Parmigiano Reggiano Tortellini with Artichokes

Add to ❤ Favorites Parmigiano Reggiano Tortellini with Artichokes and a tutorial on how to make your own tortellini at home like an Italian! Ingredients for 4 servings Artichoke Sauce ½ onion, finely chopped 2 tbsp extra virgin olive oil 2 artichokes, thinly sliced 150 ml – ¾ cup heavy cream Filling 150 gms – 5.25 oz. thinly grated Parmigiano Reggiano 1 egg Nutmeg, a pinch Tortellini 200 gms – 7 oz. (a little over 1 ½ cup) flour 2 eggs Read the Instructions here

Jan 15, 2017Feb 02, 2017

Tortellini with Blistered Tomatoes

Add to ❤ Favorites Ingredients for 4-6 servings Buitoni Three Cheese Tortellini, prepared as directed For the Blistered Tomatoes: 3 pints of tri-colored grape tomatoes Fresh basil leaves – torn Dashes of coarse salt Dashes of fresh ground black pepper Dashes of red pepper flakes Dashes of dried oregano 3 – 4 tbs. olive oil Freshly grated Romano or Parmesan cheese For the Crostini: Loaf of French or Italian bread, sliced thin Salt Pepper Olive oil Buitoni Marinara Sauce Buitoni Pesto with Basil Shredded mozzarella cheese Read the Instructions here