TORTELLINI APPETIZER
The festive green and red of this appetizer will make it a welcomed addition to a holiday buffet table. Store-bought pesto keeps the preparation fast. Sometimes I like to heat the garlic in a skillet and use skewers for a different look. -Cheryl Lama, Royal Oak, Michigan
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2 dozen (1-1/2 cups dip).
Number Of Ingredients 10
Steps:
- Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes. , Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside. , In a small bowl, combine the mayonnaise, cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined., Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers.
Nutrition Facts : Calories 246 calories, Fat 20g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 249mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
TORTELLINI WITH ROASTED GARLIC SAUCE (APPETIZER)
This is a wonderful appetizer and a nice change from the usual chips and dip or crackers and spread combo. We especially loved the sauce! If you roast the garlic ahead of time, it all comes together rather quickly. I didn't heat the sauce after pureeing, just served it at room temperature. Note added 12/26/05: I agree with Marie Nixon's review that there is enough sauce for 2 packages of tortellini. I did actually make 2 packages, and there was plenty of sauce for that amount.
Provided by GaylaJ
Categories Christmas
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Cut 1/2-inch off top of garlic and remove papery outer skin, leaving cloves intact. Wrap garlic in foil and bake 1 hour, or until tender when pierced with a sharp knife. Let stand until cool enough to handle.
- Cook tortellini according to package directions (do NOT overcook, best to undercook a bit). Rinse under cold water, drain well on paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium heat(medium-high worked better for me). Add tortellini in batches to oil, cook and stir 3-5 minutes or until lightly golden. Add more oil if necessary. Drain on paper towels.
- Separate cooled garlic into cloves; pinch each clove so roasted flesh comes out and place in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese and hot sauce. Cover and process until pureed and very smooth. Spoon into small saucepan; cook and stir over low heat until hot and bubbly. Transfer to small serving bowl.
- To serve, arrange tortellini on serving platter. Dip into Roasted Garlic Sauce.
Nutrition Facts : Calories 144.2, Fat 8, SaturatedFat 2.1, Cholesterol 15.8, Sodium 323.4, Carbohydrate 13.4, Fiber 0.5, Sugar 1.5, Protein 4.7
TORTELLINI WITH CREAMY ROASTED GARLIC SAUCE
If you can't get enough garlic, then I urge you to try this easy recipe. Cook time does include the time it takes to roast the garlic. I guarantee you will be safe from vampires after consuming this dish!
Provided by yooper
Categories European
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 647.6, Fat 40.4, SaturatedFat 22.6, Cholesterol 143, Sodium 492.9, Carbohydrate 54.5, Fiber 2.2, Sugar 1.2, Protein 18.6
TORTELLINI WITH MUSHROOM AND GARLIC SAUCE RECIPE
Provided by MaryGladys
Number Of Ingredients 9
Steps:
- Cook tortellini according to package directions; drain; place in a large serving bowl; cover to keep warm. Meanwhile, in a large skillet heat oil until hot. Add mushrooms and garlic; cook, stirring frequently, until tender, 5 to 6 minutes. Add peas, roasted peppers, salt and black pepper; cook, stirring occasionaly, until heated through, 2 to 3 minutes. Spoon over hot tortellini; sprinkle with Parmesan cheese.
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