Tortellini pie

This tortellini ‘pie’ has a casing of shortcrust pastry, fragrant and crispy to perfection, containing a filling of tempting tortellini with Parma ham and a rich mix of Bolognese sauce, mushrooms and peas. Preparing it takes a little more time than the norm and it’s obviously not a recipe to make at the last minute, but its deliciousness and amazing visual impact will reward you for all your creative culinary efforts.


60 minutes Total time
35 minutes Active time
Serves 8 persons
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Prepare a Bolognese sauce in advance. Line a cake tin with shortcrust pastry, first the bottom and then the sides, and prick the dough all over with the prongs of a fork. Cook the tortellini in salted boiling water, taking care to keep them ‘al dente’. Then toss them with the homemade Bolognese, with plain boiled peas and with the dried mushrooms, soaked and squeezed of any excess liquid. Then add the parmesan and the béchamel sauce, keeping a little aside. Stir well, then pour everything into the lined cake tin. Level the filling well with the back of a spoon, finish with a few more tablespoons of Bolognese and béchamel sauces and a good sprinkling of Parmesan. Top the pie with another circle of pastry, adding decorations made with the excess scraps of dough. Brush with some egg yolk. Bake at 180°C for 35 minutes.

If you don’t like the ingredients we suggest, or if you want to make a personal or original version of the pie, you can change the flavourings and seasonings: instead of the Bolognese sauce you could use a simple tomato sauce and enrich it with diced mozzarella, or you could try mixing the tortellini with a sauce made from fresh artichokes and ham, or perhaps made from pumpkin and leeks. The choice is yours!
The name in Italian - ‘Timballo’ - derives from the cylindrical mould which is normally used to make this kind of dish.

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