TORTELLINI WITH TOMATO BASIL CREAM SAUCE
Steps:
- Gather the ingredients.
- Cook the tortellini according to package directions.
- In a bowl or measuring cup, combine the crushed tomatoes with the chicken bouillon granules, basil, minced parsley, and black pepper.
- Heat the olive oil over medium heat in a saucepan.
- Sauté the garlic in the olive oil.
- Add the crushed tomato mixture and bring to a simmer.
- Add the cream and bring to a gentle boil.
- Add the Parmesan cheese and stir well.
- Stir the drained tortellini into the sauce. Serve the pasta and sauce garnished with additional grated Parmesan cheese and fresh parsley.
Nutrition Facts : Calories 943 kcal, Carbohydrate 66 g, Cholesterol 189 mg, Fiber 5 g, Protein 23 g, SaturatedFat 35 g, Sodium 941 mg, Sugar 9 g, Fat 67 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
SUE'S SPICY TOMATO BASIL TORTELLINI
A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain., Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan. , In the same pan, add onion, habanero pepper, garlic and the remaining Italian seasoning and oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.
Nutrition Facts : Calories 488 calories, Fat 31g fat (17g saturated fat), Cholesterol 126mg cholesterol, Sodium 575mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
TOMATO BASIL TORTELLINI SOUP
When my husband and kids tried this soup, they all had to have seconds. Now they're happy anytime I put it on the table. Sometimes I include cooked, crumbled bacon and serve it with mozzarella cheese. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 6h40m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours., Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil. Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.
Nutrition Facts : Calories 214 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 569mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
CLASSIC MEAT TORTELLINI WITH TOMATO SAUCE
According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button. Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce. While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan. This version yields enough for leftover pasta and sauce. Freeze them both separately when you're done for a comforting meal in the days and weeks to come. hen you're done for a comforting meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 1h15m
Yield 4 servings, plus leftover pasta and sauce
Number Of Ingredients 22
Steps:
- Make the filling: Add 3 tablespoons olive oil to a large cast-iron pan set over medium-high heat. Crumble in ground beef and pork and reduce heat to medium. Using the edge of a metal spoon, break up clumps of meat as they form, stirring regularly. Once the meat is evenly broken up, continue to cook, stirring only occasionally, until all of the water has evaporated and the cooking sounds change from steaming to sizzling, about 7 to 8 minutes.
- As the meat begins to brown, clear a spot in the center of the pan and add 1 tablespoon olive oil and the garlic. Cook the garlic until it starts to release an aroma, about 20 seconds, then stir it into the meat and cook another 30 seconds or so. Remove from heat and cool to room temperature.
- In the bowl of a food processor, combine meat mixture, mortadella, Parmesan, parsley, nutmeg, cloves, 1 teaspoon salt and pepper. Pulse to combine, then taste and adjust salt and pepper as needed. Add eggs and pulse, stopping to scrape the sides of the bowl with a rubber spatula, until the mixture is smooth and tacky. Cover and refrigerate until you're ready to assemble ravioli.
- Make the tomato sauce: Pour tomatoes and their juices into a medium bowl and use your hands to crush them. Pour 1/4 cup water into the can and swirl, then add to tomatoes. Set aside.
- Set a small Dutch oven or similar pot over medium-high heat and add 3 tablespoons olive oil. When it shimmers, add onion and a generous pinch of salt. Reduce heat to medium, and cook, stirring occasionally, until onions are tender and golden brown, about 10 minutes.
- Move onions to the edges of the pot and add 1 tablespoon olive oil. Add garlic and allow it to gently sizzle, about 20 seconds. Before the garlic has a chance to start browning, stir it into the onions and add tomatoes. Season with salt and oregano or basil and bring to a hard simmer. Stir, then reduce heat to low and cover pot (to prevent splattering). Cook, stirring occasionally, for 40 minutes or until raw tomato taste is gone. (Tomato sauce can be made up to 2 days in advance and refrigerated.)
- Shape the tortellini: Place a sheet of pasta on your workspace and dust off any excess flour. One sheet at a time, cut the pasta into 2 1/2-inch squares, or use a 2 1/2-inch biscuit cutter to cut rounds from the pasta sheets. As you cut or punch, stack and store the pieces under a lightly dampened dish towel or in a plastic bag to keep them from drying out.
- On a clean work counter, lay out about 15 pasta rounds or squares at a time, and spoon rounded teaspoonfuls of filling onto the pasta, just off center. Use a spray bottle or wet pastry brush to lightly dampen the edges of the pasta.
- One at a time, pick up a piece of pasta and fold in half over the filling, squeezing out air bubbles as you press the dough around the filling with dry fingers to seal the tortellino. If you're working with circles, you'll be left with a half-moon shape. If using squares, fold corner-to-corner to form a triangle.
- Holding a tortellino in one hand, use your other index finger to gently poke an indent into the center of its base (the bottom of the filling). Folding the tortellino around the indent, draw both of its bottom corners together as if forming a fortune cookie. Overlap the corners and press to seal them together.
- Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Continue with remaining pasta and filling.
- Finish the tomato sauce and cook the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Drop 48 tortellini into the water and stir.
- Remove the sauce from heat and stir in 1/4 cup olive oil. Pass sauce through a food mill or use a stick blender to puree. Taste and adjust salt as needed. Set a large frying pan with curved edges on the stove over low heat. Add 1 1/2 cups tomato sauce and bring to a simmer.
- When the tortellini are cooked, about 3 to 4 minutes, use a spider or skimmer to lift them out, shake off excess water, and place directly into the pan of sauce. Toss and swirl tortellini in sauce until they are all evenly covered. If the sauce is too thick, add pasta water 1 teaspoon at a time to loosen. The sauce should cling to the pasta without appearing to seize. Serve immediately with grated Parmesan.
Nutrition Facts : @context http, Calories 801, UnsaturatedFat 50 grams, Carbohydrate 13 grams, Fat 71 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 17 grams, Sodium 1000 milligrams, Sugar 7 grams, TransFat 1 gram
TORTELLINI WITH TOMATO-CREAM SAUCE
This tortellini with tomato cream sauce is mouthwatering. Put spinach, tomatoes and other pantry staples to use in this warm and satisfying dish. -Barbra Stanger, West Jordan, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 459 calories, Fat 33g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 835mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
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- Add the butter to a skillet over medium heat. Once it melts, add the garlic and sauté for about a minute, stirring constantly.
- Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir/whisk until it's nice and smooth.
- Stir in the tortellini (no need to boil it first). Reduce the heat to medium-low and cover the pan and cook for 5 minutes.
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