Ingredients
Dough
4 3/4 cups all-purpose flour
6 large eggs at room temperature
1/2 tsp salt
Filling
1 Tbsp olive oil
1 tsp fennel seeds
10 oz ground pork
1 1/4 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
1/4 cup dry white wine
1 tsp fennel seed
2 cups whipping cream
salt & pepper
grated Parmesan
Method
For pasta dough, pulse ingredients in a food processor until blended (dough will be dry). Wrap in plastic wrap and let rest 1 hour.
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.
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.
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.
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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