Tortellini Al Forno with Radicchio and Goat Cheese
Cheese tortellini with sweet red onions and radicchio enveloped in a balsamella white sauce top with parmesan and baked until bubbly and crusty on top.
olive oil, extra-virgin
in one inch pieces
preferably goat cheese, 1 package
white sauce, e.g. bechamel
Preheat oven to 425℉ (220℃). Bring 4 quarts of water to boil and add 1 tablespoon salt.
Heat oil in a 12 to 14-inch sauté pan until just smoking and add the red onions. Cook onions until beginning to soften but not brown, about 1 to 2 minutes.
Add radicchio and cook until softened, about 5 or 6 minutes then remove from heat and allow to cool.
In the meantime, cook the tortellini in the boiling water and cook until tender. Drain in a colander and place in a large mixing bowl. Add the cooled onion & radicchio mixture, balsamella sauce, and half the grated cheese. Stir gently to combine.
Transfer to buttered gratin dish(es), sprinkle with the remaining Parmesan cheese and bake until bubbly and crusty on top, about 20 minutes.
Make a roux: heat 2 tablespoons butter over medium-high heat until sizzling and whisk in 2 tablespoons flour. Cook for about 1 minute, then whisk in milk and 1/8 teaspoon of ground nutmeg. Bring to the boil, whisking frequently and cook for 1 minute.
Balsamella is the Italian version of French Bechamel sauce or a simple white sauce. You could substitute your favorite jarred white sauce to save time if desired.