So this recipe is—well, it’s not really a recipe. It’s more of an idea. Back in June, before I started this blog, I was wondering how to expand my children’s minds, open them up to new ideas. I thought food was a good place to start because it is the one subject on which my children are most opinionated. Most nights I don’t have the burning inclination to try a new recipe, so I wondered what my children would think if I plated something differently than normal—I’m not talking happy faces made from pancakes—I wondered if they would welcome dishes that looked like they came from a restaurant instead of a cafeteria. In my first attempt, I thought I’d just reverse the normal order of how I would normally serve something. Instead of putting the sauce on top of the pasta, I put the pasta on the sauce. Simple.
My son loved it. When he saw it, he put his napkin on his lap, ready to use his best manners for a nice dinner. My daughter, who for some unknown reason hates pasta, was not fooled. She acted as she normally does when pasta is served, and had to be excused.
Overall, I’m happy with how it turned out. I’ll continue to experiment with plating design for my family. It makes them feel important.
I used a hearty sauce to accomodate the weight from the pasta on top, and tossed the pasta with a little butter, parmesan, and basil so it would look pretty and not dry out. Follow this link to the bolognese sauce. (It is halfway down the page in the lasagna recipe.)
tortellini with bolognese sauce and basil
1 8-9 ounce (350-400g) package of tortellini (I used cheese tortellini)
1 tablespoon butter
1/4 (20g) cup freshly grated parmesan cheese
5-10 basil leaves, finely chopped
salt and pepper to taste
3-4 (750g – 1kg) cups bolognese sauce (click here for the link)
parmesan shavings (made with a vegetable peeler, run along the side of the block of cheese), for garnish
4-8 basil leaves, for garnish
1. Cook the tortellini according to the package instructions. Drain, and toss with butter, chopped basil, parmesan, and salt and pepper.
2. Place 1/2 to 1 cup of bolognese sauce on each plate. Gently spoon on tortellini. Garnish with parmesan shavings and basil leaves.