Tortellini With Creamed Corn And Bacon Food

BACON CREAM CHEESE TORTELLINI

Steps:

• Boil a large, salted pot of water for the tortellini. Start cooking the tortellini once the bacon is done (it'll only take a few minutes for the tortellini to cook).
• Cut the bacon into small pieces (I use kitchen shears to make the job easy). Fry it in a skillet over medium-high heat until crispy (about 10 minutes).
• Take the pan off the heat and remove the bacon to a paper towel lined plate. Drain most of the bacon fat from the pan (keep about 1 tablespoon in there).
• Stir in the garlic, chicken broth, cream, and cream cheese. Return the pan to the burner (medium heat), and stir until you've got a smooth sauce and it's reduced to your liking (about 5 minutes).
• Stir in the parmesan cheese and bacon. Take the pan off the heat and toss with the drained tortellini. If the sauce is too thick, add a few spoonfuls of the pasta water. Season with salt & pepper as needed.

CREAMY TORTELLINI WITH BACON AND CORN

Steps:

• Prepare a large pot of well-salted water to boil for the tortellini on high heat.
• In a large bowl, whisk together eggs and parmesan cheese. Set aside.
• Cut bacon into bite sized pieces, and cook until golden and crisp over medium high heat in a skillet. Remove bacon to drain on a paper towel, and add 1 tablespoon of butter to the skillet with the bacon drippings.
• Fry the fresh sage leaves in the butter and bacon drippings on medium heat, about one minute per side. Remove the crispy leaves from the skillet and place on the paper towel with the bacon.
• Add the corn and garlic to the remaining oil in the skillet, and cook on medium high heat for 2 minutes or until garlic is soft and fragrant. Turn the heat off.
• In the meantime, when the water is boiling, cook the tortellini for about 2 minutes, or according to directions. Then drain the pasta, reserving about 1/2 cup pasta water.
• Add the hot pasta to the bowl with the egg and parmesan, stirring vigorously to create a creamy carbonara sauce. Add a bit of pasta water to thin the sauce a tablespoon or two at a time, being careful to keep the pasta moving as you stir briskly so that the egg mixture will not scramble. I used about 1/4 cup of the reserved pasta water.
• Divide the creamy tortellini onto serving plates. Add the bacon and fried sage to the corn mixture and stir to crumble and combine. Top each plate of tortellini with the herbed bacon and corn. Add freshly ground pepper if desired. Enjoy right away!

BACON TORTELLINI BAKE

Steps:

• Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minute. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from heat., Stir in 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender. Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

BAKED TORTELLINI WITH BACON

Steps:

• Heat broiler, with rack in top position. In a medium saucepan, cook bacon over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper towel to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add flour and cook, stirring, 30 seconds.
• Slowly add milk, whisking constantly. Add tortellini and bring to a boil over medium-high, stirring occasionally. Reduce to a simmer; cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 cup Parmesan. Transfer to a 2-quart broilerproof baking dish and top with another 1/4 cup Parmesan. Broil until top is golden brown, 3 to 5 minutes.

TORTELLINI WITH BACON AND PEAS

Steps:

• Cook tortellini as directed on package; drain, reserving 1/4 cup cooking water.
• Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook bacon in oil, stirring occasionally, until crisp. Remove bacon to paper towels; discard drippings.
• Add peas to skillet; cook and stir 1 minute. Add tortellini and reserved cooking water. Cook 2 to 3 minutes, stirring frequently, until peas are thoroughly heated. Remove from heat; stir in whipping cream and bacon. Season with salt and pepper.

TORTELLINI CARBONARA

Steps:

• Melt the butter in a large skillet over medium heat. Stir in the onion and ham and saute for 5 minutes, or until onion is translucent.
• Pour in the half-and-half and the cheese, stirring frequently, until the sauce starts to thicken and bubble. Season with salt and pepper to taste and set aside.
• Fill a large pot with water and bring to a boil. Add the tortellini and cook to desired doneness, or according to package directions. Add the peas to the boiling tortellini in the final minute of cooking. Drain all from the water and toss with the ham and sauce mixture.

TORTELLINI WITH CREAMY BACON SAUCE

Steps:

• ADD pasta to large pan of boiling water; Boil uncovered until just tender; Drain.
• HEAT oil in pan, add bacon; Cook, stirring until bacon is crisp; Add onions and tomatoes; Cook stirring until onions are just tender; Remove and reserve half the bacon mixture for serving.
• STIR cream, sour cream, water, cheese and basil into remaining bacon mixture in pan; Stir until heated through.
• COMBINE tortellini and cream mixture; Toss well; Serve sprinkled with reserved bacon mixture.

