• Dough:

  • 4 ¾ cups all-purpose flour

  • 6 large eggs at room temperature

  • ½ tsp salt

  • Filling:

  • 1 Tbsp olive oil

  • 1 tsp fennel seeds

  • 10 oz ground pork

  • 1 ¼ cups finely grated Parmesan

  • 1 tsp finely chopped fresh rosemary

  • 1/8 tsp cinnamon

  • 1/8 tsp ground nutmeg

  • 1/8 tsp ground black pepper

  • 2 large eggs

  • Fennel Cream:

  • 2 tbsp olive oil

  • 1 medium onion, sliced

  • 1 head fresh fennel, thinly sliced

  • 2 tsp finely chopped thyme

  • ½ cup dry white wine

  • 1 tsp fennel seed

  • 2 cups whipping cream

  • salt and pepper

  • grated Parmesan


  • 1.

    For pasta dough, pulse ingredients in a food processor until blended (dough will be dry). Wrap in plastic wrap and let rest 1 hour.

  • 2.

    While dough is resting, prepare filling. Heat a medium sauté pan over medium heat and add olive oil. Stir in fennel and toast in oil 1 minute. Add pork and cook through. Remove pork from pan toss with Parmesan, rosemary, cinnamon, nutmeg and pepper (Parmesan adds sufficient salt). Whisk eggs in a small bowl and stir into pork mixture.

  • 3.

    Roll out dough through a pasta machine, following manufacturer’s instructions. Cut rounds about 2-inches across and spoon a teaspoonful of filling into each. Fold each circle in half and wrap over finger, pinching ends together to create tortellini. Set on a baking tray to dry and chill until ready to cook.

  • 4.

    To cook tortellini, bring a pot of water to a boil and salt generously. Add tortellini and boil until they float, about 3 minutes. Drain well and reserve while preparing sauce.

  • 5.

    For sauce, heat olive oil in a large sauté pan over medium heat. Add olive oil, onion and fennel and sauté until onion is translucent, about 5 minutes. Add thyme, fennel seed and white wine and simmer until wine is reduced by half. Add cream and simmer until a sauce consistency (until it coats the back of a spoon). Season to taste and add cooked tortellini. Return to a simmer and serve garnished with Parmesan.

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