February 13: National Tortellini Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raymond's Tortellini Pizza
Categories: Breads, Pasta, Cheese, Herbs, Vegetables
Yield: 4 Servings

1/2 Recipe pizza dough
2 lb Bag Emilia Brand Tortellini
- w/Cheese
14 oz Tomatoes
1/2 c Asiago Fresco; grated
1/3 c Aged Parmigiano-Reggiano;
- grated
1/3 c Pitted olives
1 tb Dried Sicilian oregano
2 tb Italian flat-leaf parsley;
- chopped
1/4 c Moretti Semola Gran Duro
1/2 c Extra virgin olive oil

Prepare Pizza Dough.

Oven to 500ºF/260ºC, for at least half-hour.

Bring a large pot of well-salted water to a boil and add
tortellini. Cook until al dente, about 12 minutes. Drain
and toss with 1 tablespoon olive oil. Puree tomatoes
with a wand or in a food processor.

Roll dough into a circle or rectangle and place on a
sheet of parchment paper. Spread tomato puree thinly
over the dough. Sprinkle with dried oregano. Sprinkle
with Asiago Fresco and Parmigiano Reggiano. Sprinkle
cooked tortellini over the dough, and then olives.
Sprinkle half the parsley over the dough.

Sprinkle pizza stone or a round or rectangular cooking
sheet with a little semola, and slide the dough onto the
stone or pan. Carefully drizzle olive oil over the pizza
round. Bake in oven 10 minutes, rotate the dough, and
bake another 5 minutes, until edges of dough are golden
brown and cheese is melted; if oven is at lower
temperature, this might take about 5 minutes longer.
Sprinkle with remaining parsley.

Recipe by Raymond Gillespie, Chef, Salumeria Italiana

RECIPE FROM: https://www.salumeriaitaliana.com

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