Parmesan Artichoke Tortellini with Lambsquarter and Black Pepper Pasta and Lemon Cream Sauce

Learn to make this fresh, homemade bright green pasta at home, with farm fresh
eggs, a rich but simple savory filling, and a quick but luscious sauce, although
it's also fantastic served "en brodo" in a bowl of rich broth as an appetizer...
these parmesan artichoke tortellini with wild foraged greens are absolutely
delicious.

Servings:

Author:

Course:

Main Course Appetizer

Cuisine:

Italian

Keywords:

Pasta Vegetarian homemade pasta filled pasta wild food fresh pasta

🧂 Ingredients

2 cups all purpose flour
½ cup semolina flour

(can substitute all purpose)
½ cup dried lambsquarters

ground and coarsely sifted
1 pinch salt
½ tsp black pepper
4 eggs
1 cup artichoke hearts

quartered
6 cloves garlic

crushed and chopped
2 tbsp butter
½ tsp thyme

double for fresh herbs
½ tsp marjoram

double for fresh herbs
½ tsp freshly ground black pepper

or to taste
6 oz cream cheese, softened

substitute mascarpone cheese if available, and increase breadcrumbs to 1 cup
¾ cup bread crumbs
1 cup grated Parmesan cheese
2 tbsp butter
4 cloves garlic

minced
4 oz dry white wine
16 oz heavy cream
zest from one lemon

microplaned or finely grated
1 sprig lemon thyme

can substitute regular thyme
⅛ tsp freshly grated nutmeg
2 tbsp lemon juice

Parmesan Artichoke Tortellini with Lambsquarter and Black Pepper Pasta and Lemon Cream Sauce

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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