Timballo di Tortellini (Tortellini Timbale)
Category: Pasta Dishes
Servings: 6
If you are looking to bring an elegant and delicious dish to your festive table, look no further than the Timballo di Tortellini. This savory baked tortellini timbale is a wonderful combination of tender pasta, rich béchamel sauce, and flavorsome vegetables and meats. Perfect for special occasions, this dish will surely impress your guests with its delightful layers and hearty taste. Let’s dive into the recipe and create something spectacular for your next gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 300g |
| All-purpose flour (00) | 600g |
| Water | As needed |
| Whole milk | 1 liter |
| All-purpose flour (00) | 100g |
| Butter | 100g |
| Fine salt | As needed |
| Black pepper | As needed |
| Nutmeg | As needed |
| Tortellini (fresh or dry) | 500g |
| Leek | 1 |
| Peas (fresh or frozen) | 200g |
| Cooked ham | 100g |
| Extra virgin olive oil | 4 tbsp |
| Parmigiano Reggiano DOP (grated) | 150g |
Instructions
Step 1: Prepare the Tortellini
To start, bring a large pot of salted water to a boil. While waiting for the water to come to a boil, thinly slice the leek and set it aside. Add the tortellini to the boiling water and cook them according to the package instructions, which is typically 1 or 2 minutes. Once cooked, carefully drain the tortellini, making sure not to break them. Transfer them to a large pan where they will be mixed with the other ingredients later.
Step 2: Prepare the Vegetables and Ham
In the same pan, heat a bit of extra virgin olive oil over medium heat. Add the sliced leek and sauté it until softened. Next, add the peas and cook until they are tender. Meanwhile, take the cooked ham and roll it up on a cutting board. Slice the rolled ham into small pieces and add it to the pan with the leeks and peas. Toss everything together for a minute or two to let the flavors meld, then season with salt and pepper to taste. Remove the pan from the heat and set it aside.
Step 3: Prepare the Béchamel Sauce
In a separate saucepan, melt 100g of butter over medium heat. Add the 100g of flour and cook for a minute, whisking constantly to make a smooth roux. Gradually pour in the whole milk while continuing to whisk to prevent any lumps. Keep whisking until the sauce thickens to a creamy consistency. Season the béchamel with salt, pepper, and a touch of freshly grated nutmeg. Once done, remove it from the heat.
Step 4: Prepare the Timbale Mold
Grease an 18cm x 10cm round springform pan with butter, ensuring that the sides and bottom are well-coated. Using a rolling pin, flatten the dough slightly and cut it into a rectangular strip that will fit along the sides of the pan. Press the dough carefully into the pan so that it adheres to the sides. Then, line the bottom of the pan with one of the two discs of dough you’ve prepared.
Step 5: Layer the Timbale
Now it’s time to start layering the timbale. Begin by sprinkling a spoonful of grated Parmigiano Reggiano on the bottom of the pan. Follow this with a ladle of the béchamel sauce. Then, add a layer of the cooked tortellini mixture, making sure it’s evenly spread out. Repeat the layers of Parmigiano, béchamel, and tortellini until you’ve used up all the ingredients. Make sure the top layer is covered with a final spoonful of béchamel and cheese.
Step 6: Bake the Timballo
Preheat your oven to 180°C (350°F). Once the timbale is assembled, cover it with the second disc of dough, which will form a “lid” for the timbale. Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and the filling is bubbling.
Step 7: Cool and Serve
Once baked, remove the timbale from the oven and allow it to cool for a few minutes before removing the springform pan. This will help the layers set and prevent the timbale from falling apart when you slice it. Once cooled slightly, carefully open the springform pan and remove the sides. Place the timbale onto a serving platter and gently peel away the lining of dough.
For an extra touch of elegance, serve the timbale with the top layer as a decorative “lid” placed atop the finished dish. This will make for a striking presentation, perfect for impressing your guests at a holiday gathering, special occasion, or family celebration.
Tips for Perfecting Your Timballo di Tortellini
- You can prepare the tortellini yourself from scratch if desired, using your favorite filling or the recipe provided on Love With Recipes. Homemade tortellini adds a personal touch to this dish.
- If you want to make the timbale ahead of time, you can assemble it and refrigerate it until ready to bake. Just remember to adjust the baking time as it may take a bit longer if it’s cold from the fridge.
- For added flavor, consider mixing different types of cheese in the béchamel or adding a bit of grated Parmigiano Reggiano directly into the tortellini mixture.
- Be sure to handle the timbale carefully when removing it from the springform pan, as it is delicate and can fall apart if not handled gently.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~15g |
| Carbohydrates | ~50g |
| Fat | ~22g |
| Saturated Fat | ~12g |
| Cholesterol | ~65mg |
| Sodium | ~550mg |
| Fiber | ~2g |
| Sugars | ~4g |
| Vitamin A | ~15% DV |
| Vitamin C | ~5% DV |
| Calcium | ~20% DV |
| Iron | ~10% DV |
Conclusion
Timballo di Tortellini is a classic Italian dish that takes a beloved pasta and transforms it into a beautiful, layered creation fit for any celebration. From the creamy béchamel sauce to the savory layers of tortellini, leeks, peas, and ham, each bite is a harmonious blend of flavors and textures. Whether you’re hosting a family dinner or a festive gathering, this dish will become a showstopper that everyone will remember.
Give this recipe a try, and bring a slice of Italian tradition to your table—one that will not only fill your guests’ stomachs but also warm their hearts! Enjoy this culinary masterpiece from Love With Recipes and make your next meal a memorable one.
