Tortellini with Spinach and Parmesan Cream Sauce

From the kitchen of One Perfect Bite... I've been out of commission for most of the day. My head feels like a watermelon and I suspect the odds of my winning the day's Miss Congeniality contest are nil. It's nothing serious, just a nasty summer cold and medication that has given me sleeping sickness. The Silver Fox, bless him, made dinner tonight, and that proves two things. He is, of course, a great guy, but it also speaks volumes about how easy this dish is to prepare. The recipe comes from the Taste of Home site and it was perfect for our appetites tonight. He pretty much followed their recipe, but used fresh basil in place of dry and replaced the heavy cream with a non-fat half and half. After the fact, we both think the dish also could use less spinach. Half the frozen block would be plenty and 1 pound of wilted fresh baby leaves would be even better. I suspect that when made with a full compliment of heavy cream, this dish rivals the richness of an Alfredo sauce. It nice to have recipes like this in the hopper for insanely busy days. They are fast and delicious, and, if you can get past all that heavy cream, you can have dinner on the table in minutes. This recipe will not be to all tastes, but it is definitely worth a try. Here's how the dish is made.

Tortellini with Spinach and Parmesan Cream Sauce ...from the kitchen of One Perfect Bite inspired by Taste of Home Magazine

Ingredients:
1 package (16 ounces) frozen cheese tortellini
1 small onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Directions:
1) Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, spinach, basil, salt and pepper.
2) Cook and stir over medium heat until liquid is absorbed, about 3 minutes. Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
3) Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired. Yield: 6 servings

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Tortellini with Garlic and Sage Butter

From the kitchen of One Perfect Bite...Had I seen this recipe anywhere else, I suspect I would have dismissed it out of hand. I haven't had great luck with five ingredient recipes, so I don't spend a lot of time searching them out. This one, however, was in Food and Wine Magazine and it caught my eye because of the sauce it creates. I really like their recipes, so I put this one aside for a busy day. Today was that day. The dish utilizes frozen tortellini or ravioli and a quick version of a sage and brown butter sauce that I'm really fond of. This is a quick and easy meal from start to finish, and that finish makes for some very nice eating. The sauce in this version is made with ground sage, and while shortcuts and substitutions usually come at the expense of flavor, that's not the case here. If you are concerned about fat or calories, some of the butter can be replaced with pasta water, but don't be overly zealous about this. A tablespoon or two is fine, but it makes no sense to go further than that. This is a nice recipe to use when you are pressed for time, and I think those of you who try it will really enjoy it. Here's the recipe.

Tortellini with Garlic Sage Butter Sauce...from the kitchen of One Perfect Bite courtesy of Food and Wine Magazine

Ingredients:
6 tablespoons butter
6 cloves garlic, smashed
1/2 teaspoon ground sage
1 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 pound fresh or frozen meat-filled tortellini
2 tablespoons chopped flat-leaf parsley

Directions:
1) Bring a large pot of salted water to a boil.
2) Meanwhile, melt butter in a medium frying pan set over low heat. Add garlic and cook, stirring occasionally, until it is soft and golden, about 10 to 12 minutes. Mash garlic with a fork or spoon as it softens. Stir in sage, salt and pepper. Set aside.
3) Cook tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Drain pasta and return to the pot.
4) Add butter and parsley and toss over low heat until pasta is thoroughly coated with butter, about 1 minute. Yield: 4 servings.









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Tortellini en Brodo

From the kitchen of One Perfect Bite...This soup, which I serve as a light entrée, is what happens when an Irish gal is allowed to play with Italian food. These days, most versions of this soup are made with a mildly flavored chicken stock and very little else. My version is an attempt to capture the taste memory of a dish much loved by my family, and it is a bit more ambitious than that. Years ago, there was a restaurant in Bayonne, New Jersey, called La Strada. Bob would occasionally lunch there and when he did, he dared not come home without a quart of their tortellini en brodo for the rest of us to enjoy. The broth is what set their version of this soup apart from that served in other restaurants. It was deep and rich in color and redolent of pancetta. Thinking things would ever be the same, I never thought to ask for the recipe and when we swapped coasts I was left with only a memory of an outstanding dish. Those who are familiar with this Italian treasure know that one of the things that commend it, is the ease with which it can be prepared. If you have a source for fresh tortellini and access to good stock, this truly is a 30 minute meal. I use commercially available chicken and beef broth to make the brodo in which my tortellini bathe. It took a while, but I learned I could nearly duplicate the La Strada broth if I allowed canned broth to simmer with shallots, garlic, pancetta and white wine for about 20 minutes before ladling it over tortellini. Bob requested this for dinner tonight, along with his favorite pie. He had cataract surgery today and because of the anesthesia, he wanted something light for supper. The procedure went well and he'll be better than brand new in a day or two, but until then we'll spoil him - a little. I'll feature the pie, which is truly outstanding, tomorrow. Tonight, I'm happy to share my recipe for tortellini en brodo with you. Here's how it's made.

Tortellini en Brodo...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon olive oil
1/4 cup diced pancetta
1/4 cup finely minced shallots or red onion
1 tablespoon minced garlic
1/4 cup dry white wine or dry vermouth
4 cups low-sodium chicken broth
1 (10.5-oz.) can condensed beef broth, undiluted
1 cup water
1 (13-oz.) bag Barilla tortellini (fresh if possible)
Parmesan cheese

Directions:
1) Film bottom of a large saucepan with oil. When hot, add pancetta and saute until lightly brown. Add shallots and garlic and saute until softened and fragrant, about 2 minutes. Pour in wine and, scrapping bottom of pan, cook over high heat until nearly evaporated. Add chicken, beef broth and water and simmer for 20 minutes.
2) Meanwhile bring 5 quarts of water to a boil. Add salt and tortellini. Cook according to package directions. Drain. Place 14 to 18 tortellini in bottom of each of 4 shallow soup bowls. Ladle hot both over all. Serve with Parmesan cheese. Yield: 4 servings.

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