Herbed Cheese Tortellini Topped With Bruschetta Recipes

HERBED ARTICHOKE CHEESE TORTELLINI

Steps:

• Drain tomatoes, reserving 2/3 cup juice; set aside.
• Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
• Cook tortellini according to package directions.
• Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.
• Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
• Drain tortellini; add to tomato mixture.
• Stir in the olives, salt and reserved artichokes; heat through.
• Sprinkle with cheese.

HERBED ARTICHOKE CHEESE TORTELLINI

Steps:

• Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes. , In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions., Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.

BRUSCHETTA

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

BRUSCHETTA-STYLE TORTELLINI SALAD

Steps:

• In medium bowl, mix dressing ingredients.
• Cook and drain tortellini as directed on package. Rinse with cold water to cool; drain. In large bowl, toss tortellini with dressing, mushrooms, cheese, onion, olives and pepperoni; stir in reserved tomato juice.
• Cover and refrigerate 1 to 4 hours before serving.

HERBED RICOTTA BRUSCHETTAS

Steps:

• Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
• Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
• When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
• Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
• Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
• Place the salad greens in a large bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

HERBED CHEESE TORTELLINI TOPPED WITH BRUSCHETTA

Steps:

• Let's make the Bruschetta topping first since it can sit for the longest,.
• First dice the tomatoes into 1/4 inch sized pieces without mashing them up and put them in a large bowl.
• Next finely chop the onion and add that to the bowl also.
• Mince the garlic and toss that into your bowl.
• Then chop 4-6 leaves of the basil and add that to the bowl.
• Toss in your Olive Oil, Salt and Pepper and mix them together thoroughly.
• Finely cover and place in the refrigerator until you drop your tortellin into the water *The bruschetta should be around room temperature when you put it on top of the tortellini*.
• Next let's prepare the Herbed Cheese Filling;.
• First place all your ingredients together in a medium sized bowl and mix thoroughly with a fork.
• Then cover and refrigerate until needed.
• Now let us prepare the Pasta Dough;.
• First mix your Flour, Egg Yolks, Salt, and Olive Oil together in a large bowl until the mix forms a ball.
• Then place your dough on a lightly floured surface and kneed for about 10 minutes.
• Tightly wrap your dough with plastic wrap and let rest for at least 30 minutes.
• Cut the dough in half and re-wrap one half until finished with the first *then repeat from this step for the 2nd half of the dough*.
• Flatten the dough into a rectangle until it is able to fit into your pasta maker and run it through gradually decreasing the thickness until it is about 1/8 inch thick.
• Then cut the dough into 3 inch squares.
• Now make the egg wash with the egg whites from the filling and about 1Tbsp of water then brush on each tortellini.
• Place about 1Tbsp of Herbed Cheese Filling on each tortellini and fold together ensuring to get all of the air out from between the pasta.
• Now the finishing touches on the meal;.
• Boil a large pot of salted water on the stove and add about 12-24 tortellini to the pot.
• Boil the tortellini for about 4 minutes and then drain and arrange them on your plate.
• Next top each tortellini with some Bruschetta.
• Finally garnish with a little sprig of fresh Rosemary and top with a sprinkle of Parmesan.