Cheese Tortellini With Porcini Pecorino Sauce Recipes

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CHEESE TORTELLINI WITH PROSCIUTTO AND PEAS



Cheese Tortellini with Prosciutto and Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

12 ounces cheese tortellini
1/4 cup reserved pasta cooking liquid
2 tablespoons butter
2 cloves garlic, minced
1/4 pound proscuitto, sliced into thin strips
1 cup heavy cream
1/4 cup Parmesan
3/4 cup peas
Salt and pepper

Steps:

  • Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Cook until cream is reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat.

TORTELLINI WITH CHEESE SAUCE



Tortellini With Cheese Sauce image

Provided by Pierre Franey

Categories     pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons butter
5 tablespoons flour
3 cups milk
Salt to taste if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
1 egg yolk
1/2 cup cheese such as Gruyere or Swiss cut into small cubes
2 10-ounce packages fresh tortellini with cheese or meat filling
1/4 cup grated cheese such as Gruyere or Swiss

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.

Nutrition Facts : @context http, Calories 903, UnsaturatedFat 16 grams, Carbohydrate 85 grams, Fat 48 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 28 grams, Sodium 949 milligrams, Sugar 12 grams, TransFat 0 grams

TORTELLINI WITH PORCINI MUSHROOM SAUCE



Tortellini with Porcini Mushroom Sauce image

Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Mushroom     Pasta     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Lunch     Parmesan     Thyme     Shallot     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4-6 servings

Number Of Ingredients 7

1 ounce dried porcini mushrooms
2 (8-ounce) packages dried three-cheese tortellini (such as Barilla)
2 tablespoons (1/4 stick) butter
1 cup sliced shallots
4 teaspoons chopped fresh thyme,divided
1/2 cup whipping cream
3/4 cup freshly grated Parmesan cheese, divided

Steps:

  • Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
  • Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; sautée until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 2 minutes. Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
  • Drain tortellini; return to same pot. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme.

CHEESE TORTELLINI PRIMAVERA



Cheese Tortellini Primavera image

My pasta with veggies is quick enough for a weeknight dinner with the kids but also elegant when you have a dinner party with grownups. -Christine Hadden, Whitman, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

4 cups fresh broccoli florets
1/4 cup plus 2 tablespoons water, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 package (20 ounces) refrigerated cheese tortellini
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 medium sweet orange or yellow pepper
1 medium zucchini
1 medium yellow summer squash
3 tablespoons butter
3 green onions, chopped
3 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon pepper
1/8 teaspoon salt
Additional freshly grated Parmesan cheese, optional

Steps:

  • In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water., Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth., Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally., Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese.

Nutrition Facts : Calories 436 calories, Fat 17g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 875mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.

CHEESY ITALIAN TORTELLINI



Cheesy Italian Tortellini image

This easy cheesy slow cooker dish is my family's favorite. Make it once and I bet you'll make it once a month from now on.

Provided by TRACY STALLARD

Categories     World Cuisine Recipes     European     Italian

Time 8h30m

Yield 6

Number Of Ingredients 8

½ pound ground beef
½ pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
½ cup shredded Cheddar cheese

Steps:

  • Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
  • Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
  • Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 35.2 g, Cholesterol 82 mg, Fat 24.1 g, Fiber 4.1 g, Protein 26.9 g, SaturatedFat 10.9 g, Sodium 1185.6 mg, Sugar 10.3 g

CHEESE TORTELLINI WITH MEAT SAUCE



Cheese Tortellini With Meat Sauce image

Provided by Pierre Franey

Categories     dinner, easy, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 pound fresh mushrooms
1 tablespoon olive oil
1 pound ground very lean chuck
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely minced garlic
1/4 teaspoon dried oregano
3 cups crushed tomatoes
1/2 cup fresh or canned beef broth
1 pound fresh or frozen cheese tortellini (or an equal amount of another pasta)
2 tablespoons butter
Grated Parmesan cheese

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.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 11 grams, Carbohydrate 70 grams, Fat 24 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 11 grams, Sodium 1184 milligrams, Sugar 10 grams, TransFat 1 gram

TORTELLINI WITH PORCINI MUSHROOM SAUCE



Tortellini With Porcini Mushroom Sauce image

Make and share this Tortellini With Porcini Mushroom Sauce recipe from Food.com.

