Creamytortellinicrab Recipes

EASY CRAB TORTELLINI

Steps:

• Crush crackers into a bowl. Add egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce; stir until combined. Let sit until crumbs have absorbed some moisture, about 5 minutes.
• Add crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno to the cracker mixture; stir until just combined. Wrap and chill in the refrigerator until flavors develop, about 1 hour.
• Place a wonton wrapper on a work surface to resemble a diamond shape. Wet the top 2 edges with just enough water to moisten. Place 1 tablespoon crab filling right in the center and press to spread it out a bit. Pull the bottom wonton corner up and over the filling, line it up with the top corner to form a triangle, and work your way down the sides, pressing and sealing the wonton edges and pushing out any air. Press your finger right in the center of the long side to create a fold (or bend) in the triangle. Moisten the 2 "wings" and fold around the bend to seal. Repeat to form remaining tortellini.
• Bring a pot of salted water to a boil.
• While waiting for water to boil, place creme fraiche in a skillet over medium heat. Add paprika, lemon zest, salt, and a splash of the pasta water. Cook and stir until heated through and just starting to simmer, then turn off the heat and reserve.
• Add tortellini to the boiling water, giving a gentle stir make sure they don't stick to the bottom. Cook for 1 minute; they may or may not float to the surface. Remove tortellini with a slotted spoon and transfer into the reserved sauce.
• Turn heat to medium-high and cook, gently stirring and basting, until sauce is heated through and just starts to simmer. Don't overcook or the sauce will reduce too much. Turn off the heat and stir in dill. Serve immediately on warm plates and sprinkle with additional dill and cayenne.

CREAMY TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet., Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. , Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted.

CREAMY BAKED TORTELLINI WITH SPINACH

Steps:

• Preheat oven to 450°F. Stir together panko, Parmigiano, lemon zest, 1 tablespoon oil, and 1 teaspoon adobo. Cook tortellini in a large pot of salted boiling water for 2 minutes; drain.
• Heat remaining 2 tablespoons oil in a large ovenproof skillet over medium-high. Add turkey and remaining 1 teaspoon adobo. Cook, stirring, until meat is browning in spots but not cooked through, about 4 minutes. Stir in marinara and bring to a boil, then stir in cream cheese until melted, about 2 minutes.
• Add tortellini and spinach, stirring until it's just wilted. Sprinkle with panko mixture and bake until bubbly, about 8 minutes. Serve immediately.

CREAMY TORTELLINI SALAD

Steps:

• Set a large pot of water on to boil according to package directions.
• Next, make the dressing, in a small bowl, using a wooden spoon, mix together the cream cheese, yogurt, dill, chives and garlic until smooth. Season with salt and pepper. Set the dressing aside.
• Next, add pasta to water when it is boiling and cook according to package directions.
• Meanwhile, shred the carrot set the shredded carrot aside.
• When pasta has about 3 minutes to go add the green beans to the pot.
• When the pasta has about 1 minute to go add the carrot to the pot.
• Drain and Rinse the pasta and vegetables with cold water and drain well again.
• Dump the drained pasta and vegetables into a serving bowl. Add the dressing and the milk. Gently toss the salad with the wooden spoon until well blended. Season with salt and pepper. Serve warm or chilled.

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING

Steps:

• 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, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
• Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
• Toss to combine. Season with salt and pepper if desired.

TORTELLINI WITH CREAMY ROASTED GARLIC SAUCE

Steps:

• Preheat oven to 350°F.
• To roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier).
• Place the heads in a square of aluminum foil with the head facing up.
• Drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads).
• Seal the foil and roast for 1 hour.
• Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic.
• Place the roasted garlic into a blender or food processor.
• Add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized.
• Add the rest of the cream, sour cream, Parmesan cheese, salt and pepper.
• Whirl to combine.
• Sauce will be thick at this point. Set aside.
• Cook the pasta until al dente; drain.
• Melt the butter in a skillet.
• Add the pasta and toss with the butter until coated.
• Add the sauce, cook and stir until sauce becomes thin.
• Simmer for 10 minutes, stirring occasionally.
• Serve immediately with extra Parmesan cheese on top to desired taste.
• To make this a more substantial meal, you could add chopped cooked chicken or shrimp, broccoli or peas.