nother 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for
Saute garlic cloves lightly in olive oil.
Add chicken or vegetable stock and fresh tortellini.
Cook until tortellini is tender (about 8 to 10 minutes).
Add remaining ingredients, except cheese.
Simmer 2 minutes.
Serve immediately, topped with cheese.
Brown sausage in pot; drain off fat. Add onions and saute until tender. Add carrots, celery, beef broth, red wine, tomatoes, ketchup, Italian seasoning, and garlic. Bring to a boil and simmer for 30 minutes. Skim away the fat from the soup.
Stir in the zucchini, tortellini, red bell pepper, and parsley. (If you use fresh tortellini, cook them according to package directions.) Simmer, covered, for about 25-30 minutes or till the tortellini are tender. Season with salt and pepper. Sprinkle with cheese right before serving.
f using dry tortellini, boil water and add tortellini, cook as directed
Cover and cook the garlic, celery, onion, and carrot in butter in a large pot over medium-low heat for 10 minutes.
Stir in the broth and water. Heat to boiling, and reduce the heat.
Stir in the tortellini. Cover and simmer for 20 minutes or until the tortellini is tender, stirring occasionally.
Stir in the parsley, pepper, and nutmeg. Cover and cook for 10 minutes.
Top each serving with cheese.
nd keep warm.
Cook tortellini according to package directions.
Melt butter in a saucepan and saute broccoli. Add stock, bring to a boil and simmer for about 8 mins. Remove broccoli and set aside. Mix cornstarch with milk then add to pan. Cook until thickened.
Meanwhile, heat oil in a frying pan and saute the tortellini for about 3 mins. Add 1/2 cup water and simmer for 1 min. Set aside.
To finish, puree soup, bring to a boil and season. Add tortellini and broccoli florets. Serve garnished with parsley.
Cook tortellini in a pan of boiling
ender.
Meanwhile, prepare the tortellini mix. Heat a large pot
ackage directions (I use the fresh tortellini that are tri-colored).
Cook the fresh tortellini in boiling salted water until
R if you are making fresh tortellini from a recipe, save this
Cook tortellini according to package instructions. Drain.
Meanwhile, heat oil in a frying pan over medium heat, saute garlic for 30 seconds, until tender. Add cream, lemon juice and zest. Bring to a boil, reduce heat and simmer for 4-5 mins, until sauce thickens slightly. Season to taste.
Toss sauce with pasta, basil and capers. Serve topped with reserved lemon zest and mixed greens.
Heat the oil in a large frying pan and fry the onion and garlic for 5 mins. Add the stock, cream and peas and bring to a boil. Cover and simmer for 5 mins. Add the cornstarch paste and simmer, stirring for 1-2 mins until the sauce has thickened.
Meanwhile, cook the tortellini according to package instructions. Drain well and add to the frying pan with the tuna, toss to coat the pasta in the sauce. Season to taste with salt and freshly ground black pepper. Serve in warmed pasta bowls garnished with parsley.
Prepare tortellini according to directions on package.
Keep tortellini warm.
Heat about 1/8 cup olive oil with garlic.
Remove from heat and pour over tortellini in a large serving dish.
Add tomato, warmed oil, pepper to taste and sprinkle with a couple of tablespoons of each cheese.
Serve warm.
Cook tortellini in boiling water with a bit of salt.
Drain and cool, do not rinse.
Whisk together herbs and dressing.
Chop all your vegetables.
Combine all in a large bowl.
Can be served room temp or chilled.
If chilling, you may have to add more dressing before serving as the tortellini will soak the dressing up.
Cook tortellini in boiling, salted water until al dente. Rinse under cold water until cool then drain.
Combine tortellini, peppers and arugula in a large serving bowl. Whisk together 1/4 cup of reserved oil, lemon juice and garlic. Season to taste then drizzle dressing over pasta and toss to combine. Sprinkle with toasted pine nuts.
ite-size pieces.
Cook fresh tortellini in 3 1/2 quarts
Boil tortellini; drain.
Chop tomatoes; place in a large bowl. Chop basil and parsley; crush garlic and add to tomatoes.
Stir in oil, vinegar, salt and pepper; mix.
Add tortellini to mixture; coat well.
Goes great with a loaf of Italian bread.
dditional 35-40 minutes until tortellini is tender.
Serve topped