French Onion Tortellini

• porciones: 2-3ish
• tiempo activo: 15-20 minutes

Ingredientes

French Onion Sauce

1 tablespoon salted butter

1 tablespoon all-purpose flour

1½ cup milk

Kosher salt

¼ cup caramelized onions (I just googled how to caramelized onions, but it involves butter, so have a little extra butter on hand)

¼ cup parmigiano reggiano, shredded

¼ cup gruyere, shredded

1-2 tablespoons reserved pasta water

Tortellini

kosher salt

1 pack 3-cheese tortellini

1-2 tablespoons olive oil

1 cup brussels sprouts, shaved (plz do not use a razor, just pulse them a little bit in the food processor)

½ batch garlic sage meatballs (or like whatever protein is in the fridge, sausage would be tasty too)

Black pepper, to taste

Grated parmigiano reggiano, for garnish Sage sourdough breadcrumbs (optional - or just any crispy little crumbs)

Instrucciones

1. Bring a large pot of water to a boil. Season with a generous pinch of salt. Cook tortellini according to the package instructions. (Reserve 1/4 cup of pasta water before straining)

Prep the French Onion Sauce

1. Melt butter in a small pan over medium heat.

2. Once melted, whisk in flour. Cook for 2-3 minutes or until flour is just barely toasted.

3. Whisk in milk. Cook, while stirring, until milk is thickened and coats the back of a spoon.

4. Turn down the heat to low and whisk in caramelized onions, parmigiano reggiano, and gruyere.

5. Season with salt and pepper to taste. To thin the sauce, whisk in 1-2 tablespoons of pasta water, until smooth and creamy (ur mom is smooth and creamy).

Finish the Tortellini

1. Heat 1-2 tablespoons of olive oil over medium heat. Add brussels sprouts and a pinch of salt and sauté until cooked through.

2. Transfer the cooked tortellini, sautéed brussels sprouts, and protein of choice to the french onion sauce and stir until fully coated and glossy.

3. Plate and serve, topped with freshly grated parmigiano reggiano, black pepper, and breadcrumbs (optional).