Try this Duck Tortelloni with Shallot Reduction recipe, or contribute your own.
Suggest a better description* Note: See the "Duck Rillette" recipe which is included in this collection. Using a 4-inch round cutter, cut each pasta sheet into 6 rounds. Place a heaping tablespoon of the filling in the center of each round. Place 1/4-ounce of cheese on top of each rillette. Lightly wet the edges of the pasta. Fold one side of the pasta over to the next forming a half moon. Bring the two corners together and gently press together. Fold the edges of the pasta down forming the shape of a tortelloni. Dust the pasta with cornmeal to prevent from sticking. Bring a pot of sated water to a boil. In a saute pan, heat the olive oil. When the oil is hot, saute the shallots until they start to caramelize, about 4 minutes. Stir in the garlic and season with salt and pepper. Add the reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Remove from the heat and stir in the parsley. Drop a couple of the tortelloni in the boiling water. Cook until the pasta is al dente, about 3 to 4 minutes. Remove from the water and drain. Season the pasta with salt and pepper. Ladle the sauce in the center of a shallow bowl. Arrange four tortelloni in the center of the sauce. Garnish with cheese,and parsley. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2439 broadcast 12-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (47g) | ||
Recipe Makes: 4 servings | ||
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Calories: 181 | ||
Calories from Fat: 121 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 32.3mg | 10 % | |
Sodium 587.1mg | 20 % | |
Potassium 99.9mg | 3 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.6g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 181
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