Tortellini are ring-shaped
pasta, sometimes also described as "navel shaped", hence their
alternative name of "belly button". They are typically
stuffed with a mix of meat, pork loin, prosciutto or cheese. They are
usually served in broth, either of beef, chicken, vegetable or a combination of all three.
Packed, refrigerated or frozen, tortellini and tortelloni
(similar but larger, with cheese and/or vegetable stuffing) appear in many
locations around the world, especially where there are large Italian
communities. "Fresh" packed
tortellini usually have 7 weeks of shelf-life.
Tortellini Primavera
Ingredients
5 servings
5 servings
1 14-ounce can reduced-sodium vegetable broth
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3 cloves garlic, sliced
1 cup shredded fontina cheese
1 tablespoon chopped chives
16-ounce bag frozen mixed vegetables
16-ounce package frozen cheese tortellini
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3 cloves garlic, sliced
1 cup shredded fontina cheese
1 tablespoon chopped chives
16-ounce bag frozen mixed vegetables
16-ounce package frozen cheese tortellini
Directions
1. Put a large pot of water on to boil.
1. Put a large pot of water on to boil.
2. 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 and chives.
3. Add vegetables and tortellini to the boiling water;
return the water to a simmer and cook until the vegetables and tortellini are tender, Three to five minutes. Drain; add to the pan with the sauce and stir to coat.
Resources
1. Tortellini Day, Wikipedia
2. EatingWell,Tortellini Primavera