Timballi di Tagliolini al Ragù Bianco (Tagliolini Timballi with White Ragù)
Category: Pasta Dishes
Servings: 6
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Tagliolini | 500g |
| Ground Beef (or veal) | 500g |
| Asparagus | 400g |
| Tilsit Cheese | 100g |
| Mozzarella Cheese | 25g |
| Provolone Cheese | 25g |
| Onion | 1 |
| Celery | 1 |
| Carrot | 1 |
| Vegetable Broth | 200ml |
| White Wine | 50ml |
| Rosemary | 2 sprigs |
| Black Pepper | to taste |
| Salt | to taste |
| Whole Milk | 250ml |
| Tilsit Cheese (extra) | 125g |
| Nutmeg | to taste |
Instructions
Step 1: Prepare the White Ragù
- Begin by finely chopping the carrot, celery, and onion.
- Heat a drizzle of oil in a large pan. Add the chopped vegetables and sauté over medium heat for about 5 minutes, stirring occasionally to avoid burning.
- Add the rosemary (chopped) and a whole garlic clove to the pan, stirring them into the vegetable mix.
- Add the ground beef and cook for approximately 5 minutes, breaking the meat apart as it browns.
- Once the beef is nicely browned, pour in the white wine, letting it cook for a couple of minutes to evaporate the alcohol.
- Continue cooking on low heat for at least 20 minutes, stirring occasionally. Add vegetable broth as needed to keep the sauce moist.
Step 2: Cook the Asparagus
- Wash the asparagus thoroughly under cold running water. Trim off the tough white ends of the stalks.
- Use a vegetable peeler to remove any tough outer skin from the bottom part of the asparagus.
- Tie the asparagus together with kitchen twine and cook in an asparagus pot, leaving the tips sticking out above the water.
- Once tender, remove from heat, untie, and set aside.
Step 3: Make the Fondue Sauce
- Cut the Tilsit cheese into small pieces, removing the rind.
- Heat the milk in a small saucepan over medium heat until it begins to simmer.
- Once the milk is heated, remove from heat and gradually add the Tilsit cheese, stirring constantly with a whisk to help it melt smoothly.
- Season with salt, pepper, and freshly grated nutmeg to taste. Keep the sauce warm.
Step 4: Assemble the Timballi
- Preheat your oven to grill mode (about 200°C or 390°F).
- Take four small ceramic ramekins and lightly grease them with oil.
- For each ramekin, start by adding a spoonful of the white ragù mixture as a base.
- Add a layer of béchamel sauce (or another creamy white sauce) on top of the ragù.
- Take the cooked tagliolini and roll them into neat bundles using a fork and spoon, then carefully place them in the ramekins on top of the béchamel layer.
- Garnish the timballi with a few asparagus tips, then add chunks of mozzarella and provolone cheeses.
- Pour more béchamel sauce over the top, finishing with a sprinkle of extra Tilsit cheese and a few more asparagus tips for decoration.
Step 5: Bake the Timballi
- Place the ramekins in the preheated oven under the grill function and bake for about 5 minutes, or until the top is golden and bubbling.
Step 6: Serve
- Remove the timballi from the oven and allow them to cool slightly before serving.
- Serve the timballi hot, ensuring that the cheese is melted and the layers are beautifully combined.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 600-700 kcal |
| Protein | 40g |
| Carbohydrates | 45g |
| Fat | 35g |
| Fiber | 4g |
| Sodium | 800mg |
| Cholesterol | 80mg |
Tips and Variations:
- For a lighter version, replace the whole milk with skim milk and reduce the cheese quantity.
- If you prefer a stronger flavor, you can add a pinch of chili flakes to the ragù for a mild heat.
- This dish pairs wonderfully with a crisp white wine like Pinot Grigio or Sauvignon Blanc, which complements the delicate flavors of the asparagus and cheese.
Enjoy your Timballi di Tagliolini al Ragù Bianco as a satisfying first course that blends the richness of cheese with the earthiness of asparagus, a classic Italian comfort food made with love!
