Tortelloni Bundt Cake
Cheesy 'cake' filled with delicious tortelloni of your choice.
Ingredients
800g Tortelloni (favourite filling)
60g Butter or 'I Can't Believe'
60g Plain Flour
200ml Double Cream
200ml Milk
1/4tsp Paprika
1/8tsp Nutmeg
2tbsp Grated Parmesan Cheese
150g Mozzarella
150g Sharp Cheddar Cheese
Salt & Pepper
4 Eggs
Crispy Fried Onions
Directions:
1. Heat up a saucepan and melt the butter on medium heat.
2. Add the flour and keep on whisking until it forms a roux. Keep cooking for 30 seconds then add the cream.
3. It will separate at first but keep on whisking until it gets creamy, then add the milk gradually.
4. Season with salt & pepper then add the paprika, nutmeg and Parmesan and incorporate them well.
5. When it's creamy add the mozzarella and cheddar and turn off the heat.
6. Whisk well until all the cheese has melted and gets a silky texture.
8. Cook your favourite tortelloni in lightly salted water. I am using fresh ricotta and spinach for this one. Fresh tortelloni only need a couple of minutes. If using dry ones need to boil them for longer but keep them a bit 'al dente' You can also use tortellini instead, using the same process.
9. Drain the tortelloni water then add 3/4 of the cheese mixture. Leave a quarter for later.
10. Mix well. Gently, try not to break the tortelloni.
11. Add the whisked eggs and give them a good mix.
12. Line a bundt cake tin with baking paper. It makes it easier even if it's a non-stick one. I always soak the paper in water to make it fit better. No need to use any butter or oil.
13. Fill the tin with the pasta mixture and level the top as flat as possible.
14. Bake in a 180°c preheated oven for about 45mintes or until nicely brown.
15. After taking it out of the oven wait for a couple of minutes, then carefully flip it on a round plate or lazy susan.
16. Gently remove the paper. Heat up the leftover cheese sauce and spread it on top of the 'cake'
17. Sprinkle some crispy fried onions on top and serve with finely chopped parsley.
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