Tortellini sauce recipe?!
Have any good sauce recipes for Tortellini!? I already have a red sauce/marinara recipe so I am looking for something new! Thanks=)Www@FoodAQ@Com
Answers:
Cheese tortellini!?
Fresh Basil Pesto
Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
1 Combine the basil in with the pine nuts, pulse a few times in a food processor!. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil!.) Add the garlic, pulse a few times more!.
2 Slowly add the olive oil in a constant stream while the food processor is on!. Stop to scrape down the sides of the food processor with a rubber spatula!. Add the grated cheese and pulse again until blended!. Add a pinch of salt and freshly ground black pepper to taste!.
Makes 1 cup!.
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Sun-Dried Tomato Cream Sauce
3 tb Olive oil
1 c Onion, chopped
28 oz Crushed plum tomatoes in puree
1/2 c Sun-dried tomatoes, chopped
1/4 c Wine
Pepper
1/3 c Heavy cream
Parsley
Parmesan cheese
Directions:
Heat olive oil in skillet!. Add onion and saute over medium heat for 3-4 minutes!. Add tomatoes in puree, sun-dried tomatoes and wine!. Bring to a boil and lower heat!. Simmer for 15 minutes, stirring occasionally!. Add pepper, cream and parsley!. Simmer for 3-4 minutes!.
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Browned Butter and Sage Sauce
INGREDIENTS
5 tablespoons unsalted butter
15 to 18 small fresh sage leaves
1/4 cup low-sodium chicken broth
Melt butter in a medium frying pan over medium heat until the white milk solids have browned, about 5 minutes!.
Add sage and chicken broth and reduce heat to medium low!. Simmer until sauce is reduced and slightly thickened, about 3 minutes!. Season with salt and freshly ground black pepper and serve!.
**************************************!.!.!.
Good luck!Www@FoodAQ@Com
Fresh Basil Pesto
Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
1 Combine the basil in with the pine nuts, pulse a few times in a food processor!. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil!.) Add the garlic, pulse a few times more!.
2 Slowly add the olive oil in a constant stream while the food processor is on!. Stop to scrape down the sides of the food processor with a rubber spatula!. Add the grated cheese and pulse again until blended!. Add a pinch of salt and freshly ground black pepper to taste!.
Makes 1 cup!.
**************************************!.!.!.
Sun-Dried Tomato Cream Sauce
3 tb Olive oil
1 c Onion, chopped
28 oz Crushed plum tomatoes in puree
1/2 c Sun-dried tomatoes, chopped
1/4 c Wine
Pepper
1/3 c Heavy cream
Parsley
Parmesan cheese
Directions:
Heat olive oil in skillet!. Add onion and saute over medium heat for 3-4 minutes!. Add tomatoes in puree, sun-dried tomatoes and wine!. Bring to a boil and lower heat!. Simmer for 15 minutes, stirring occasionally!. Add pepper, cream and parsley!. Simmer for 3-4 minutes!.
**************************************!.!.!.
Browned Butter and Sage Sauce
INGREDIENTS
5 tablespoons unsalted butter
15 to 18 small fresh sage leaves
1/4 cup low-sodium chicken broth
Melt butter in a medium frying pan over medium heat until the white milk solids have browned, about 5 minutes!.
Add sage and chicken broth and reduce heat to medium low!. Simmer until sauce is reduced and slightly thickened, about 3 minutes!. Season with salt and freshly ground black pepper and serve!.
**************************************!.!.!.
Good luck!Www@FoodAQ@Com
You could use an Alfredo sauce & add fresh veggies - carrots, asparagus or peas, broccolli - like a pasta primavera!.
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Make a caprese salad (mozzarella, basil, tomatoes) & add cooled cooked tortellini - use an Italian dressing for a cold pasta salad!.
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Put the tortelinni on skewers like kebabs w mushrooms, cherry tomatoes, black olives & use an Italian dressing or Ranch Pesto dipping sauce as an appetizer!.
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Tortellini with Garlic Sage Butter Sauce
6 tablespoons butter
6 cloves garlic, smashed
1/2 teaspoon ground sage
1 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 pound tortellini
2 tablespoons chopped flat leaf parsley
In a medium frying pan, melt the butter over low heat!. Add the garlic and cook, stirring occasionally and mashing the garlic with the back of a wooden spoon, until it is soft and golden, 10 to 12 minutes!. Stir in the sage, salt, and pepper!.
In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen!. Drain the pasta and return to the pot!.
Add the butter and parsley and toss over low heat until the pasta is thoroughly coated with the butter, about 1 minute!.Www@FoodAQ@Com
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Make a caprese salad (mozzarella, basil, tomatoes) & add cooled cooked tortellini - use an Italian dressing for a cold pasta salad!.
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Put the tortelinni on skewers like kebabs w mushrooms, cherry tomatoes, black olives & use an Italian dressing or Ranch Pesto dipping sauce as an appetizer!.
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Tortellini with Garlic Sage Butter Sauce
6 tablespoons butter
6 cloves garlic, smashed
1/2 teaspoon ground sage
1 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 pound tortellini
2 tablespoons chopped flat leaf parsley
In a medium frying pan, melt the butter over low heat!. Add the garlic and cook, stirring occasionally and mashing the garlic with the back of a wooden spoon, until it is soft and golden, 10 to 12 minutes!. Stir in the sage, salt, and pepper!.
In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen!. Drain the pasta and return to the pot!.
Add the butter and parsley and toss over low heat until the pasta is thoroughly coated with the butter, about 1 minute!.Www@FoodAQ@Com