CHEESE TORTELLINI WITH SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a baking sheet on the middle oven rack and preheat to 450˚ F. Toss the squash, mushrooms, olive oil and a big pinch each of salt and pepper in a large bowl. Spread out on the hot baking sheet and roast, tossing once or twice, until the vegetables are browned around the edges and tender, 20 to 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Combine the heavy cream, garlic, sage and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a simmer and cook until reduced by about one-third, 5 to 7 minutes. Remove from the heat and stir in 1 teaspoon lemon juice; add more lemon juice to taste.
- Add the tortellini to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain (reserve the pot).
- Strain the cream mixture through a fine-mesh sieve into the reserved pot. Add the tortellini and 1/2 cup reserved cooking water; toss over medium heat until coated, adding a few more tablespoons cooking water as needed to loosen.
- Divide the roasted vegetables among shallow bowls. Spoon the tortellini and sauce on top. Sprinkle with Parmesan and chives.
Nutrition Facts : Calories 730, Fat 39 grams, SaturatedFat 20 grams, Cholesterol 124 milligrams, Sodium 833 milligrams, Carbohydrate 77 grams, Fiber 7 grams, Protein 23 grams, Sugar 6 grams
TORTELLINI WITH PARMESAN CREAM SAUCE
Absolutely delicious! Cheese filled tortellini in a creamy parmesan sauce with prosciutto and peas. A fabulous entree for a romantic dinner that is fairly quick to put together.
Provided by LexingtonMom
Categories < 30 Mins
Time 28m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook tortellini according to box directions. While it cooks, be sure to assemble all the other ingredients to be at your fingertips for when the directions begin to move quickly.
- Melt butter in large pan over medium heat.
- Add cooked tortellini. Stir gently until coated with butter.
- Add cream and prosciutto ham, combining gently. Cook until mixture thickens slightly, about 5 to 8 minutes.
- Add peas, cheese, and generously pepper (to taste). Turn over several times, allowing cheese to melt before serving.
BUTTERNUT SQUASH TORTELLINI WITH A BROWN BUTTER SAGE SAUCE AND A
I had this at the Wolfgang Pucks Restaurant in Las Vegas and it was the best pasta I have ever eaten. I pieced this recipe together from different recipes. The Wine glaze is not needed but a yummy addition. Enjoy!
Provided by Jazmina
Categories < 4 Hours
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
- In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
- To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.).
- To make Port Wine Glaze, place all ingredients except butter in a small pot over medium-high heat and reduce to half about 3 ounces, whisk in butter and strain into a gravy boat or something similar.
- To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
- Add the sage, pinenuts and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
- Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and Wine glaze.
Nutrition Facts : Calories 960.3, Fat 74.1, SaturatedFat 33.4, Cholesterol 162.1, Sodium 806.9, Carbohydrate 49.6, Fiber 5.5, Sugar 14.4, Protein 16.9
BUTTERNUT SQUASH TORTELLINI WITH BUTTER SAGE SAUCE RECIPE - (4.2/5)
Provided by cookism
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 180C. Cut butternut squash into half and remove the seeds. Alternatively, you can peel and cut it into cubes. Do not discard the seeds. Reserve them to make some really tasty roasted pumpkin seeds! Place butternut squash on a baking tray lined with parchment paper. Season with a generous pinch of salt and black pepper. Drizzle 2 tbsp of olive oil over it. 2. Place garlic cloves on a sheet of aluminium foil. Season with salt, pepper and a drizzle of olive oil. Fold into a parcel and roast together with the butternut squash and garlic for 30 minutes until soft. If the butternut squash needs more time to cook, remove garlic parcel from the oven first and leave it aside to cool. 3. While the butternut squash is roasting, make the pasta dough. Mix '00' flour and semolina together and tip them onto a working surface. Form a well in the middle and crack in the eggs. Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well. When a lumpy dough starts to form, it's time to get your hands working. 