TORTELLINI WITH TOMATO-CREAM SAUCE
This tortellini with tomato cream sauce is mouthwatering. Put spinach, tomatoes and other pantry staples to use in this warm and satisfying dish. -Barbra Stanger, West Jordan, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 459 calories, Fat 33g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 835mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
CLASSIC MEAT TORTELLINI WITH TOMATO SAUCE
According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button. Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce. While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan. This version yields enough for leftover pasta and sauce. Freeze them both separately when you're done for a comforting meal in the days and weeks to come. hen you're done for a comforting meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 1h15m
Yield 4 servings, plus leftover pasta and sauce
Number Of Ingredients 22
Steps:
- Make the filling: Add 3 tablespoons olive oil to a large cast-iron pan set over medium-high heat. Crumble in ground beef and pork and reduce heat to medium. Using the edge of a metal spoon, break up clumps of meat as they form, stirring regularly. Once the meat is evenly broken up, continue to cook, stirring only occasionally, until all of the water has evaporated and the cooking sounds change from steaming to sizzling, about 7 to 8 minutes.
- As the meat begins to brown, clear a spot in the center of the pan and add 1 tablespoon olive oil and the garlic. Cook the garlic until it starts to release an aroma, about 20 seconds, then stir it into the meat and cook another 30 seconds or so. Remove from heat and cool to room temperature.
- In the bowl of a food processor, combine meat mixture, mortadella, Parmesan, parsley, nutmeg, cloves, 1 teaspoon salt and pepper. Pulse to combine, then taste and adjust salt and pepper as needed. Add eggs and pulse, stopping to scrape the sides of the bowl with a rubber spatula, until the mixture is smooth and tacky. Cover and refrigerate until you're ready to assemble ravioli.
- Make the tomato sauce: Pour tomatoes and their juices into a medium bowl and use your hands to crush them. Pour 1/4 cup water into the can and swirl, then add to tomatoes. Set aside.
- Set a small Dutch oven or similar pot over medium-high heat and add 3 tablespoons olive oil. When it shimmers, add onion and a generous pinch of salt. Reduce heat to medium, and cook, stirring occasionally, until onions are tender and golden brown, about 10 minutes.
- Move onions to the edges of the pot and add 1 tablespoon olive oil. Add garlic and allow it to gently sizzle, about 20 seconds. Before the garlic has a chance to start browning, stir it into the onions and add tomatoes. Season with salt and oregano or basil and bring to a hard simmer. Stir, then reduce heat to low and cover pot (to prevent splattering). Cook, stirring occasionally, for 40 minutes or until raw tomato taste is gone. (Tomato sauce can be made up to 2 days in advance and refrigerated.)
- Shape the tortellini: Place a sheet of pasta on your workspace and dust off any excess flour. One sheet at a time, cut the pasta into 2 1/2-inch squares, or use a 2 1/2-inch biscuit cutter to cut rounds from the pasta sheets. As you cut or punch, stack and store the pieces under a lightly dampened dish towel or in a plastic bag to keep them from drying out.
- On a clean work counter, lay out about 15 pasta rounds or squares at a time, and spoon rounded teaspoonfuls of filling onto the pasta, just off center. Use a spray bottle or wet pastry brush to lightly dampen the edges of the pasta.
- One at a time, pick up a piece of pasta and fold in half over the filling, squeezing out air bubbles as you press the dough around the filling with dry fingers to seal the tortellino. If you're working with circles, you'll be left with a half-moon shape. If using squares, fold corner-to-corner to form a triangle.
- Holding a tortellino in one hand, use your other index finger to gently poke an indent into the center of its base (the bottom of the filling). Folding the tortellino around the indent, draw both of its bottom corners together as if forming a fortune cookie. Overlap the corners and press to seal them together.
- Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Continue with remaining pasta and filling.
- Finish the tomato sauce and cook the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Drop 48 tortellini into the water and stir.
- Remove the sauce from heat and stir in 1/4 cup olive oil. Pass sauce through a food mill or use a stick blender to puree. Taste and adjust salt as needed. Set a large frying pan with curved edges on the stove over low heat. Add 1 1/2 cups tomato sauce and bring to a simmer.
- When the tortellini are cooked, about 3 to 4 minutes, use a spider or skimmer to lift them out, shake off excess water, and place directly into the pan of sauce. Toss and swirl tortellini in sauce until they are all evenly covered. If the sauce is too thick, add pasta water 1 teaspoon at a time to loosen. The sauce should cling to the pasta without appearing to seize. Serve immediately with grated Parmesan.
Nutrition Facts : @context http, Calories 801, UnsaturatedFat 50 grams, Carbohydrate 13 grams, Fat 71 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 17 grams, Sodium 1000 milligrams, Sugar 7 grams, TransFat 1 gram
CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE
This is a copycat recipe from a local chain of restaurants. They took it off their menu, so I had to develop my own. It turned out so good, it might be just better than the original. Garnish with more basil and Parmesan.
Provided by dat1guy
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
- Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
- Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 33.6 g, Cholesterol 156.6 mg, Fat 37.3 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 21.8 g, Sodium 461.3 mg, Sugar 3.2 g
TORTELLINI WITH TOMATO SPINACH CREAM SAUCE
I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. -Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.
