Ingredients
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6 ounces Pancetta
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1 tablespoon plus 1 teaspoon Olive Oil
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1 cup finely chopped Onion
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2 large cloves Garlic
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¼ cup lightly packed coarsely chopped fresh Basil
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¾ cup Chicken broth
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⅓ cup heavy Whipping Cream
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¼ cup freshly grated Parmesan Cheese
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1/8 teaspoon Salt
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1/8 teaspoon freshly ground Black Pepper
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9 ounces (about 2½ cups) cheese-filled egg and spinach Tortellini
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Extremely Flaky Sour Cream Crust
Directions
Spinach-and-egg tortellini make a colorful filling for this pasta potpie. Toss a salad to go with it, and you have a dinner suitable for company or family.
Steps
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1
Done
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Position a rack in the middle of the oven. Preheat the oven to 400°F. Rub 1 teaspoon olive oil inside a baking dish with an 8-cup capacity. |
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2
Done
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In a medium skillet, cook the pancetta pieces over medium heat until the edges brown, about 10 minutes. Transfer the pancetta to a large bowl. In the same skillet, heat the 1 tablespoon olive oil over medium heat for 1 minute. Add the onion and cook until it softens, about 5 minutes. Add the garlic and basil and cook for 1 minute. Stir in the chicken broth and adjust the heat to cook it at a gentle boil until it is reduced to about ½ cup, about 5 minutes. Add the cream, bring to a boil, then immediately remove the pan from the heat. Stir in the Parmesan cheese. Stir the sauce into the pancetta in the bowl. Add the salt and pepper and taste for seasoning. Set aside. |
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3
Done
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In a large pot of salted boiling water, cook the tortellini for 5 minutes. Drain the tortellini well and stir them into the pancetta and sauce to coat them with sauce. Transfer the pasta to the baking dish. |
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4
Done
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Lightly flour the rolling surface and rolling pin. Roll the dough to a shape that is 1 inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Fold ½ inch of the edge of the crust under to form a smooth edge. Use your thumb and forefinger to pinch the edge into a scalloped pattern or fluted edge around the edge of the dish, while pressing it firmly onto the rim. Cut four 2-inch-long slits in the top of the crust to release steam while the potpie bakes. Use a pastry brush to brush the top with the 1 teaspoon olive oil. |
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5
Done
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Bake for about 40 minutes, or until the crust is lightly browned. Let rest for 5 minutes, then use a large knife to cut wedges of crust and filling. |
