CHEESY ITALIAN TORTELLINI
This easy cheesy slow cooker dish is my family's favorite. Make it once and I bet you'll make it once a month from now on.
Provided by TRACY STALLARD
Categories World Cuisine Recipes European Italian
Time 8h30m
Yield 6
Number Of Ingredients 8
Steps:
- Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
- Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
- Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 35.2 g, Cholesterol 82 mg, Fat 24.1 g, Fiber 4.1 g, Protein 26.9 g, SaturatedFat 10.9 g, Sodium 1185.6 mg, Sugar 10.3 g
TORTELLINI WITH WHITE WINE, SWISS CHARD, CHEESE SAUCE, TOPPED WITH FISH
Steps:
- Walnuts: 1 tbsp Oil+Cayenne (1 tsp) Heat on med high Add nuts (1/4 cup) & sugar 1-2 tbsp Reduce to med Fry till brown, reserve Swiss Chard: Chop swiss chard - separate stems from leaves 2 tbsp Oil + garlic (1 tsp) Heat on med high till fragrant Add Stems Saute till sweating Add chopped leaves Stir a few times Add ~1/2-1 cup white wine Cover & wilt, stirring occasionally Reserve with Juices Cheese sauce: 1 tbsp oil 2 tbsp butter Melt butter in oil (low) Add 1/3 cup flour Stir in flour into butter Add ~1 cup milk, a bit at a time (to avoid clumping) Stirring constantly until pours smoothly off of spoon without being too thin Add grated cheese a bit at a time (asiago/parmesan) Add wine whenever it gets too thick ~ 1 cup total Once all cheese is melted, add juices from swiss chard, stir in Turn to low while preparing remainder, Add the swiss chard ~ 5 minutes before ready to serve Stir occasionally Fish: With your favourite fish (used lemon pepper catfish) Add 2 tbsp Oil Heat on med-high until just before smoking Turn down to med-low Add Fish Cook ~ 6 minutes (varies according to thickness & fish, 70% cooked) Flip Fish, Note: this is a good time to add the chard to the cheese sauce On top of fish: Add Chopped basil ~ 4 leaves per piece of fish Add Diced Goat cheese ~ 1/8 inch thick slice per piece of fish Cook ~ 4 minutes Tortellini: Note: Start the boil 1/2 way through cheese sauce Bring water to Boil Add dash of salt (start at same time as fish) Boil ~ 8 minutes (white), ~ 10 minutes (whole wheat) Drain Toss with olive oil to avoid sticking Serve: Add enough tortellini to cover bottom of bowl Add Cheese sauce ~1/4 inch in bottom of bowl (half the height of a tortellini) Aim to have the swiss chard in middle of bowl Place Fish on top Swiss Chard Spread walnuts around the fish
TORTELLINI WITH CHEESE SAUCE
Provided by Pierre Franey
Categories pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees.
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk, and cook until sauce is thickened and smooth. Add salt, pepper, nutmeg, cayenne and cream.
- Remove the sauce from the heat and add the egg yolk, beating vigorously with the whisk. Let cool slightly. Add the cubes of cheese, stirring rapidly with the whisk.
- Meanwhile, bring 3 quarts of water to a boil and add salt. Add the tortellini and cook until tender, about 7 minutes. Drain well. Scatter the tortellini into a baking dish (a dish measuring 13 1/2 by 8 1/2 by 2 inches is ideal) and spoon the cheese sauce on top.
- Sprinkle the grated cheese over the dish and place in the oven. Bake 10 minutes. To obtain a golden glaze on top of the casserole, run it briefly under the broiler until browned.
Nutrition Facts : @context http, Calories 903, UnsaturatedFat 16 grams, Carbohydrate 85 grams, Fat 48 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 28 grams, Sodium 949 milligrams, Sugar 12 grams, TransFat 0 grams
TORTELLINI IN A WHITE WINE SAUCE
Make and share this Tortellini in a White Wine Sauce recipe from Food.com.
Provided by Martini Guy
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 670.7, Fat 52.6, SaturatedFat 32.5, Cholesterol 187, Sodium 319.2, Carbohydrate 35.5, Fiber 1.2, Sugar 1, Protein 11
TORTELLINI, STEAK, AND CAESAR
A well-balanced meal in a bowl! Goes well with a nice slice of Italian or French bread. This is a FAVE to take to work or school for lunch with both my teenaged daughters and son! I vary how much meat, pasta, and salad I use depending on how many servings I need. If you want to make it in advance or have leftovers, don't add the dressing and croutons beforehand. Mix croutons right before packaging and send dressing on the side. I make this whenever I have leftover steak!
Provided by LROHNER
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 7 to 9 minutes, until al dente, and drain.
- Preheat the oven broiler. Season steak with garlic powder, salt, and pepper; rub with olive oil. Place steak in a baking dish, and broil 5 minutes on each side, or to desired doneness. Slice diagonally into thin strips.
