Easy Tortellini In White Wine Cream Sauce Food

TORTELLINI IN A WHITE WINE SAUCE

Steps:

• For the sauce:.
• Melt butter, stir in flour and cook over low heat without browning the flour. About 5 minutes.
• Remove mixture from heat and when it has stopped bubbling add the wine.
• Return to heat and stir constantly until mixture comes to a boil.
• Add cream and salt and pepper to taste.
• Simmer stirring occasionally for about 10 minutes and taste for seasoning.
• For the pasta:.
• Cook the tortellini to the "al dente" stage-tender but still a little chewy.
• Drain.
• Serve very hot either mixed or topped with the wine sauce per your preference.
• Top with generous amount of the grated Parmesan cheese.
• I like to serve in individual small casserole type dishes.
• Will also work with ravioli.

TORTELLINI WITH GARLIC CREAM SAUCE

Steps:

• Cook tortellini according to the package directions; set aside.
• In a large pan, heat oil and butter. Sauté garlic 2 minutes.
• In a cup stir together half and half, broth, and cornstarch; pour into skillet.
• Bring to a boil, reduce heat and simmer 3 minutes.
• Stir in the herbs, olives, garlic, and tortellini; cook 2 minutes to heat through.
• Serve.

TORTELLINI WITH WHITE WINE PRIMAVERA

Steps:

• Set a pot of the water on high heat to boil, add a pinch or two of salt (to add flavor and help the water boil faster).
• When the water begins to simmer, set a large sauté pan on med-high heat with the oil in it.
• When the water boils, add the tortellini's to the water and set the timer for 7 minutes.
• By now the oil should be ready (you'll hear little popping sounds). Add the peppers, zucchini, scallions, asparagus, and garlic to the oil and stir, evenly coating the vegetables. Sauté for about two minutes.
• Add the tomatoes, salt, pepper, and Italian seasoning. Sauté for another minute or two, or until the tomatoes are beginning to get soft.
• Add the wine and reduce until most of the wine has evaporated, leaving enough to coat the vegetables and a little extra for the pasta. Set the pan aside and cover to keep it hot.
• The timer should have gone off for the tortellini. Check it by tasting one, if it feels a little tough to chew, it needs a little more time. Strain the tortellini well, then add it to pan, stirring over low heat for about a minute to absorb some of the sauce.
• Serve in a large bowl and sprinkle the Parmesan cheese liberally over top. Garnish with the parsley sprigs, or sprinkle freshly chopped or dried parsley over and around the bowl. If you have made crustinies, placing a few around the bowl (3-4) adds a nice touch.

TORTELLINI WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook the pasta until al dente, drain and return to the pan to keep warm.
• Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
• Add garlic and cook for 1 minute.
• Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
• Add cream, nutmeg and parsley and stir to combine.
• Cook for another 3-5 minutes, until the sauce has thickened slightly.
• Season with salt and pepper.
• Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
• Enjoy!

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.