Parsnip Tortelloni with Crispy Pancetta
Fresh pasta filled with creamy parsnip puree, topped with crispy Meuwly’s pancetta, shaved green apple, parsley, almonds, and a vanilla-chardonnay beurre blanc.
To prepare at home:
Find and make a recipe for fresh pasta dough. You can do this the night before and let it rest in the fridge!
Boil or roast parsnips and blend in the food processor to a smooth puree. We added a bit of heavy cream, egg yolk, salt and pepper, and parmesan cheese.
Roll out the pasta, stuff with the filling, and fold into your desired shape. You can store the finished ravioli in the freezer, spread out on a plate dusted with flour.
The crispy, salty, meaty pancetta is a delicious garnish for the smooth, sweet parsnip. Take some Meuwly’s pancetta and cut into Lardons or thin strips, then crisp them up in a pan over medium heat!
Beurre blanc is a classic butter sauce, and a hint of Vanilla pairs beautifully with the parsnip - but you can also serve these in a simple cream sauce or melted butter with cheese!