Creamy Restaurant Style Tortellini Food

CREAMY SPINACH TORTELLINI

Steps:

• Cook tortellini according to package directions.
• Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
• Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

TORTELLINI WITH PEAS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
• Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
• About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.

CHEESE TORTELLINI SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
• Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.

CREAMY TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet., Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. , Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted.

HEARTY CHEESE TORTELLINI

Steps:

• In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through. , Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted.

ONE POT CHEESE TORTELLINI WITH GARLIC BUTTER SAUCE

Steps:

• Boil tortellini, according to package instructions, in salted water. Drain and keep aside.
• In the same nonstick pot, heat butter and olive oil over medium high heat until butter is fully melted.
• Add garlic and saute until golden brown.
• Dissolve cornstarch in broth and pour this mixture in the pot.
• Mix in Italian seasoning, salt, pepper.
• Bring to a boil and let it cook, uncovered, until sauce thickens.
• Mix in the boiled tortellini until fully coated.
• Garnish with finely chopped fresh herbs like basil or parsley and sprinkle grated parmesan cheese. Enjoy!

CREAMY PESTO TORTELLINI

Steps:

• Boil tortellini pasta till al dente, according to package instructions.
• In separate saucepan, simmer heavy cream and pesto sauce until slightly thickened. Whisk frequently.
• Slowly add Parmesan cheese, while continuing to whisk. Allow each sprinkling to melt into the sauce before more is added.
• Let sauce simmer for ~20 minutes, or until it reaches the desired thickness.
• Add fresh ground pepper to taste.
• Toss with tortellini pasta and serve.

CREAMY MUSHROOM TORTELLINI ALFREDO

Steps:

• Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
• Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
• Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
• Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

RESTAURANT-STYLE CHEESE TORTELLINI

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook milk and cream cheese in large skillet on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup (4 Tbsp.) Parmesan and pepper. Add spinach; mix well.
• Drain pasta. Add to spinach mixture; mix lightly. Top with tomatoes and remaining Parmesan.

CREAMY TORTELLINI RECIPE - VEGETARIAN AND EASY

Steps:

• Cook tortellini according to the package OR to use just one huge pan for everything: cover the surface of a large, deep pan with the 1 tbsp olive oil, add the tortellini and at medium-high, stir for 30seconds to a minute, mine turned golden-brown. Then, to calm that fire - add in the milk, stir and cook for a minute.
• Add the sour cream, reduce the heat a little bit and stir for around 2-3 minutes, until the sauce thickens.
• Stir in all the vegetables - garlic, scallions, tomato, spinach, parsley. Grind black pepper.
• Lastly add in the grated mozzarella cheese, so the sauce thickens up some more and stir well. Have a taste and if needed - add salt and pepper. I add A LOT of pepper to this recipe.
• Take off heat, serve immediately and top with Parmesan cheese - makes it even better.

BEST CREAMY GARLIC BUTTER SAUCE FOR TORTELLINI

Steps:

• In a small bowl combine Italian seasoning, onion powder, salt and pepper. Set aside.
• Begin boiling salted water for tortellini pasta. Cook your tortellini as per package instructions. Drain once cooked.
• Crush the garlic with the flat of your knife and the heel of your hand. Transfer it to a 10-inch (25 cm) heavy bottomed skillet together with the butter.
• As the butter melts, swirl it around for even coloring. Once it starts to turn brown, add olive oil to prevent butter from burning. Keep an eye on the butter as it goes from brown to burnt really quickly.
• Once it smells nutty, add the heavy cream, seasoning and Parmesan cheese. Cook until the cheese is melted, stirring continuously. Taste the sauce and adjust the seasoning to your liking.
• Add the cooked tortellini and toss to coat.
• Serve immediately and enjoy!

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.

CREAMY RESTAURANT STYLE TORTELLINI

Steps:

• 1. Cook pasta as directed on package, omitting salt.
• 2. While preparing tortellini, cook milk and cream cheese in a large skillet on medium heat for 5 minutes or until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup Parmesan and the pepper. Add spinach, mix well.
• 3. Drain pasta. Add to spinach mixture, mix lightly. Top with tomatoes and remaining parmesan. Enjoy!

SKINNY CREAMY TORTELLINI AND VEGETABLES

Steps:

• Bring water to boil in a large pot.
• While waiting for the boil, whisk broth and flour in a small bowl.
• Heat oil in a large skillet over medium heat. Add garlic to the skillet and cook, stirring, until just beginning to brown about 1 minute.
• Add the broth mixture to the pan, bring to a boil and cook. Stir occasionally until the sauce is thick enough to coat the back of a spoon - about 3-5 minutes.
• Remove from the heat and stir in cheese and salt.
• Add vegetables and tortellini to the boiling water. Return the water to a simmer and cook until the vegetables and tortellini are tender. Follow package instructions - mine was 7 to 10 minutes.
• Drain and add tortellini and vegetables to the pan with the sauce and stir to coat.