Cheese Tortellini With Nutty Herb Sauce Recipes

NUTTY CHEESE TORTELLINI

Steps:

• Cook tortellini according to package directions; drain and keep warm. In the same pan, melt butter. Stir in the tortellini, parsley and walnuts; toss to coat. Sprinkle with cheese and pepper.

CHEESE TORTELLINI WITH NUTTY HERB SAUCE

Steps:

• Add the pasta to a large pot of rapidly boiling water and cook until al dente.
• Drain and return to the pot.
• To make the sauce:.
• Heat the butter in a heavy-based frying pan over medium heat until foaming. Add the walnuts and pine nuts and stir for 5 minutes, or until golden brown. Add the herbs and season. Remove from heat.
• Beat the ricotta with the cream. Stir in the nuts and herb mixture.
• Add the sauce to the pasta and toss to combine.
• Serve immediately.

CHEESE TORTELLINI WITH MEAT SAUCE

Steps:

• Cut the mushrooms into thin slices. There should be about 2 cups.
• Heat the oil in a skillet and add the ground meat. Cook, chopping down with the back of a heavy metal spoon to break up any lumps in the meat. Cook until the meat has lost its raw look.
• Add the mushrooms, salt and pepper and cook, stirring, about 3 minutes. Add the garlic and oregano.
• Crushed tomatoes are available in cans. If whole tomatoes are used, crush them using a food processor or electric blender, if desired. Add the tomatoes to the meat and mushroom mixture. Add broth. Cook, stirring occasionally, about 20 minutes.
• Cook the tortellini according to package directions, about 8 minutes. Drain but reserve one cup of the cooking liquid. Combine the cooked tortellini with the meat sauce, the reserved cup of cooking liquid and the butter. Toss to blend. Serve with grated Parmesan cheese on the side.

CREAMY HERB TORTELLINI

Steps:

• Cook tortellini according to package directions.
• While the tortellini is boiling, heat the butter in a small skillet over medium low heat. When butter is almost fully melted, add the herbs, onion and garlic.
• Continue to cook, stirring occasionally, for 2 minutes. You don't want it to sizzle, you are just warming them in the butter, so the low heat is important.
• Put the creme fraiche in a serving bowl large enough to hold the tortellini. Add the warm butter herb mixture and stir to combine - it doesn't have to be stirred to a smooth consistency, the hot pasta will take care of that.
• Drain the pasta and add to the serving bowl, mixing well to coat pasta. Season with salt and pepper to taste and serve.

TORTELLINI WITH CHEESE SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk, and cook until sauce is thickened and smooth. Add salt, pepper, nutmeg, cayenne and cream.
• Remove the sauce from the heat and add the egg yolk, beating vigorously with the whisk. Let cool slightly. Add the cubes of cheese, stirring rapidly with the whisk.
• Meanwhile, bring 3 quarts of water to a boil and add salt. Add the tortellini and cook until tender, about 7 minutes. Drain well. Scatter the tortellini into a baking dish (a dish measuring 13 1/2 by 8 1/2 by 2 inches is ideal) and spoon the cheese sauce on top.
• Sprinkle the grated cheese over the dish and place in the oven. Bake 10 minutes. To obtain a golden glaze on top of the casserole, run it briefly under the broiler until browned.