Tortelliniwithmushroomcarbonarasauce Recipes

Steps:

• In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
• Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
• Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.

Steps:

• Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.

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.

Steps:

• Cook tortellini in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
• Sauté bacon in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add mushrooms, onions, garlic, and sage to skillet. Sauté over medium-high heat until mushrooms are tender, about 8 minutes. Add 1/2 cup reserved pasta cooking liquid to skillet. Bring to boil over medium-high heat. Whisk egg yolks and cream in small bowl to blend. Add cream mixture, tortellini, and 1/3 cup Parmesan cheese to mushroom mixture. Toss until sauce thickens and coats tortellini, adding more cooking liquid by tablespoonfuls to thin sauce, if desired, about 3 minutes. Season with salt and pepper. Transfer pasta to serving bowl and sprinkle with remaining 1/3 cup Parmesan cheese.

Steps:

• Cook the pasta until al dente, drain and return to the pan to keep warm.
• Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
• Add garlic and cook for 1 minute.
• Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
• Add cream, nutmeg and parsley and stir to combine.
• Cook for another 3-5 minutes, until the sauce has thickened slightly.
• Season with salt and pepper.
• Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
• Enjoy!

Steps:

• Cook pasta as directed on package.
• Meanwhile, cook bacon in medium nonstick skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet. Add sauce and peas to skillet; cook 1 min. on low heat or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add sauce mixture, bacon and cheese; toss to coat.

Steps:

• Cook pasta according to package directions.
• Meanwhile, cook the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat.
• Add cabbage, mushrooms and onions and saute for 5 minutes.
• Add wine.
• Continue cooking until the wine has evaporated; add chicken broth and simmer for 10 minutes.
• Drain pasta and toss with butter and sauce.
• Add the cheeses, parsley, and salt and pepper, to taste, and toss again.

Steps:

• Prepare tortellini according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in pasta sauce; heat through., Drain tortellini, reserving 1 cup cooking water. Add tortellini to sauce and enough reserved cooking water to reach desired consistency; toss to coat. Stir in Parmesan cheese; dollop with mascarpone cheese. If desired, sprinkle with red pepper flakes.

Steps:

• Heat oil in a large skillet over medium-high. Add mushrooms and cook, stirring, until browned, 6 to 7 minutes. Add leek; season with salt and pepper and cook, stirring, until just tender, about 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water; drain. Transfer pasta to skillet over medium heat; stir in creme fraiche, Parmigiano-Reggiano, and 1/2 cup pasta water until smooth, adding more pasta water as needed until creamy. Remove from heat; fold in arugula. Serve with more cheese.