I need to make a sauce tonight for some cheese tortellinis, however I can't have a white sauce with flour.!
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Instead of a thickened sauce, saute a minced clove of garlic in olive oil until transparent. Dice a pound of peeled fresh tomatoes and a medium zucchini and add to garlic. Bring to a simmer, cover, reduce heat and cook until the tomatoes and zucchini are done. Serve this over the cheese tortellini, and garnish with a bit of grated Parmesan cheese.
Answers: Thicken the white sauce with corn starch or arrowroot powder
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Instead of a thickened sauce, saute a minced clove of garlic in olive oil until transparent. Dice a pound of peeled fresh tomatoes and a medium zucchini and add to garlic. Bring to a simmer, cover, reduce heat and cook until the tomatoes and zucchini are done. Serve this over the cheese tortellini, and garnish with a bit of grated Parmesan cheese.
A light tomato sauce works nicely.
White Wine Sauce
In a sauce pan, on low heat, melt 4 Tbs. butter, 1 Tbs. Olive Oil and 4 good sized clove of crushed garlic. Sauté briefly until there is a bit of a sizzle and the garlic becomes yellow. Add the juice of 4 medium lemons.
Add 1/4 cup of dry white wine at this point and bring the heat up to medium. Reduce by stirring occasionally, if not constant so not to boil. Add a pinch of nutmeg and 2 tbs.. of chopped fresh parsley. Add a pinch of salt and white pepper if you have it. Black pepper works fine, but you will have the black pepper speckles in it. Now taste it and it should be very flavorful at this point. This is good on just about anything except ice cream! Works the best on broiled chicken or fish.
Tortellini with Spinach Walnut Pesto
4 ounces chopped walnuts
2 family size (18-ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold on dairy aisle of market)
1 cup chicken stock or broth
10 ounces (1 package) baby spinach, reserve a few leaves for garnish
2 cloves garlic
2/3 cup (a couple of handfuls) grated Parmigiano or Romano
1/4 teaspoon ground nutmeg or freshly grated
1/4 cup extra-virgin olive oil
Salt and pepper
Edible flowers, optional plate garnish, nice for parties
Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.
Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.
Heat 1 cup chicken stock or broth to a boil and remove from heat.
Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.
Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers.
I am just answering to thank Ronald D for the recipe for white wine sauce. That sound terrific!
I love marinara on cheese tortellini. Add a little mozzarella on top....mm...good
Use half and half or heavy cream and add garlic, butter and Parmesan Cheese. Heat until the cheese melts and thickens the milk.
Make it like a primavery with veggies, olive oil and garlic. It will be good. Another really good simple thing I do if I want something a little more summery is cook them. Toss in Italian dressing. Add fresh diced veggies and right before you are are to serve add a little more salad dressing.
Pesto, tomato-basil, Bolognese., clams in tomato sauce. Or serve plainly buttered with a grating of cheese on top, sprinkled with parsley.
You can make a red meat sauce, or you can make Alfredo with butter and heavy cream, or I also use garlic butter with a bit of parmesan cheese. It's really great that way!
how about pesto?