Nutrition Facts : Calories 404 calories, Fat 22g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 810mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.
TORTELLINI WITH A TOMATO-BASIL CREAM SAUCE
A friend gave me this recipe after she went on and on about how fabulous and easy it is. I have not tried it, but based on her comments, I think it will be good!
Provided by Cook4_6
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare tortellini as directed on package.
- Chop tomatoes in chunky pieces.
- Blend bouillon with basil, parsley and pepper into the tomatoes.
- Saute the garlic in olive oil until just white.
- Add to the sauce and bring just to a simmer.
- When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese.
- Stir well and blend the tortellini into the pan of tomato basil cream sauce.
- Serve, topped with parsley and cheese.
Nutrition Facts : Calories 1024.9, Fat 70.5, SaturatedFat 35.9, Cholesterol 229.9, Sodium 1289.2, Carbohydrate 75.2, Fiber 4.2, Sugar 4.1, Protein 26
TORTELLINI ROSE
Make and share this Tortellini Rose recipe from Food.com.
Provided by Cathy123
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Marinara: In a 2-quart sauce pan, over medium heat, cook onion and garlic till tender.
- Stir in remaining ingredients.
- Heat to boiling, stir to break up tomatoes.
- Reduce heat, simmer with cover on for about 20 minutes.
- Stir occasionally.
- I recommend blending it with a hand blender Alfredo Sauce: In small sauce pan, over medium low heat, melt butter.
- Just before mixing with pasta, add cheese, stirring until it is melted.
- Slowly add cream, heat until thoroughly mixed.
- Add to pasta according to directions.
- Pasta: Prepare Tortellini according to package directions.
- In the meantime, melt butter, add onion and cook until clear.
- Add tomatoes and mushrooms, cook until tender.
- Add garlic and Marinara Sauce, heat until hot.
- Add Alfredo Sauce, mix well until hot.
- Add cooked Tortellini, mix well, and serve immediately.
- Serves 6 generous portions.
- NOTES: Marinara sauce can be prepared a day or two ahead.
- Garlic is the secret to this dish so use as much as you want.
- I usually adjust it according to who I serve it to.
- We love garlic so I use lots!
- I use a mixture of stuffed Tortellini, like Chicken, Sausage, etc.
- but try to stay away from cheese stuffed.
TORTELLINI ROSé (TORTELLINI WITH TOMATO CREAM SAUCE)
Simple and substantial, a perfect choice for a casual supper. Serve with salad and crusty french bread for a complete meal.
Provided by littleturtle
Categories Cheese
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- If opting for mushrooms: In a saucepan, over medium heat, saute mushrooms for 3 minutes; then add garlic and saute for 2 more minutes, then add pasta sauce and cook until heated through. Otherwise: In a saucepan, over medium heat, heat tomato sauce with garlic until heated through.
- Stir in cream, and remove from heat.
- Toss pasta in sauce until evenly coated.
- Sprinkle with cheese, to garnish.
Nutrition Facts : Calories 423.1, Fat 14.6, SaturatedFat 7.1, Cholesterol 55.9, Sodium 884.6, Carbohydrate 56.1, Fiber 2.1, Sugar 9.9, Protein 17.3
TOMATO CREAM TORTELLINI
Make and share this Tomato Cream Tortellini recipe from Food.com.
Provided by Bookworm_TS
Categories European
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For Tomato sauce: Heat oil and saute onion and garlic until soft.
- Add remaining ingredients, stir and bring to a boil.
- Simmer about 30 minutes.
- For Cream sauce: Mix all ingredients in saucepan.
- Bring to a slow simmer once cheese is melted.
- Mix well.
- Add to tomato sauce and stir into cooked tortellini.
Nutrition Facts : Calories 770.4, Fat 35.6, SaturatedFat 17.5, Cholesterol 127.7, Sodium 1083.7, Carbohydrate 87.6, Fiber 5.6, Sugar 10.6, Protein 27.7
TORTELLINI IN CREAMY ROSé SAUCE RECIPE - (4.2/5)
Provided by á-8559
Number Of Ingredients 9
Steps:
- HEAT oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in broth and spaghetti sauce. Bring to boil. ADD pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cooking creme; cook and stir 3 to 5 min. or until completely melted. Cover; cook 5 min. or until pasta is tender, stirring occasionally. STIR in spinach; cook, covered, 1 min. or just until wilted. Remove from heat; top with Parmesan.
TORTELLINI IN CREAMY ROSé SAUCE
Make this delicious Tortellini in Creamy Rosé Sauce with refrigerated cheese tortellini and a blend of broth and spaghetti sauce. This ultra-creamy tortellini dish only takes 35 minutes from start to finish.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 10
Steps:
- Mix cream cheese spread and milk until blended.
- Heat oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Stir in broth and pasta sauce. Bring to boil.
- Add pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cream cheese mixture; cook and stir 3 to 5 min. or until heated through. Cover; cook 5 min. or until pasta is tender, stirring occasionally.
- Stir in spinach; cook, covered, 1 min. or just until wilted. Top with Parmesan.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g
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.
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