4. Knead the dough by pulling the dough away from you and rolling it back. Repeat until the flour is absorbed into the dough. Next, using the press-fold-turn action, knead the dough till elastic and smooth. Form the dough into a ball and cover with plastic wrap. Leave it to rest for 30 minutes. 5. When the butternut squash is ready, scoop the flesh out and mash it further with a fork. Upwrap garlic parcel and remove the skin. The roasted garlic should be soft and slightly browned. Lightly mash it as well. 6. Combine and mix butternut squash mash, roasted garlic, ricotta cheese, crushed amaretti biscuits, grated nutmeg, Dijion mustard, grated Parmigiano Reggiano, a splash of olive oil, salt and pepper to taste. 7. Divide rested dough into 4 sections with a scraper and keep 3 sections covered with a plastic wrap. Flatten 1 section with your fingers and roll the dough through the pasta machine by starting with the widest setting. Fold the dough into half and run the dough through the machine a few more times. Subsequently, click a setting down and run the dough through till you reach your desired thickness. Flouring the pasta sheet periodically will prevent them from getting too sticky and hence easier to handle. The dough thickness for this recipe is No. 7 on our Ampia 150. Lay the pasta sheet on a dusted workspace and cut out circles with an 8cm cutter. 8. Place 1 tsp of the filling on the middle of each disc. We used two ways to fold our tortellini. The first way is to fold the pasta disc into half, sealing the sides with a little water as you do so. Wet the back of the right edge and bring it inwards, meeting the other side. Another method is to begin with the above steps, but this time combining the two edges around your index fingers, forming a 'ring'. Play around and have fun deciding which method you prefer! 9. To cook the tortellini, season water with salt (every litre of water with 1 tsp of salt) and add them into a good simmer. Cook for about 2 minutes or until the pasta dough is cooked. Transfer the tortellini onto a warm plate. 10. Finally, make a quick brown butter sage sauce. Add butter, pine nuts, sage leaves and a pinch of black pepper in a pan over medium heat. Cook till butter is brown and bubbling, sage leaves are crisp and pine nuts are golden. Drizzle sauce over tortellini and garnish with Parmigiano Reggiano shavings. Ready to dig in! Visit cookism.tumblr.com for step-by-step pictorial recipe!
TORTELLINI WITH TOMATO & PARMESAN MUSHROOM SAUCE
This recipe comes from an old milk calendar. If you use cheese tortellini, it makes a tasty vegetarian meal.
Provided by MMers
Categories Vegetable
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- To make tomato sauce, melt 1 tbsp of the butter in a medium saucepan.
- Cook onion and garlc until tender.
- Add tomato sauce and bring to a boil.
- Reduce heat; cover and simmer for 10 minutes.
- To make Parmesan/mushroom sauce, melt remaining 2 tbsp butter in a large saucepan.
- Cook mushrooms and green onions until tender and liquid has evaporated.
- Blend in flour.
- Gradually stir in milk.
- Cook and stir over medium heat until mixture comes to a boil and thickens.
- Remove from heat, stir in Parmesan cheese, salt and pepper.
- Cover and keep warm.
- Cook tortellini according to package directions.
- Drain.
- Stir into Parmesan/mushroom sauce.
- Pour tomato sauce into a 2L (2QT) shallow baking dish.
- Spoon tortellini mixture over tomato sauce.
- Sprinkle with mozzarella cheese.
- Broil until cheese is melted and golden.
PARMESAN TORTELLINI IN A BOURBON-SPIKED SQUASH SAUCE
This unique pasta sauce is adapted from "The Instant Gourmet," by Melissa Clark (food writer from NY Times). As soon as I thumbed through the book, I knew this was going to be great- and it is. This makes a great vegetarian entree that takes just a few minutes to make.
Provided by Roxygirl in Colorado
Categories Healthy
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the tortellini according to the package directions.
- Meanwhile, in a small saucepan over medium heat, combine the broth, garlic, and squash puree.
- Cook the mixture, stirring, until the mixture thickens a bit, about 4-6 minutes.
- Stir in bourbon, lemon juice, thyme,brown sugar, salt and pepper, and let simmer for 1 more minute.
- Remove from heat.
- Drain the tortellini and serve with the sauce on top with grated parmesan.
- Notes: to add a spicy flavor: add a few gratings of nutmeg and a dash of allspice.
- In winter: a bay leaf will add its own distinctive perfume.
- For richer sauce: Add 1-2 tablespoons butter at the end of cooking.
