1. Cook tortellini and rinse under cold water when done.
nough to handle.
Cook tortellini according to package directions (do
Cook tortellini al dente.
Saute chopped shallots in approximately 1 teaspoon of your favorite vegetable oil.
Add white wine and cook over medium heat until reduced by half.
Stir in heavy cream and keep stirring with a wooden spoon until bubbling.
It will naturally thicken as it cooks.
When it starts to thicken, add fresh grated cheese.
Cook and stir until sauce is the consistency you like.
Add warm tortellini and salt and pepper.
Makes 4 appetizer portions.
Bring broth to a boil.
Add tortellini and cook to package directions (about 4 minutes).
Add spinach and cook 2 to 3 minutes.
Serve immediately in heated bowls sprinkled with Parmesan cheese.
Serve with crusty bread and butter.
Serves 2 or 3 as a main course or 6 as an appetizer.
Chop parsley in a blender or food processor.
With motor still running, add pine nuts, garlic cloves, basil and salt.
Continue processing until garlic is finely chopped.
Slowly drizzle in olive oil.
Then stop machine and fold in parmesan cheese.
Cook tortellini according to package directions.
Drain and toss with sauce.
Serve as an appetizer at room temperature with toothpicks.
Or serve chilled as a salad.
Can also serve warm as a pasta dish.
This refreshing and light crab salad makes a perfect entree for a luncheon or \"covered dish\" church supper.
Your budget determines the \"degree\" of crab in your Crab Louie.
Can be made in smaller portions for a party appetizer.
To make the tortellini, preheat the oven to 375
Cook tortellini according to pkg directions; drain
Cook tortellini as directed on packaged; drain and cool.
Place dressing in shallow glass or plastic bowl.
Stir in tortellini, shrimp and tomatoes.
Cover and refrigerate 1 hour, stirring once to coat.
Drain tortellini mixture.
Thread tortellini, shrimp and tomatoes alternately on each of twelve 6-inch skewers.
Variation:.
For a meatless predinner treat, leave off the shrimp and use whole pittted ripe olives or small whole mushrooms.
Cook tortellini according to package directions drain and transfer to bowl.
If you're planning to layer your salad in a Mason jar, mix in oil to keep tortellini from sticking together.
To layer salad, start with pesto and then add onion, tomatoes, mozzarella, and tortellini. Or, simply mix remaining ingredients with tortellini in bowl.
Preheat oven to 425\u00b0F. Line a large baking tray with parchment paper.
Lightly coat winter squash with oil. Transfer to prepared pan and roast for 12-15 mins, or until tender. Toss with chicken, cream, tortellini, spinach and 1/2 of the cheese. Distribute between 4 - 8.5 oz ramekins.
Combine breadcrumbs, butter and remaining cheese. Sprinkle over tortellini mixture. Bake for 12-15 mins, or until top is golden and tortellini is cooked.
Cook the tortellini in a large saucepan of
Brown beef well in a deep dutch oven or stock pot.
Add leek, celery, and onion and saute on low until veges are soft.
Add broth and all other ingredients. Simmer on low for 2-3 hours or until beef is tender.
Add tortellini. Simmer for 5 minutes, then turn off heat and let stand, covered, for at least 30-45 minutes. Tortellini will cook in the hot broth.
Serve with crusty bread.
Cook tortellini in large pot of boiling
I like to practically\"puree\" the onions and celery in my chopper so my kids don't notice them, but you can always keep them bigger if you like.
Place everything EXCEPT tortellini in your crock pot and cook on low all day (6-8 hours).
Either cook tortellini according to package directions and mix in before serving, or place frozen tortellini in crock one hour before serving and turn it up to high setting, but stir gently often.
Wonderful with green beans and cornbread.
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.
Preheat oven to 350\u00b0.
Lightly oil an 8 x 8\" baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend.
Cook tortellini in a large pot of boiling salted water until just tender, about 2 minute Drain.
Add tortellini to the sauce and toss to coat.
Transfer the tortellini mixture to the prepared baking dish.
Top the mixture with the mozzarella and Parmesan.
Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minute.
nd keep warm.
Cook tortellini according to package directions.
In medium saucepan, bring chicken broth to a boil over high heat.
Add tortellini, reduce heat to medium-low and simmer about 5 minutes. Gently stir in diced tomatoes, simmer 3 minutes until tortellini is tender, stir in sundried tomatoes, shallots.
Stir in basil, cayenne pepper, oregano and black pepper and simmer another 2 minutes.
Stir in spanach 1 cup at a time just until wilted.
Ladle into shallow bowls, sprinkle with cheese and additional cayenne pepper to taste.
cook tortellini according to package instructions.
while tortellini is cooking, mix cream cheese and pesto together so it is very soft.
drain tortellini and return to pot.
Add cream cheese mixture and toss very gently.
serve right away, it cools quickly.