TORTELLINI WITH GARLIC CREAM SAUCE
Make and share this Tortellini With Garlic Cream Sauce recipe from Food.com.
Provided by kzbhansen
Categories Brunch
Time 30m
Yield 1 dish, 3-4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 480.6, Fat 26.4, SaturatedFat 12.2, Cholesterol 75.8, Sodium 880.5, Carbohydrate 46.9, Fiber 2.5, Sugar 1.1, Protein 15.1
TORTELLINI WITH ROASTED GARLIC SAUCE (APPETIZER)
This is a wonderful appetizer and a nice change from the usual chips and dip or crackers and spread combo. We especially loved the sauce! If you roast the garlic ahead of time, it all comes together rather quickly. I didn't heat the sauce after pureeing, just served it at room temperature. Note added 12/26/05: I agree with Marie Nixon's review that there is enough sauce for 2 packages of tortellini. I did actually make 2 packages, and there was plenty of sauce for that amount.
Provided by GaylaJ
Categories Christmas
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Cut 1/2-inch off top of garlic and remove papery outer skin, leaving cloves intact. Wrap garlic in foil and bake 1 hour, or until tender when pierced with a sharp knife. Let stand until cool enough to handle.
- Cook tortellini according to package directions (do NOT overcook, best to undercook a bit). Rinse under cold water, drain well on paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium heat(medium-high worked better for me). Add tortellini in batches to oil, cook and stir 3-5 minutes or until lightly golden. Add more oil if necessary. Drain on paper towels.
- Separate cooled garlic into cloves; pinch each clove so roasted flesh comes out and place in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese and hot sauce. Cover and process until pureed and very smooth. Spoon into small saucepan; cook and stir over low heat until hot and bubbly. Transfer to small serving bowl.
- To serve, arrange tortellini on serving platter. Dip into Roasted Garlic Sauce.
Nutrition Facts : Calories 144.2, Fat 8, SaturatedFat 2.1, Cholesterol 15.8, Sodium 323.4, Carbohydrate 13.4, Fiber 0.5, Sugar 1.5, Protein 4.7
TORTELLINI WITH CREAMY ROASTED GARLIC SAUCE
If you can't get enough garlic, then I urge you to try this easy recipe. Cook time does include the time it takes to roast the garlic. I guarantee you will be safe from vampires after consuming this dish!
Provided by yooper
Categories European
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- To roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier).
- Place the heads in a square of aluminum foil with the head facing up.
- Drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads).
- Seal the foil and roast for 1 hour.
- Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic.
- Place the roasted garlic into a blender or food processor.
- Add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized.
- Add the rest of the cream, sour cream, Parmesan cheese, salt and pepper.
- Whirl to combine.
- Sauce will be thick at this point. Set aside.
- Cook the pasta until al dente; drain.
- Melt the butter in a skillet.
- Add the pasta and toss with the butter until coated.
- Add the sauce, cook and stir until sauce becomes thin.
- Simmer for 10 minutes, stirring occasionally.
- Serve immediately with extra Parmesan cheese on top to desired taste.
- To make this a more substantial meal, you could add chopped cooked chicken or shrimp, broccoli or peas.
Nutrition Facts : Calories 647.6, Fat 40.4, SaturatedFat 22.6, Cholesterol 143, Sodium 492.9, Carbohydrate 54.5, Fiber 2.2, Sugar 1.2, Protein 18.6
TORTELLINI AND ASPARAGUS IN GARLIC CREAM SAUCE
I had this dish at a restaurant and my husband insisted that I figure out how to make it, so here is my rendition. My husband says it tastes the same and it is his favorite dinner that I make. Hope you enjoy it as much as we do!
Provided by AHoff08
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil and melt butter over medium high heat.
- Add the onion and garlic and cook until onions are translucent.
- Add the flour to make a rue, cook for about 2 minutes.
- Add the half-and-half, chicken broth, parsley, salt, and pepper. Simmer until sauce thickens to desired consistency.
- Cook tortellini according to package directions.
- Cut asparagus into 2 inch pieces and steam.
- Combine cream sauce, ham, bacon, asparagus, and tortellini. Serve immediately.
CREAMY RESTAURANT STYLE TORTELLINI
Make and share this Creamy Restaurant Style Tortellini recipe from Food.com.
Provided by Jennygal
Categories Cheese
Time 20m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 7
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.
VEGETABLES AND TORTELLINI WITH CREAM SAUCE
It looks complicated but this is actually a quick and hearty meal of veggies, tortellini, and cream sauce. This recipe is great for entertaining because you can put it together ahead of time and throw it under the broiler just before serving.
Provided by Bookwyrm
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat. Lightly spray a large casserole pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water until tortellini float to the top, 3 to 5 minutes. Drain, rinse in cold water, and set aside.
- Melt butter in a medium-sized pan over medium-low heat. Whisk in flour and cook until smooth, 1 to 2 minutes. Whisk in stock and nutmeg and heat until bubbly, about 5 minutes. Add cream and Parmigiano-Reggiano cheese. Heat until thick and bubbly, stirring constantly, about 3 minutes.
- Heat olive oil in a large pan over medium heat. Add garlic and cook for 1 minute. Add spinach and artichoke hearts. Cook and stir until heated through, about 5 minutes.
- Combine cooked tortellini-asparagus mixture and spinach mixture in the prepared casserole pan. Mix thoroughly but gently so tortellini don't get mashed. Pour white sauce over the mixture and top with Italian cheese blend.
- Cook under the broiler until cheese is melted and browned, 5 to 10 minutes. Remove from the oven and let sit 10 minutes before serving.
Nutrition Facts : Calories 727.6 calories, Carbohydrate 68.5 g, Cholesterol 121.2 mg, Fat 38 g, Fiber 7.4 g, Protein 32.2 g, SaturatedFat 20.4 g, Sodium 1466.7 mg, Sugar 5.3 g
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