TORTELLINI WITH ROASTED GARLIC SAUCE (APPETIZER)
This is a wonderful appetizer and a nice change from the usual chips and dip or crackers and spread combo. We especially loved the sauce! If you roast the garlic ahead of time, it all comes together rather quickly. I didn't heat the sauce after pureeing, just served it at room temperature. Note added 12/26/05: I agree with Marie Nixon's review that there is enough sauce for 2 packages of tortellini. I did actually make 2 packages, and there was plenty of sauce for that amount.
Provided by GaylaJ
Categories Christmas
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Cut 1/2-inch off top of garlic and remove papery outer skin, leaving cloves intact. Wrap garlic in foil and bake 1 hour, or until tender when pierced with a sharp knife. Let stand until cool enough to handle.
- Cook tortellini according to package directions (do NOT overcook, best to undercook a bit). Rinse under cold water, drain well on paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium heat(medium-high worked better for me). Add tortellini in batches to oil, cook and stir 3-5 minutes or until lightly golden. Add more oil if necessary. Drain on paper towels.
- Separate cooled garlic into cloves; pinch each clove so roasted flesh comes out and place in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese and hot sauce. Cover and process until pureed and very smooth. Spoon into small saucepan; cook and stir over low heat until hot and bubbly. Transfer to small serving bowl.
- To serve, arrange tortellini on serving platter. Dip into Roasted Garlic Sauce.
Nutrition Facts : Calories 144.2, Fat 8, SaturatedFat 2.1, Cholesterol 15.8, Sodium 323.4, Carbohydrate 13.4, Fiber 0.5, Sugar 1.5, Protein 4.7
CHEESE TORTELLINI WITH PREGO® ROASTED GARLIC AND HERB SAUCE
Tortellini with sausage and peas tossed with a sauce made with Prego® Roasted Garlic & Herb Italian Sauce, and cream served with Pepperidge Farm® Five Cheese Garlic Bread. Pair with a Caesar salad. For dessert serve warm blueberry almond crumble.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F for the bread.
- Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until it's golden brown. Remove the garlic from the skillet and reserve. Add the sausage and cook until it's well browned, stirring often.
- Stir the sauce in the skillet and heat to a boil. Stir in the garlic, peas and cream. Reduce the heat to low. Cook and stir for 5 minutes or until the mixture is hot and bubbling.
- Cook the tortellini according to the package directions. Drain the tortellini well in a colander.
- Meanwhile, bake the bread according to the package directions.
- Stir the tortellini in the skillet. Sprinkle with the cheese. Cut the bread into 2-inch diagonal slices. Serve the bread with the tortellini.
Nutrition Facts : Calories 1442.2 calories, Carbohydrate 127.4 g, Cholesterol 193.4 mg, Fat 81.8 g, Fiber 12.9 g, Protein 50.5 g, SaturatedFat 33.1 g, Sodium 3087.4 mg, Sugar 20.5 g
CREAMY HERB TORTELLINI
Easy, fast, creamy cheese tortellini! With butter and creme fraiche, it's gotta be good! Throw in some fresh herbs and garlic and it's done. Serve this as a side dish to any meat entree, or if you don't want to share, make it your meal and eat it all yourself! You can use frozen tortellini, but the fresh pasta is so good
Provided by IHeartDogs
Categories < 15 Mins
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Cook tortellini according to package directions.
- While the tortellini is boiling, heat the butter in a small skillet over medium low heat. When butter is almost fully melted, add the herbs, onion and garlic.
- Continue to cook, stirring occasionally, for 2 minutes. You don't want it to sizzle, you are just warming them in the butter, so the low heat is important.
- Put the creme fraiche in a serving bowl large enough to hold the tortellini. Add the warm butter herb mixture and stir to combine - it doesn't have to be stirred to a smooth consistency, the hot pasta will take care of that.
- Drain the pasta and add to the serving bowl, mixing well to coat pasta. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 159.1, Fat 17.1, SaturatedFat 10.8, Cholesterol 51.1, Sodium 89.2, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 0.7
FRESH HERB AND CHEESE SAUCE
The recipe calls for Chervil, a herb similar to parsley. I didn't have either, so actually used some fresh sage, which was lovely! I prepared this sauce to accompany Recipe#328329, by chef#925731. This sauce recipe comes from the "Pasta Cookbook", published by Merehurst Press, original title, "Nudeln". From Zaars Kitchen Dictionary: CHERVIL: The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes. Ingredient Season: available year-round How to store: Chervil does not dry well, so it is best when used fresh. How to prepare: Use like parsley, though most flavor is lost when boiled. Matches well with: asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison Substitutions: parsley or tarragon
Provided by Karen Elizabeth
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If you plan to serve this with pasta, put your pasta on to cook now. This sauce would also complement certain meats, chicken, for instance.
- Peel and finely chop onion.
- Melt the butter, fry the onion, stir in the flour and fry until golden.
- Gradually add the stock, and bring the sauce to the boil, stirring constantly.
- Add the wine and sour cream and allow to simmer on low heat.
- Season the sauce with salt, pepper and nutmeg.
- Add the Mozzarella cheese cubes to the sauce and allow to melt over low heat.
- Stir the chopped chervil (or herb of choice) into the sauce.
- Beat the egg yolk with 2 tblsps of sauce, then blend into the rest of the sauce.
- Add cooked pasta of choice (recipe suggestion, tortellini, although I used the homemade gnocchi mentioned above).
Nutrition Facts : Calories 365.4, Fat 29.3, SaturatedFat 17.2, Cholesterol 125.9, Sodium 412.8, Carbohydrate 7.7, Fiber 0.5, Sugar 4, Protein 13.4
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