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 180Β°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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