Cheese Tortellini
Tortellini are ring-shaped pasta originally from the Italian region of Emilia (in particular Bologna and Modena). Traditionally they are stuffed with a mix of meat (pork loin, raw prosciutto, mortadella), Parmigiano Reggiano cheese, egg and nutmeg and served in capon broth (in brodo di cappone). In the area of origin they are usually sold fresh or home-made. Industrially packaged, dried, refrigerated, or frozen tortellini appear in many locations around the world, especially where there are large Italian communities.
What you need:
| Amount | Ingredients |
|---|---|
| 900g | chicken broth |
| 2 tbsp | cornstarch |
| 16 ounce | frozen cheese tortellini |
| 4 tbsp | butter |
| 2 cloves | garlic minced |
| 2 tsp | dried basil |
| 25g | Parmesan cheese |
How to prepare:
- In a large pot, bring 2 ½ cups broth to a boil. Add cheese tortellini. Return to a boil and cook until the tortellini float to the top of the water, about 3 minutes. The internal temperature of a tortellini should be 165ºF. Drain completely.
- Meanwhile, whisk together remaining 1 ½ cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.
- Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.
- Pour into a serving dish and garnish with Parmesan cheese and fresh basil, if desired.