Tortellini with Sausage and Mushrooms in a Cheese Bowl
This dish was not only tasty, but it was visually stunning as well! I felt as if we were eating art. Campa out did himself on this one… enjoy!
Prep Time: 25 min
Cook Time: 20-30 min
Bowl Ingredients:
- Olive oil
- Parmigiano reggiano
Heat a non-stick pan on low heat.
Coat the pan with oil.
Add grated parmigiano reggiano cheese to cover the bottom portion of the pan (make a solid layer) and heat for a couple of minutes.
When it starts to bubble and harden, use a spatula to make sure the cheese doesn’t stick to the pan and carefully lift, as if you were making a crepe or pancake.
As it becomes stiffer, start to lift it slowly – it will remain as one whole piece.
Carefully lay the disc over a glass bowl and mold it to the shape of the bowl with your hands.
Once the shape has hardened, remove from bowl, turn over and fill.
Pasta ingredients:
- 500 grams (a little more than 1 lb) Tortellini (we used spinach and ricotta tortellini)
- 400 grams (a little less than 1 lb; approx 14 oz) Mushrooms (Champignons)
- 1 Onion
- 4 Sausages
- Olive oil
- 200 ml (just over ¾ cup) heavy cream or panna
- Salt and pepper to taste
- Parsley
- Parmigiano reggiano
Wash mushrooms, remove stems, and cut into slices.
Chop onion into cubes.
Crumble sausages and brown in a nonstick pan with olive oil.
Add mushrooms to pan and sauté until the water produced by mushrooms is nearly gone.
Add cream or panna. (If you prefer something lighter, use milk to lighten it up).
Cook a few minutes until it’s nice and creamy.
Add salt to taste.
Meanwhile cook tortellini in boiling, salted water.
Strain tortellini and dump into the sauce. Mix well.
Place pasta in cheese bowl and add chopped parsley and parmigiano reggiano.
Serve hot.
Here is the dish served at a dinner party:
