Creamy Parmesan Cheese Tortellini Food

TORTELLINI WITH PARMESAN CREAM SAUCE

Steps:

• Cook tortellini according to box directions. While it cooks, be sure to assemble all the other ingredients to be at your fingertips for when the directions begin to move quickly.
• Melt butter in large pan over medium heat.
• Add cooked tortellini. Stir gently until coated with butter.
• Add cream and prosciutto ham, combining gently. Cook until mixture thickens slightly, about 5 to 8 minutes.
• Add peas, cheese, and generously pepper (to taste). Turn over several times, allowing cheese to melt before serving.

CREAMY PARMESAN CHEESE TORTELLINI

Steps:

• Boil tortellini according to packages.
• Melt butter in large high sided skillet over medium high heat.
• Add ham to pan and cook through.
• Add heavy whipping cream and heat for 7-8 minutes stirring regularly.
• Sprinkle two dashes of nutmeg and add parmesan cheese and stir inches.
• Reduce heat to low and cook for another 4-5 minutes.
• Add drained tortellini to sauce before serving.

CHICKEN AND TORTELLINI WITH PARMESAN CREAM SAUCE

Steps:

• In pressure cooker, saute bacon for 2 minutes. Add butter, onions and parsley. Saute 2 minutes, stirring.
• Stir in chicken, carrot, tortellini,mushrooms (optional) and tarragon. Add broth and mix well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat and maintain pressure and cook for 6 minutes. Release pressure and remove lid.
• Stir in asparagus. Over high heat, develop steam to med-high pressure and cook for 2 more minutes. Release pressure and remove lid.
• Combine milk, butter, 1/3 cup cheese in a bowl and blend thoroughly. Gradually add to chicken and tortellini mixture, gently stirring over medium heat until sauce thickens and becomes creamy.
• Transfer to a serving platter and sprinkle with additional cheese.

THE REALTOR'S CREAMY CHEESE TORTELLINI WITH ASPARAGUS

Steps:

• Boil broth with garlic, thyme and lemon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes or so.
• Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
• Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.

CREAMY RESTAURANT STYLE TORTELLINI

Steps:

• Cook tortellini as directed on package.
• Meanwhile, place cream cheese in large skillet and cook on low until cream cheese is melted.
• Gradually whisk in milk.
• Stir in the pepper & 4 tbsp parmesan.
• Add spinach and stir to coat.
• Drain pasta and add to skillet. Mix lightly.
• Plate, sprinkle with tomatoes and remaining parmesan.