- In a bowl, toss the cooked tortellini, lettuce, olives, croutons, tomatoes, and dressing. Top with steak strips to serve.
Nutrition Facts : Calories 671 calories, Carbohydrate 46.6 g, Cholesterol 82.5 mg, Fat 42.1 g, Fiber 7.1 g, Protein 27.8 g, SaturatedFat 11.1 g, Sodium 1450.4 mg, Sugar 4.9 g
RICOTTA-SWISS CHARD TORTELLONI WITH GORGONZOLA SAUCE
Recipe from "Biba's Italy," by Biba Caggiano
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 14
Steps:
- Prepare the tortelloni; In a large bowl, thoroughly combine the ricotta, Swiss chard, Parmigiano, egg, nutmeg, and salt. Cover with plastic wrap, and refrigerate until ready to use. (The filling can be prepared a day ahead.)
- Cover a large tray with a clean kitchen towel and sprinkle some flour over it. Cut a thin sheet of dough into 3-inch squares. Place the filling into a pastry bag and pipe about 1 tablespoon into the center of each square. Fold the dough in half over the filling to form a triangle. Seal the dough around the filling, pressing the edges firmly together to seal. Bring the two pointed corners together and press to seal. Transfer tortelloni to prepared baking sheet. Lay in a single layer, leaving some space between them. Continue process using all of the filling and pasta. The tortelloni can be used immediately or can be refrigerated, uncovered, for several hours.
- Prepare the sauce; Place the Gorgonzola, cream, and broth in a large skillet over high heat. As soon as the cream begins to bubble, reduce the heat to medium-high and cook, stirring with a wooden spoon, until the Gorgonzola is melted and the sauce has thickened, 5 to 7 minutes. Stir in parsley and season with salt. Remove from heat.
- Meanwhile, bring a large pot of water to a boil over high heat. Add salt and the tortelloni and cook, stirring a few times with a wooden spoon, until the tortelloni are tender but still firm to the bite, 2 to 3 minutes.
- Carefully drain the tortelloni, reserving about 1/2 cup of the cooking water, and transfer to the skillet. Stir gently over medium heat until the pasta and sauce are well combined. If the sauce is too thick, add some of the cooking water. Taste, adjust the seasoning, and serve with additional Parmigiano, if desired.
SWISS CHARD AND TORTELLINI SOUP
Swiss chard is a wonderful green that often gets overlooked. It has a slightly sweet flavor and a firm texture. The combination of Swiss chard, mushrooms and tortellini makes for a hearty and delicious soup. Serve this with garlic rubbed croutons for a filling and comforting meal. The better than bouillon makes for a nice flavor but you could always use chicken broth for this soup if you're not vegetarian:-)
Provided by Aioli_Queen
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat a stockpot with the olive oil. Add the pepper flakes, rosemary, salt, onion, bell pepper and garlic. Saute until the onions are just beginning to color and add the mushrooms. Saute for about five minutes or until the mushrooms are losing their liquid.
- Add the Swiss chard and the better than bouillon and cook until the swiss chard is starting to wilt, about three or four minutes.
- Add the vegetable broth and bring to a gentle boil.
- When the soup is gently boiling add the tortellini.
- If using frozen tortellini allow them to cook for about 5 minutes before adding the tomatoes.
- If using fresh let them cook for about 2 minutes before adding the tomatoes.
- Once you've added the tomatoes stir, reduce heat to medium and allow to simmer for about 8 minutes.
- Turn off the heat and add the vinegar, stirring thoroughly.
- Serve in deep bowls sprinkled with the Romano.
Nutrition Facts : Calories 349, Fat 12.7, SaturatedFat 3.8, Cholesterol 31.8, Sodium 869.7, Carbohydrate 48.1, Fiber 4.7, Sugar 6.5, Protein 13.6
TORTELLINI IN BROTH WITH SWISS CHARD AND PECORINO
Cooking the rind of a hard cheese in this brothy soup adds extra savory flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a medium pot, bring broth, rind (if using), and 3 cups water to a boil. Add tortellini and cook according to package instructions. During last minute of cooking, add chard and cook until tender. Remove rind; serve soup with shaved cheese and lemon wedges if desired.
Nutrition Facts : Calories 252 g, Fat 5 g, Fiber 2 g, Protein 14 g
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- Cook pasta in a Dutch oven according to package directions, omitting salt and fat. Drain; set aside, and keep warm.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add garlic; cook, stirring constantly, 1 minute or until lightly browned. Add Swiss chard, water, and salt. Cover, reduce heat to medium-low, and cook 10 minutes or until chard is tender. Increase heat to medium-high, and cook, uncovered, 3 minutes or until liquid evaporates, stirring occasionally.
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