Herbed Cheese Tortellini Topped With Bruschetta Recipes

BRUSCHETTA-STYLE TORTELLINI SALAD

Steps:

• In medium bowl, mix dressing ingredients.
• Cook and drain tortellini as directed on package. Rinse with cold water to cool; drain. In large bowl, toss tortellini with dressing, mushrooms, cheese, onion, olives and pepperoni; stir in reserved tomato juice.
• Cover and refrigerate 1 to 4 hours before serving.

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.

HERBED ARTICHOKE CHEESE TORTELLINI

Steps:

• Drain tomatoes, reserving 2/3 cup juice; set aside.
• Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
• Cook tortellini according to package directions.
• Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.
• Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
• Drain tortellini; add to tomato mixture.
• Stir in the olives, salt and reserved artichokes; heat through.
• Sprinkle with cheese.

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.