Herbed Artichoke Cheese Tortellini Recipes

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.

Steps:

• Drain tomatoes, reserving 2/3 cup juice; set aside.
• Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
• Cook tortellini according to package directions.
• Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.
• Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
• Drain tortellini; add to tomato mixture.
• Stir in the olives, salt and reserved artichokes; heat through.
• Sprinkle with cheese.

Steps:

• Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
• Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.
• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

Steps:

• Heat a deep skillet over medium heat with the oil and butter.
• When butter melts, add garlic and grated onion. Saute for 5 minutes.
• Sprinkle the flour into the skillet and cook for 1 minute.
• Whisk in the broth, then the cream and bring to a bubble.
• Season the sauce with nutmeg and reduce heat to low.
• Separate spinach into pieces as you add it to the sauce.
• Stir in the artichokes and cheese and season to taste with salt and pepper.
• Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
• Drain and toss with the spinach artichoke sauce.
• Serve immediately with additional grated cheese and diced tomatoes, if desired.

Steps:

• Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.
• Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. Sauté the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a bubble. Season the sauce with nutmeg and reduce the heat to low.
• Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.
• Salt the boiling water and cook the tortellini according to package directions, about 3 to 5 minutes. Drain it well and toss with the spinach-artichoke sauce. Serve immediately.