Tortellini Michelangelo Recipes

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TORTELLINI PRIMAVERA



Tortellini Primavera image

This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped vegetables instead of fresh. Serve with: A green salad and whole-grain baguette.

Provided by EatingWell Test Kitchen

Categories     Healthy Tortellini Recipes

Time 25m

Number Of Ingredients 9

1 14-ounce can vegetable broth or reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3 cloves garlic, sliced
1 cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese
1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon
⅛ teaspoon salt
4 cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables
1 16-ounce package frozen cheese tortellini

Steps:

  • Put a large pot of water on to boil.
  • Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
  • Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

Nutrition Facts : Calories 426.4 calories, Carbohydrate 55.3 g, Cholesterol 68.3 mg, Fat 15.3 g, Fiber 5.4 g, Protein 14.7 g, SaturatedFat 7.8 g, Sodium 608.5 mg, Sugar 5.1 g

TORTELLINI MICHELANGELO



Tortellini Michelangelo image

Tortellini Michelangelo is a rich, creamy, and filling dish. Legend has it that Michelangelo conveyed his love for this dish through letters. I have seen this made sometimes with added chicken & prosciutto -sometimes just with mushrooms & peas... there are many varieties out there... some with meat tortellini, some with just cheese tortellini, and some use tri-color tortellini. This recipe is based on the dish from my local Italian Pizzeria here in NJ - theirs consists of: meat tortellini, chicken, pancetta, prosciutto, and minced onion in cream sauce. I use my own basic white cream sauce Recipe #302996 to make this dish and for this recipe you need to 1st prepare that sauce.

Provided by BlondieItaliana

Categories     European

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2-2 lbs tortellini, meat filled
1 chicken breast, pre-cooked & cut into bite size pieces
2 slices pancetta, thick sliced & cut into small slices
2 slices prosciutto (or ham, cut into small slices)
1/3 cup onion (minced or finely diced)
1 tablespoon butter
2/3 cup mushroom, sliced (fresh)
1/3 cup peas (frozen)
1 ounce chicken stock
1 cup parmesan cheese, grated (fresh if possible)
1/2 cup heavy cream (only use if needed to thin out cream sauce)
salt and pepper
white sauce, Basic Italian White Cream Sauce (Like an Alfredo or Bechamel) as prepared

Steps:

  • Prepare tortellini as per package directions, drain & set aside (add dash of olive oil & 1 oz. chicken stock so does not all stick together.
  • Meanwhile, prepare white sauce Recipe #302996 as directed only prepare in dutch oven or large stockpot and keep on low flame when done.
  • Once white sauce is made, brown mushrooms & onion in 1 tablespoon butter add pre-cooked & cut chicken, and pancetta & prosciutto to brown for a few minutes then add all that to dutch oven.
  • Stir in tortellini & parmesan cheese. Season to taste with salt & pepper.
  • ** If sauce is too thick, add up to 1/2 cup additional heavy cream 1 tablepoon at a time until desired consistency.
  • ** Note: tortellini should not be smothered in the sauce, only supposed to coat the tortellini so you may need to use a full 2 lbs. tortellini.

Nutrition Facts : Calories 561.7, Fat 24.6, SaturatedFat 13.4, Cholesterol 110.2, Sodium 1001.4, Carbohydrate 57.2, Fiber 2.9, Sugar 2.4, Protein 28.1

CHEESE TORTELLINI WITH PROSCIUTTO AND PEAS



Cheese Tortellini with Prosciutto and Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

12 ounces cheese tortellini
1/4 cup reserved pasta cooking liquid
2 tablespoons butter
2 cloves garlic, minced
1/4 pound proscuitto, sliced into thin strips
1 cup heavy cream
1/4 cup Parmesan
3/4 cup peas
Salt and pepper

Steps:

  • Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Cook until cream is reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat.

TORTELLINI BOLOGNESE



Tortellini Bolognese image

After enjoying a Bolognese dish at a famous Italian restaurant, I knew I had to find a recipe I could make at home. The very first one I stumbled upon, from an old $1.00 cookbook I'd purchased, rivaled that of the restaurant's. What luck!!!!

Provided by Christmas Carol

Categories     European

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
4 slices bacon, finely chopped
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
3/4 lb ground sirloin
1/2 lb ground pork
1/2 cup dry red wine, divided
2 cups beef broth, divided
1 (6 ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 cup heavy cream
1 lb frozen cheese tortellini
freshly grated parmesan cheese

Steps:

  • In a large, deep skillet, over medium heat, heat olive oil.
  • Add bacon and cook until lightly browned, about 3 minutes. Drain grease.
  • Add onion, carrots, celery, and garlic and cook, stirring often, until onion is softened.
  • Break up ground sirloin and pork and add to skillet.
  • Cook until no longer pink, about 10 minutes.
  • Add half the wine and half of the beef broth.
  • Cook over medium-high heat until liquid is almost absorbed, about 15 minutes.
  • Lower heat and stir in the tomato paste, salt, black pepper, parsley, and basil.
  • Pour in remaining wine and beef broth.
  • Simmer, covered, for 20 minutes.
  • While sauce is simmering prepare tortellini according to package directions.
  • After sauce has simmered 20 minutes, stir in the heavy cream and heat through.
  • Spoon sauce over tortellini and garnish with freshly grated Parmesan cheese.
  • {Note:I use a food processor to finely chop the bacon, onion, carrots, and celery for a smoother textured sauce, and to save an abundance of time}.

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2016-05-10 Submitted recipe courtesy of Donatello’s Italian Restaurant in Carmel. Commentary by Adam Aasen, co-owner of Donatello’s Italian Restaurant in Carmel. One of our most popular dishes at Donatello’s Italian Restaurant is the Tortellini Michelangelo, which has cheese-filled pasta with a blush-cream sauce. For the sake of simplicity to modify this dish at home, you can buy tortellini …
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