10 Minute Tortellini Recipes

10 MINUTE GREEK CHEESE TORTELLINI

Steps:

• In a large pot of boiling water, add 1/2 Tablespoon of salt and start cooking the tortellini.
• In another skillet over medium heat. Add the olive oil and start sautéing the garlic and tomatoes for 1 minute.
• Then add in the lemon zest and half of the fresh herbs. Sauté them for another minute.
• Remove the tortellini from the boiling water and reserve a cup of that cooking water, set it aside.
• Toss the tortellini with the garlic tomato mixture and add in 1/4 cup of the pasta cooking water. Lower the heat so that the water is simmering, but not boiling vigorously.
• Season the pasta with a pinch of salt and pepper.
• Add in a few crumbles of feta (about half the amount) and gently toss the pasta together.
• If you feel the pasta is dry, keep adding the pasta cooking water 1/4 cup at a time and allow it to cook over low heat to thicken up.
• The sauce should be ready in no longer than 3 minutes, and the pasta should be fully cooked.
• At that point, turn off the heat, sprinkle the remaining extra herbs, lemon juice and feta cheese on the top and serve.

10-MINUTE TORTELLINI

Steps:

• Boil the pasta for 2 mins until just cooked. Meanwhile, heat the oil in the frying pan and sizzle the tomatoes until they start to blister.
• When pasta is cooked, drain it quickly, reserving some cooking water. Put the tomatoes back on a high heat. Tip in the pasta, parsley, a splash of cooking water and most of the parmesan. Bubble everything together, season with black pepper and salt if you want. Serve with remaining parmesan.

TORTELLINI

Steps:

• In a bowl combine all ingredients, except for the pasta and egg wash.
• Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
• In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.
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• By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes. .
• In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine. .
• Yield: 4 to 6 servings .
• Preparation time: 5 minutes .
• Cooking time: 3 to 5 minutes in boiling water .
• Ease of Preparation: easy.

30 BEST WAYS TO COOK TORTELLINI

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tortellini recipe in 30 minutes or less!

CHEESY BAKED TORTELLINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain and place into a 9-inch baking pan.
• Heat canola oil in a large saucepan over medium heat. Add mushrooms and cook until golden brown, 12 to 15 minutes. Stir butter into the pan until melted; stir in flour slowly and cook until golden, about 1 minute. Pour milk slowly into the saucepan, stirring continuously. Reduce heat to medium-low and cook until sauce begins to bubble, 7 to 8 minutes.
• Remove saucepan from heat. Season with salt and pepper. Stir in Parmesan cheese. Pour sauce over cooked tortellini in the baking pan.
• Bake in the preheated oven until sauce begins to brown, 20 to 25 minutes. Serve immediately.

TASTY TORTELLINIS

Steps:

• Cook tortellini according to package directions--al dente.
• While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
• Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.