Cheese Tortellini With Cannellini Bean Sauce Food

CHEESE TORTELLINI WITH CANNELLINI BEAN SAUCE

Steps:

• Cook tortellini according to package directions. Drain.
• Meanwhile, place the beans and milk in food processor or blender. Cover and process until smooth.
• Transfer to a large skillet. Stir in Parmesan cheese, red pepper, oregano, slat, nutmeg, and pepper. Cook and stir until heated through.
• Serve over drained tortellini.

CHEESE TORTELLINI SOUP W/ KIELBASA, WHITE BEANS, SPINACH RECIPE - (4.6/5)

Steps:

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the kielbasa, garlic, onion, thyme, and red pepper flakes and saute until browned, about 12 minutes. ( I threw the garlic in after about 8 minutes of cooking.. didn't want it to burn.) Add the broth and tomatoes and bring to a boil . Reduce heat to low and simmer for 15 minutes. Add the beans and tortellini to the soup. Simmer until the pasta is just tender to the bite, about 10 minutes. Stir the spinach into the soup and turn off the heat; let stand for about 2 minutes. Ladle the soup into bowls and sprinkle with Parmesan cheese before serving. ** Please note , add tortellini at another time if you aren't going to eat this all right away. It will become mushy if stored and absorbs some of the soup. I recommend boiling it as needed al dente, then throwing it in the soup for a couple of minutes.

TORTELLINI WITH CHEESE SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk, and cook until sauce is thickened and smooth. Add salt, pepper, nutmeg, cayenne and cream.
• Remove the sauce from the heat and add the egg yolk, beating vigorously with the whisk. Let cool slightly. Add the cubes of cheese, stirring rapidly with the whisk.
• Meanwhile, bring 3 quarts of water to a boil and add salt. Add the tortellini and cook until tender, about 7 minutes. Drain well. Scatter the tortellini into a baking dish (a dish measuring 13 1/2 by 8 1/2 by 2 inches is ideal) and spoon the cheese sauce on top.
• Sprinkle the grated cheese over the dish and place in the oven. Bake 10 minutes. To obtain a golden glaze on top of the casserole, run it briefly under the broiler until browned.

CHEESE TORTELLINI SOUP WITH CANNELLINI, KIELBASA, AND KALE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.
• Ladle soup into bowls. Serve, passing cheese separately.
• Available at Italian markets, specialty foods stores and some supermarkets.

TORTELLINI BEAN SALAD

Steps:

• Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours. , Just before serving, stir in tomatoes and sprinkle with remaining Parmesan.

TORTELLINI WITH TOMATO-CREAM SAUCE

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.

CHEESE TORTELLINI SOUP WITH CANNELLINI & SPINACH

Steps:

• Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, sauté until the onion is softens and the flavors meld together, about 3 minutes.
• Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.
• Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.
• Ladle soup into bowls. Serve with Parmesan cheese on the side.