Crispy Parmesan Tortellinis Food

CHEESY BAKED TORTELLINI

Steps:

• Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
• Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

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.

TASTY TORTELLINIS

Steps:

• Cook tortellini according to package directions--al dente.
• While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
• Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.

TORTELLINI IN PARMESAN BROTH

Steps:

• Cut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.
• Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Add spinach and simmer, uncovered, 1 minute. Divide among 4 soup plates, then shave cheese over soup to taste.

CRISPY PARMESAN TORTELLINIS

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, combine bread crumbs, salt, oregano, garlic powder and Parmesan cheese.
• In another bowl, combine sour cream and milk.
• Dip tortellinis in sour cream and milk mixture, then in the bread crumb mixture, coating evenly.
• Bake 15 to 20 minutes, turning once, until tortellinis are golden brown.
• Serve hot with warm marinara sauce-- mmmmmmm!

CHEESE TORTELLINI IN LIGHT BROTH WITH PARMESAN CRISPS

Steps:

• BROTH:.
• Pour the broth into a heavy large saucepan.
• Cover and bring to a boil over high heat.
• Season the broth with pepper, to taste.
• Simmer over medium heat until al dente, about 7 minutes.
• While broth is simmering prepare Parmesan crisps.
• PARMESAN CRISPS:.
• Preheat oven to 400ºF.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended.
• Repeat with the remaining cheese, spacing the spoonfuls about a 1/2" apart.
• Bake for 3-5 minutes or until golden and crisp. Cool. (Makes 8-10 crisps.).
• ASSEMBLY:.
• Ladle the broth and tortellini into soup bowls.
• Top with parsley and a Parmesan crisp in each bowl; serve at once.

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.