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Crab Tortelloni with Scallions and Poppy Seeds
Mario Batali
Simple Italian Food
serves 4
Each Valentine's Day, Po offers a special menu highlighting the food and wine of Venice, perhaps the most romantic city in the world. This pasta is a consistent winner and, from what I understand, quite an aphrodisiac.
1 pound fresh lump crab meat (not pasteurized)
8 scallions, thinly sliced
1/4 cup basic tomato sauce
1 recipe basic pasta dough, rolled out to thinnest setting on pasta machine
6 tablespoons (3/4 stick) unsalted butter
1 tablespoon poppy seeds
Bring about 6 quarts of water to a boil and add about 2 tablespoons salt.
In a mixing bowl, stir together the crab, half the scallions, and the tomato sauce until well blended.
Cut the pasta into 4 inch squares and place 1 tablespoon of filling in the center of each square. Fold into triangles, press out any air around the filling, and press to seal the edges. Bring the points of the long side together to form a ring (or a hat) and seal between your fingers.
Drop the tortelloni in the boiling water and cook for 8 to 10 minutes at a high simmer. Meanwhile, in a 10 to 12 inch saute pan, melt the butter with the poppy seeds. Drain the cooked tortelloni carefully and gently place in the pan. Add the remaining scallions and toss to coat. Serve immediately.
Simple Italian Food
serves 4
Each Valentine's Day, Po offers a special menu highlighting the food and wine of Venice, perhaps the most romantic city in the world. This pasta is a consistent winner and, from what I understand, quite an aphrodisiac.
1 pound fresh lump crab meat (not pasteurized)
8 scallions, thinly sliced
1/4 cup basic tomato sauce
1 recipe basic pasta dough, rolled out to thinnest setting on pasta machine
6 tablespoons (3/4 stick) unsalted butter
1 tablespoon poppy seeds
Bring about 6 quarts of water to a boil and add about 2 tablespoons salt.
In a mixing bowl, stir together the crab, half the scallions, and the tomato sauce until well blended.
Cut the pasta into 4 inch squares and place 1 tablespoon of filling in the center of each square. Fold into triangles, press out any air around the filling, and press to seal the edges. Bring the points of the long side together to form a ring (or a hat) and seal between your fingers.
Drop the tortelloni in the boiling water and cook for 8 to 10 minutes at a high simmer. Meanwhile, in a 10 to 12 inch saute pan, melt the butter with the poppy seeds. Drain the cooked tortelloni carefully and gently place in the pan. Add the remaining scallions and toss to coat. Serve immediately.