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Tortellini with sautéed onions
4 servings
Ingredients
1½ (375 ml) of beef broth
750 grams of tortellini or ravioli filled with meat
250 grams of peas
2 tablespoons of fresh estragon, minced
or 1 teaspoon of dry estragon
Sautéed
30 grams of butter
2 onions, thinly sliced
2 teaspoons of sugar
1 tablespoons of fresh thyme, minced
or ½ teaspoon of dry thyme
1 cup (250 ml) of white wine
2 tablespoons of wine vinegar
Preparation
- Sautéed: Melt the butter in a pot at medium heat and sauté the onions for 3-4 minutes or until they often. Add the sugar and cook for 2 minutes more. Add the thyme, wine and vinegar. Lower the flame and boil for 40 minutes, mixing often until it thickens and reduces in size.
- Boil the broth until it reduces to half the size. Keep hot.
- Cook the pasta ‘al dente’ in plenty of water with salt. Drain well. To the broth add the pasta, the sautéed onions, peas and estragon and boil at low heat for 2-3 minutes or until the peas are barely cooked.
Note
Serve this special plate of pasta with sautéed vegetable with fresh toasted bread.
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