Provided by Dr. Jenny

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 ounce dried porcini mushrooms
2 (8 ounce) packages cheese tortellini (such as Barilla)
2 tablespoons butter
1 cup sliced shallot
4 teaspoons chopped fresh thyme, divided
1/2 cup whipping cream
3/4 cup freshly grated parmesan cheese, divided
salt, to taste
pepper, to taste

Steps:

  • Place porcini mushrooms in a 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes.
  • Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
  • Cook tortellini in large pot of boiling salted water per package directions. Tortellini should be just tender but still firm to the bite. Stir occasionally while boiling.
  • Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; saute until golden and tender, about 4 minutes.
  • Add mushrooms and 3 tsp thyme; saute 2 minutes.
  • Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
  • Drain tortellini; return to same pot. Add mushroom mixture and toss to coat.
  • Stir in 1/2 cup cheese. Season with salt and pepper.
  • Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 tsp thyme.
  • Serve immediately.

CHEESE TORTELLINI WITH CREAMY PESTO SAUCE



Cheese Tortellini With Creamy Pesto Sauce image

This recipe is quick and easy. You may want to use fresh ingredients; however, I cooked with what I had in my kitchen and created this recipe myself. The ingredients include: frozen cheese tortellini, butter, mushrooms, a can of mushroom soup, a package of cream cheese, milk, bottled pesto sauce, diced tomatoes, salt and pepper, and parmesan cheese. If you have wine on hand, a "splash" will do this dish justice.

Provided by KittyCat1225

Categories     One Dish Meal

Time 38m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 12

1 lb frozen cheese tortellini
2 tablespoons butter
1 (8 ounce) can mushrooms (drained)
10 3/4 ounces cream of mushroom soup
1/4 cup milk (2% is fine)
1 (8 ounce) package cream cheese
4 tablespoons pesto sauce (bottled)
1 (14 1/2 ounce) can diced tomatoes (drained)
1/2 teaspoon salt (more if desired)
1/2 teaspoon pepper (more if desired)
1/2 cup parmesan cheese, grated
splash red wine (optional, but tasty!)

Steps:

  • In 4 quarts of boiling water, add 1 lb. of frozen cheese tortellini. Once water comes to a boil (which could take 15 minutes), cook for 12 minutes.
  • While the tortelli is cooking, heat 2 Tbls. of butter in pan (large enough to add all ingredients towards the end). Saute the mushrooms in the melted butter.
  • Add the can of cream of mushroom soup and milk. Mix well.
  • Now, add the cream cheese and stir until the cream cheese has melted and the mixture is creamy.
  • Add the pesto sauce until blended nicely, cooking all ingredients over a medium flame.
  • Add the tomatoes. Continue stirring, adding the salt and pepper.
  • Now, add the cooked tortellini to the creamy mixture and coat the tortellini, stirring gently - you do not wish to break up the cooked tortellini.
  • Add a splash of red wine - stir until blended. (Wine is optional, but the alcohol will burn off, and the wine flavor remains.).
  • Lastly, add the grated parmesan cheese and stir gently while the flame is still on medium.
  • Lower the flame to "simmer." If you have a lid for your pan, cover your pan; if not, that's fine, too -- let the tortellini and creamy mixture simmer on a low flame for 8 minutes. Your Cheese Tortellini with Creamy Pesto Sauce is ready to be served.
  • Dish up into separate bowls. This dish cools quickly, so serve promptly.
  • Cover leftovers and refrigerate. When re-heating, add a little milk, if desired.

Nutrition Facts : Calories 765.5, Fat 42.7, SaturatedFat 23.8, Cholesterol 138.4, Sodium 1806.2, Carbohydrate 69.7, Fiber 4.2, Sugar 7.2, Protein 28.8

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Top Asked Questions

How do you cook tortellini with porcini?
Add reserved Porcini liquid and broth and bring to a simmer; add tortellini and cook, uncovered for 5 minutes or until tender. Season to taste with salt and pepper and portion out; garnish with chives.
How to cook porcini mushrooms?
Heat the olive oil in a saucepan. When hot add chopped soaked Porcini and saute for a few seconds. Add the fresh mushrooms, cover and cook over very low heat until mushrooms are tender (if they begin to stick to the bottom of the pan, add a few spoonfuls of mushroom soaking liquid).
How long do you cook tortellini in the oven?
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.

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