Grape And Hazelnut Tortellini Recipes
GRAPE AND HAZELNUT TORTELLINI
Provided by Food Network
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cook tortellini in salted water to al dente state; drain well. Toss cooked tortellini with vinegar; cool to room temperature.
- Combine mayonnaise, sour cream, mustard and pepper; mix well. Combine all ingredients and mix well.
- Let stand 1 hour in refrigerator. Toss lightly with spinach leaves and serve.
PESTO TORTELLINI SALAD WITH GRAPE TOMATOES
Make and share this Pesto Tortellini Salad With Grape Tomatoes recipe from Food.com.
Provided by JackieOhNo
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pasta according to package directipns; place in large bowl and toss with bell pepper, tomatoes, pesto and oil. Refrigerate until cold and serve.
Nutrition Facts : Calories 67.3, Fat 5.3, SaturatedFat 0.8, Sodium 4.4, Carbohydrate 5, Fiber 1.9, Sugar 0.6, Protein 1.4
SWEET POTATO TORTELLINI WITH HAZELNUT SAUCE
Using wonton wrappers instead of fresh pasta dough makes homemade tortellini easy to prepare. For more formal dinners, this makes an impressive vegetarian entree. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil, herbes de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 25-30 minutes or until tender, stirring once. Cool slightly., In a small skillet, heat remaining oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Transfer to a food processor. Add sweet potatoes, ricotta cheese, liqueur, nutmeg and the remaining salt and pepper; process until blended., Place 1 tablespoon filling in center of each wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Pull opposite corners together, forming a boat; moisten with water and pinch to seal., In a Dutch oven, bring water to a boil. Reduce heat to a gentle boil. Cook tortellini in batches 30-60 seconds or until they float. Remove with a slotted spoon; keep warm., In a small heavy saucepan, melt butter over medium heat. Add sage; heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in cherries and hazelnuts. Serve with tortellini. Top with cheese.Freeze option: Freeze uncooked tortellini on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook tortellini as directed, increasing time to 1-1/2 to 2 minutes or until they float. Serve as directed.
Nutrition Facts : Calories 662 calories, Fat 34g fat (17g saturated fat), Cholesterol 77mg cholesterol, Sodium 718mg sodium, Carbohydrate 73g carbohydrate (16g sugars, Fiber 4g fiber), Protein 17g protein.
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