Tortellini Toss Recipes
TORTELLINI TOSS
Basil, marjoram and Parmesan cheese nicely season this satisfying main dish from Polly Lynam of Mequon, Wisconsin. "I saute the meat while the pasta is cooking, so it takes just minutes to make," she says. "My family likes it with tender strips of pork, but chicken is an easy alternative."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add onion, cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add pork, salt, basil, lemon-pepper and dried marjoram; cook and stir until pork is browned. Add vegetables; reduce heat. Cover and simmer until heated through, 2-3 minutes. , Drain tortellini. Add to meat mixture; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 428 calories, Fat 18g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 846mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 34g protein.
TORTELLINI
Steps:
- Filling: Heat clarified butter in a pan and brown pork, veal, and poultry gently. Add the ham, mortadella, brains and season with salt, pepper and nutmeg. Place mixture through a fine mincer - combine with 2 eggs and grated cheese. It should be a very fine and smooth mixture.
- Pasta: Place sifted flour into a bowl and season with salt and pepper. Make a well in the center and add 5 eggs - work dough with the hands for 5 minutes until spongy. Allow dough to stand 30 minutes. Roll out thinly. (The cooking time depends upon how thinly you are able to roll the pasta.) Cut small rounds of pasta 1 1/2 inches in diameter. Place teaspoonful of filling in the center. Fold in half to form a half-circle - bring the two points of the half-circle together curling the tortellini around the finger to form a little 'ring' pinching edges together. You should have about 3 dozen tortellini. Arrange tortellini in lightly floured dish, cover with a cloth and leave until the next day, refrigerated.
- Bring chicken stock to a boil. Toss tortellini in the boiling stock and allow to cook 8 minutes. After 8 minutes, just test one of them and continue cooking if it does not melt in your mouth.
- Place the cream into the frying pan - bring to the boil and season with salt and pepper. With a slotted spoon place tortellini into the cream and coat in cream.
- Place tortellini onto a heated serving dish and grate Parmesan cheese over them.
TORTELLINI WITH VEGETABLES
Sweet vegetables, cheese-filled pasta, and tangy garlic make this dish perfect for a summer afternoon picnic. This easy and quick recipe was adapted from a weight loss tracking website's newsletter.
Provided by lauralie41
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan cook tortellini in boiling water until just tender. Drain and set aside.
- Heat oil in a saute pan or medium sized pan and add onion. Cook until translucent than add garlic, peppers, basil, and beans. Continue cooking until peppers become slightly soft.
- Toss the vegetable mixture with the drained tortellini, toss well, top with parmesan cheese and serve.
TORTELLINI TOSS
Here's a quick dinner idea for nights when time is short. Delicious, colorful, and on the table in 30 minutes.
Provided by Brenda.
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over high heat.
- Add onion, zucchini, yellow squash, bell pepper, mushrooms, garlic, oregano, salt & pepper.
- Cook and stir 7 minutes or until vegetables are crisp-tender.
- Toss with tortellini and parmesan cheese.
Nutrition Facts : Calories 466, Fat 14, SaturatedFat 5.8, Cholesterol 53.2, Sodium 509.1, Carbohydrate 66.4, Fiber 5.7, Sugar 7.5, Protein 21.8
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