt the butter in a large sauté pan, then add the sage and, when the butter begins to foam, add the Chianti sauce.

6.  Put tho tortolli into tho boiling water and cook for 3 to 4 minutes, than drain them using a slotted spoon or a skimmer and transfer to

7.  The pan containing tho sauce. Toss gently for a minute or so and

8.  Serve. Grate: the ricotta salata on top.

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