Tortellini in creamy pesto sauce
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Tortellini in Creamy Pesto Sauce
Serves 3-4 12 ounces of cooked cheese tortellini, homemade or store bough 1 ½ cup cooked broccoli florets 1 cup heavy whipping cream ¼ cup of pesto sauce, fresh or from a jar ¼ cup grated Parmesan cheese ¼ teaspoon red pepper flakes Add cream to a nonstick pan over medium heat. Stire and cook until the cream starts a light bubble. Reduce the heat to low and continue to cook and stir until slightly theicked. Stir in pesto and cheese stir until cheese melts. Add tortellini, broccoli and red pepper flakes. Stir and warm through. Serve right away. Enjoy Peace CK Fresh Tortellini From Scratch Serves 4 - 6 2 cups all purpose flour 3 eggs 1/2 teaspoon olive oil 2 teaspoons water ¼ teaspoon salt salt You need a pasta machine for this recipe. In a large bowl add the flour and make a well in the middle of the bowl by pushing the flour to the sides Add the rest of the ingredients to the middle and with a fork start beating the eggs mix in the middle pulling in flour as you mix. Once mixed, knead the dough for 8 minutes. Cut into four equal pieces and wrap the other three of the pieces in plastic wrap while you work with on piece. Flatten the dough to about ½ inch. Lightly brush your pasta machine’s rollers with a tiny amount of flour. Run it through the lowest setting on your pasta machine, to the highest setting on your pasta machine going through each level twice. On a lightly floured cutting board lay out your pasta out in sheets, measuring 1 ½ inches by 2 ½ make equal size square cuts with a pasta cutter, or pizza wheel. Or you can cut out shapes using a square cookie cutter or something you find in your kitchen. Add about ¼ teaspoon of filling to each square. Add a little water around the rim of the pasta with your finger. Lift up the pasta square and fold the ends together. Make sure you have a nice seal on the pasta. Fold backwards around your fingers then pinch the edges. You're done. Also as long as the tortellini is tightly sealed with filling they don't have to look perfect. Place finished pasta on a prepared baking sheet lined with parchment and dusted with flour. When all the pasta is done you can cover the try with more parchment paper and freeze. Once frozen remove from freezer and place in zip top plastic bags and place back in the freezer for future use. If using right away grab a large pot and fill about ½ way up with water and bring to boil. Add pasta and cook for 2-3 minutes. Sauce anyway like. Enjoy. Pesto Makes about ¾ cup 1 packed cup basil leaves ½ cup quality Parmesan cheese 2 cloves garlic 2 Tablespoons pine nuts 1/3 cup extra virgin olive oil ¼ teaspoon salt ¼ teaspoon black pepper Add everything to a blender and blend until desired consistency. 3 Cheese Tortellini and Ravioli Filling Makes 6-8 servings 7 ounces ricotta cheese ¼ cup grated Mozzarella 3 Tablespoon grated Parmesan cheese 2 Tablespoon chopped parsley ¼ teaspoon salt ¼ teaspoon black pepper Add all ingredients to a bowl and stir to combine. Add to tortellini or ravioli. |