Herbed Cheese Tortellini Topped With Bruschetta Recipes

HERBED ARTICHOKE CHEESE TORTELLINI

Steps:

• Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes. , In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions., Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.

HERBED CHEESE TORTELLINI TOPPED WITH BRUSCHETTA

Steps:

• Let's make the Bruschetta topping first since it can sit for the longest,.
• First dice the tomatoes into 1/4 inch sized pieces without mashing them up and put them in a large bowl.
• Next finely chop the onion and add that to the bowl also.
• Mince the garlic and toss that into your bowl.
• Then chop 4-6 leaves of the basil and add that to the bowl.
• Toss in your Olive Oil, Salt and Pepper and mix them together thoroughly.
• Finely cover and place in the refrigerator until you drop your tortellin into the water *The bruschetta should be around room temperature when you put it on top of the tortellini*.
• Next let's prepare the Herbed Cheese Filling;.
• First place all your ingredients together in a medium sized bowl and mix thoroughly with a fork.
• Then cover and refrigerate until needed.
• Now let us prepare the Pasta Dough;.
• First mix your Flour, Egg Yolks, Salt, and Olive Oil together in a large bowl until the mix forms a ball.
• Then place your dough on a lightly floured surface and kneed for about 10 minutes.
• Tightly wrap your dough with plastic wrap and let rest for at least 30 minutes.
• Cut the dough in half and re-wrap one half until finished with the first *then repeat from this step for the 2nd half of the dough*.
• Flatten the dough into a rectangle until it is able to fit into your pasta maker and run it through gradually decreasing the thickness until it is about 1/8 inch thick.
• Then cut the dough into 3 inch squares.
• Now make the egg wash with the egg whites from the filling and about 1Tbsp of water then brush on each tortellini.
• Place about 1Tbsp of Herbed Cheese Filling on each tortellini and fold together ensuring to get all of the air out from between the pasta.
• Now the finishing touches on the meal;.
• Boil a large pot of salted water on the stove and add about 12-24 tortellini to the pot.
• Boil the tortellini for about 4 minutes and then drain and arrange them on your plate.
• Next top each tortellini with some Bruschetta.
• Finally garnish with a little sprig of fresh Rosemary and top with a sprinkle of Parmesan.

HERBED CREAM CHEESE BRUSCHETTA ON BAGUETTE TOASTS

Steps:

• Combine cream cheese, garlic powder, marjoram, thyme, and pepper in a food processor until smooth. May be made up to one week in advance. (Bring to room temperature before serving.).
• Preheat broiler or toaster oven broiler. Cover broiler pan or cookie sheet with aluminum foil, folded up at the sides. Broil pepper quarters, peel side up, close to the heat source, until the skin begins to bubble and char. Remove pepper to a closed container until cool enough to handle. The blackened skin will slough off easily; discard it. Pour any juices from the foil and container into a large bowl.
• Into the same bowl, chop or small dice vegetables in proportions that please your eye and palate. Mix well before adding cheese. Swirl in olive oil and vinegar and stir gently so the feta keeps its shape. Season to taste. Allow to rest at room temperature.
• Brush one side of each slice of bread with olive oil. Broil briefly, just until golden. Spread each with herbed cream cheese and a heaping spoonful of relish. Serve immediately.

CLASSIC ITALIAN BRUSCHETTA WITH FRESH HERBS

Steps:

• Combine tomatoes and 1/2 cup fresh basil in a colander, sprinkle with salt and toss to coat; let drain 1 hour.
• Preheat oven to 375°F
• In a large bowl combine the drained tomato/basil mixture with the minced garlic, 1/4 cup olive oil, remaining 1/4 fresh basil, oregano and thyme.
• Let stand at room temperature 15 to 20 minutes to allow flavors to blend.
• During this time brush French bread slices lightly with the remaining olive oil.
• Toast "lightly" in the oven (just a few minutes).
• Pull out and place a small amount of tomato mixture on top of the lightly toasted French bread slices.
• Top each piece with a small amount of Mozzarella.
• Toast in the oven until cheese has melted and its golden brown.
• Serve and enjoy.

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.

NUTTY CHEESE TORTELLINI

Steps:

• Cook tortellini according to package directions; drain and keep warm. In the same pan, melt butter. Stir in the tortellini, parsley and walnuts; toss to coat. Sprinkle with cheese and pepper.

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.