Honestly, you can make fresh tortellini if you are so inclined, but the fresh versions you can get at the store are equal if not better than homemade. Fresh pasta is the key, so either do it yourself or buy fresh. If you choose to make the pasta, there are several very good video demonstrations on you tube, and it can be kinda fun if you have never tried. The star here is the sauce. I was experimenting one day and stumbled upon this mixture. It is a very good recipe for just about any pasta and you can add grilled chicken or dip fresh baked garlic bread sticks in it.
INGREDIENTS:
- 2 lbs fresh tortellini, cooked according to instructions (I like the 4 cheese)
- 1 cup butter (2 sticks)
- 1/4 cup chicken broth
- 1 cup baby bella mushrooms, chopped
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh oregano, chopped
- 1/3 cup heavy whipping cream
- 1/2 cup grated Pecorino Romano
- salt
- fresh ground black pepper
PREPARATION:
Heat the oil in a medium sauce pan over medium high heat. Sauté mushrooms until browned. Add the garlic and cook for about 3 minutes more. Add the butter to the pan and melt. Add the cream and grated cheese and chicken broth and bring to a boil, stirring occasionally. Remove from heat and add the fresh chopped herbs and salt and pepper to taste. Serve over the tortellini.
Serves 4
Heat Factor
Loading ...
Made this last night. Was pretty good. I would add more garlic and mushrooms next time I make it. Keep the great recipes coming!
Can’t go wrong with more garlic and shrooms.
I remember this, it was so good!
Mushrooms and butter and sage, oh my. That sounds so good.
Thank you very much!
I adore your site. It’s the type of cooking I like to do. This recipe looks wonderful!