Nutrition Facts : Calories 405, Fat 8.8, SaturatedFat 4.2, Cholesterol 47.9, Sodium 703.2, Carbohydrate 63.5, Fiber 4.2, Sugar 6.8, Protein 16.5
More about "parmesan tortellini in a bourbon spiked squash sauce recipes"
TORTELLINI IN BUTTERNUT SQUASH SAUCE - ART FROM MY TABLE
From artfrommytable.com
BUTTERNUT SQUASH AND SPINACH TORTELLINI - JULIA'S ALBUM
From juliasalbum.com
ONE PAN CREAMY TORTELLINI WITH BUTTERNUT SQUASH KALE …
From cookingclassy.com
SPAGHETTI SQUASH AND TORTELLINI WITH LEMON, HERB AND …
From tastykitchen.com
PARMESAN TORTELLINI BITES - DAMN DELICIOUS
From damndelicious.net
ROASTED BUTTERNUT SQUASH AND SAUSAGE TORTELLINI
From closetcooking.com
TORTELLINI WITH CREAMY GARLIC PARMESAN SAUCE | RECIPE | RECIPES ...
From pinterest.ca
BUTTERNUT SQUASH TORTELLINI WITH PUMPKIN SPICE BROWN BUTTER …
From parmesanprincess.com
FALL BUTTERNUT SQUASH TORTELLINI - MADE IT. ATE IT. LOVED IT.
From madeitateitlovedit.com
CHEESE TORTELLINI WITH BUTTER, MUSHROOMS, AND CRISPY SAGE
From saltandlavender.com
CHEESE TORTELLINI WITH BUTTERNUT SQUASH SAUCE
From milkmeansmore.org
PARMESAN TORTELLINI ALFREDO - BELGIOIOSO CHEESE
From belgioioso.com
BUTTERNUT SQUASH AND CHEESE TORTELLINI RECIPE - FOOD NEWS
From foodnewsnews.com
TORTELLINI IN A CREAMY PARMESAN SAUCE – NICK STELLINO
From nickstellino.com
PARMESAN WITH TORTELLINI - 3 RECIPES - PETITCHEF
From en.petitchef.com
TORTELLINI IN BOURBON-SPIKED BUTTERNUT SQUASH SAUCE | GIADA …
From pinterest.co.uk
BEST BUTTERNUT SQUASH TORTELLINI WITH BROWN BUTTER SAUCE RECIPES
From foodnetwork.ca
PARMESAN TORTELLINI IN A BOURBON-SPIKED WINTER SQUASH SAUCE …
From eatyourbooks.com
PARMESAN TORTELLINI IN A BOURBON-SPIKED SQUASH SAUCE RECIPE
From recipenode.com
SPINACH PARMESAN TORTELLINI BAKE - WHOLESOME MADE EASY
From wholesomemadeeasy.com
TORTELLINI WITH TOMATO & PARMESAN MUSHROOM SAUCE
From dairyfarmersofcanada.ca
BUTTERNUT SQUASH TORTELLINI DUMPLINGS WITH A SAGE BROWN BUTTER …
From cookingwithjanki.com
PESTO PARMESAN SAUCE TORTELLINI RECIPE - LORIANA SHEA COOKS
From lorianasheacooks.com
TORTELLINI WITH ZUCCHINI IN PARMESAN SAUCE- WIKIFOODHUB
From wikifoodhub.com
CHEESE TORTELLINI WITH CREAMY BUTTERNUT SQUASH SAUCE
TORTELLINI BUTTERNUT SQUASH PASTA WITH PANCETTA AND SPINACH
From thespeckledpalate.com
CHEESE TORTELLINI WITH CREAMY BUTTERNUT SQUASH & SAGE SAUCE
From delallo.com
TORTELLINI WITH BROWN BUTTER AND SAGE RECIPE | BON APPéTIT
From bonappetit.com
SHRIMP & TORTELLINI WITH BUTTERNUT SQUASH SAUCE - MOMMYTHRIVES
From mommythrives.com
TORTELLINI IN PARMESAN CREAM SAUCE WITH SPINACH AND SUN-DRIED …
From pinterest.ca
SPAGHETTI WITH PARMESAN SAUCE AND ROASTED DELICATA SQUASH
From brooklynsupper.com
TORTELLINI WITH CREAMY GARLIC PARMESAN SAUCE | RECIPE - PINTEREST
From pinterest.com
GARLIC PARMESAN CHEESE TORTELLINI - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
TORTELLINI SAGE AND HAZELNUT BUTTER SAUCE - RECIPE30
From recipe30.com
TORTELLINI WITH CREAMY GARLIC PARMESAN SAUCE - YELLOW BLISS ROAD
From yellowblissroad.com
PARMESAN TORTELLINI BITES RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love