This is my quick "go to" meal.
If I have fresh tortellini or ravioli on hand, I have a meal.
I just keep certain staples in my kitchen. I generally always have the ingredients on hand for this recipe.
(generally always?? grammar?)
We really shouldn't have this much cream in once sitting...ah...what the heck. This is fast and fabulous.
You will need heavy whipping cream, chicken broth, white wine and fresh cheese tortellini.
I better have a word about the white wine. If you will notice, I am using a white wine that has the alcohol removed. So, my dear sweet sisters, don't gasp. If you live in Utah, you can buy this product at your local grocery store.
If you are confused and are wondering what all the fuss is, click here
Utah has funky liquor laws. Grocery stores in Utah do not sell liquor. One has to go to a special liquor store in order to purchase alcohol. I don't drink alcohol so I am content using "Fre" brand.
You can use a good quality white wine that has the alcohol. It's your preference.
For the red sauce you will need 14 oz. tomatoes, garlic, Italian seasoning, and a bit of butter.
Last year I had an abundance of tomatoes in my garden, so I bottled a bunch.
I'm so glad I did. I have LOVED having them on my shelf. I'll be so sad when they are gone.
You don't have to use homemade bottled tomatoes. Just grab a 14.5 oz can of diced tomatoes or crushed tomatoes. Your choice.
To make the cream sauce:
To a medium size sauce pan, add the chicken broth.
and the white wine (shhhh)
Place over medium heat.
Bring to a simmer.
Reduce the liquid to 1/4 cup.
Notice how the color has darkened. Reducing the broth and wine concentrates the flavors. The flavors are more intense.
Now add the heavy cream.
Stir the mixture together and heat just until steaming. Set aside.
Oops. Almost forgot. Add a pinch of salt or to taste.
In another sauce pan, add about 1 tablespoon of good flavored olive oil.
Before I add the tomatoes, I'm going to blend them a bit. The tomatoes are just a bit chunky for the sauce.
You can do the same to the can. I just stick my hand blender right in the can and pulse it a few times.
You can leave the tomatoes chunky if you want. Remember your choice.
Add the tomatoes to the olive oil. Bring to a simmer.
Finely chop or mince the clove of garlic. Add to the sauce.
Taste the sauce and season with salt to your liking.
Add a few grinds of pepper as well.
Add the Italian seasoning.
Stir. Bring to a simmer for about 10 minutes.
Add the butter and set aside until ready to serve.
To cook the tortellini you will need a pot of boiling water that has been salted.
When the water comes to a rolling boil, add the cheese tortellini.
Remember if you are using fresh tortellini, it cooks within just a few minutes. Don't over cook your pasta.
Drain the tortellini.
Add to the cream sauce that you have set aside.
Barely bring to a simmer and let the tortellini cook for about 5 minutes.
You can garnish with chopped basil and shaved Parmesan cheese.
I like to serve the tortellini in shallow wide rimmed bowls.
Top the cream sauce and tortellini with a ladle full of the red sauce.
Add some shaved Parmesan.
Don't hold back on the basil.
Fresh is best. I wouldn't sprinkle my tortellini with the dried stuff, but that's me.
Serve hot with a spoon.
I can seriously have this dish made in 20 minutes.
Cheese Tortellini in Cream Sauce
1/2cup chicken broth
1/2 cup white wine
2 cups heavy cream
salt to taste
2 cups fresh cheese Tortellini
1 14.5 oz can diced or crushed tomatoes
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
2 teaspoons Italian seasoning
2 teaspoons butter
salt and pepper to taste
In a medium sauce pan simmer chicken broth and white wine. Reduce liquid to 1/4 cup. Add the heavy cream. Season with salt to taste. Set aside.
For the red sauce: heat olive oil in a saucepan until barely warm. Add the tomatoes and bring to a simmer. Cook for about 5 minutes or until beginning to thicken. Add garlic, Italian seasonings, and salt and pepper.
Cook tortellini according to package directions. Drain.
Add the cooked tortellini to the cream sauce and bring to a low simmer for about 5 minutes. Serve in shallow bowls. Top tortellini with the red sauce and garnish with fresh basil and Parmesan cheese. Makes 4 servings.