CHEESE STUFFED TORTELLINI IN A GARLIC CREAM SAUCE RECIPE ...
Make and share this Cheese Stuffed Tortellini in a Garlic Cream Sauce recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil noodles in water with olive oil and salt for 7 to 10 minutes.
- In a saute pan or large skillet melt better.
- Add garlic and cook til lightly brown and fragrant.
- Add in white wine.
- Add flour and stir over medium heat until all the butter is incorporated.
- Whisk in half and half until a thick cream forms.
- Add in chicken stock and simmer for roughly five minutes.
- Gradually whisk in shredded cheeses.
- Add salt, pepper and oregano.
- If sauce is too thick, thin down with milk.
- Add in cooked Tortellini and serve.
Nutrition Facts : Calories 537.9, FatContent 24.9, SaturatedFatContent 12.2, CholesterolContent 76.7, SodiumContent 1988.3, CarbohydrateContent 54.2, FiberContent 2, SugarContent 3.5, ProteinContent 22.7
ROASTED ACORN SQUASH STUFFED AND CHEESE TORTELLINI RECIPE ...
Make and share this Roasted Acorn Squash Stuffed and Cheese Tortellini recipe from Food.com.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Split the squash in half (cut lengthwise from top end to bottom end) cutting right through the stem so each half has a piece of stem attached. Scrape out the seeds with a spoon and discard. Cut a small piece off the rounded bottom to give it a base to sit on. Place the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil and bake in the oven for 25-30 minutes, or until tender.
- Meanwhile, prepare the tortellini mix. Heat a large pot of salted water to cook the tortellini inches In a separate saucepan heat the heavy cream over medium heat with garlic and thyme and reduce until thick and coats the back of a wooden spoon. Add the nutmeg and parmesan, then melt over low heat. Cook the tortellini in the boiling water (3-4 minutes for fresh tortellini, or follow directions of brand) and then strain and toss into cream mixture. Use some of the pasta water to thin out sauce if necessary. Season with salt and pepper and then divide amongst cooked squash cups.
- Turn the oven up to 400°F.
- Sprinkle the tops of squash bowls with grated parmesan and a fresh sage leave and then bake in the oven for a further 10 minutes until the cheese is melted and golden brown.
Nutrition Facts : Calories 954.5, FatContent 59.6, SaturatedFatContent 35.9, CholesterolContent 232.7, SodiumContent 1133.2, CarbohydrateContent 80.4, FiberContent 5.4, SugarContent 1.5, ProteinContent 29.1
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