TORTELLINI WITH CREAMED CORN AND BACON

Steps:

• Cook macaroni/tortellini in large pot of boiling water until tender, but still firm to bite.
• Preheat broiler.
• Butter a 13 x 9 casserole dish.
• Cook bacon in large skillet over medium-high heat until crisp.
• Transfer bacon to paper towel-lined plate to drain.
• Add mushrooms to the skillet (with bacon drippings).
• Sauteed until golden, about 6 minutes.
• Add shallots and garlic and saute about 5 minutes (until golden).
• Add macaroni, cream, and corn and toss until sauce coats macaroni, abut 3 minutes.
• Stir in 1/2 cup Parmesan cheese, parsley, and bacon.
• Transfer to baking dish.
• Sprinkle with cheddar cheese and remaining Parmesan cheese.
• Broil until brown, about 3 minutes (don't let burn).

(WEB EXCLUSIVE) ROUND 2 RECIPE: TORTELLINI WITH CARAMELIZED ONION AND BACON

Steps:

• In a large skillet, cook bacon until crisp about 5 minutes. Remove to a towel to absorb excess bacon fat. Add the onion to the same skillet used to fry the bacon and cook until it turns light brown in color, about 10 to 12 minutes. Add the tortellini to the pan cook until heated through. Add the cooked bacon, parsley and season with salt and pepper, to taste. Transfer to serving bowl and top with Parmesan cheese.
• Preheat the oven to 375 degrees F.
• In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.

CORN TORTELLI WITH TARRAGON BUTTER

Steps:

• For the Corn Tortelli:
• Begin by rolling out the pasta dough. Sprinkle a baking sheet with cornmeal and set aside. Cut a piece of the dough off the ball and shape into a rectangle about the size of a deck of cards. Cover the remaining dough with plastic wrap until you are ready to use it. Roll the rectangle of dough through the widest setting of the pasta machine a few times until it is smooth. Then roll it through the remaining settings to the thinnest setting. Sprinkle the sheet lightly with cornmeal, gently fold, place on the cornmeal-lined baking sheet and cover with plastic wrap. Continue rolling out the rest of the pasta.
• Next, in a medium bowl mix together the drained creamed corn, mascarpone cheese, goat cheese, tarragon, and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 tablespoon of water and set aside.
• To form the tortelli, place a sheet of pasta on a dry work surface. Using a pastry brush dipped in the egg wash, brush the entire sheet of fresh pasta. Place rounded teaspoons (about 1 ounce) of the corn filling on the pasta sheet, about 2 inches apart. Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Using a scalloped pasta cutter (or a sharp knife) cut the pasta into small squares. Transfer the Tortelli to the cornmeal-lined baking sheet. Continue forming the remaining tortelli.
• To make the Tarragon Butter: In a medium bowl, gently mix together all the ingredients.
• To serve, place the Tarragon Butter in a large serving bowl. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. Drain pasta, using a large mesh strainer or slotted spoon, into the bowl with the Tarragon Butter. Toss to coat. Sprinkle with Parmesan and serve immediately.
• Place the flour in a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball.
• Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes.
• Roll out the dough to your desired shape.

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
• Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
• Toss to combine. Season with salt and pepper if desired.

SKILLET TORTELLINI WITH CORN AND CRISPY ROSEMARY

Steps:

• Place the bacon, 4 of the rosemary sprigs and 1 tablespoon butter in a large (at least 12-inch) nonstick or well-seasoned cast-iron skillet. Set over medium-high. When sizzling, cook, stirring often, until the bacon is golden and the rosemary is crisp, 4 to 6 minutes. Turn off the heat and use a slotted spoon or fish spatula to transfer the bacon and rosemary to a paper towel-lined plate.
• Drain all but about 1/4 cup bacon fat from the skillet and add the tortellini, arranging it in a single layer. Set over medium heat and cook, without stirring, until browned underneath, 2 to 4 minutes. Add 1 1/2 cups water, the remaining rosemary sprig, 1 teaspoon salt and 1 teaspoon pepper. Stir to combine, scraping up browned bits from the skillet. Cover with a lid or baking sheet and cook until the pasta is tender, 3 to 5 minutes.
• Add the corn kernels, corn milk and remaining tablespoon of butter. Stir until the butter melts and glazes the pasta and the corn is warmed through, 1 to 2 minutes. Remove from heat and season to taste with salt and pepper.
• Divide pasta among 4 plates or bowls, then top with the bacon. Crumble the fried rosemary needles over the plates by rubbing them between your fingers. Eat right away.

TORTELLINI SALAD WITH CORN

Steps:

• Boil the tortellini until done. Drain, then rinse in cold water and drain again well.
• Mix tortellini with corn and lemon peel.
• Beat lemon juice and olive oil together, pour over the tortellini and toss gently.
• Add basil, tomato pulp, sun-dried tomatoes and scallions. Season to taste with salt and pepper. Allow to marinate briefly before serving.

CHEESE TORTELLINI WITH TOMATOES AND CORN

Steps:

• In a 6-qt. stockpot, cook tortellini according to package directions, adding corn during the last 5 minutes of cooking. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat.