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I love fresh tortellini and usually have a package in the refrigerator, for nights when I want a fast & easy dinner. They're so much better than frozen or dried, and I really recommend that you try them!
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TORTELLINI with fresh MUSHROOM & ONION SAUCE
1 large bag (about 20 oz.) fresh tortellini (cheese, spinach, sausage or chicken are all good)
2 tsp. extra-virgin olive oil..................................................2 tsp. crushed or minced garlic
8 oz. fresh mushrooms, stemmed, halved and thinly sliced
1/2 white onion, thinly sliced............................................2 tsp. Balsamic vinegar
1 cup water..............................................................................1 TB cold butter
about 1 tsp. Kosher salt.......................................................about 1/2 tsp. black pepper
3 TB grated Parmesan cheese...........................................1/3 cup chopped fresh parsley
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In a large pot of boiling salted water, cook tortellini according to package instructions; drain. (note that fresh tortellini will only take about 3 minutes ~ I drain and toss the tortellini with a little olive oil in the colander while I'm waiting to add it)
Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms, onions and garlic; cook, stirring frequently, until mushrooms are tender, about 5-7 minutes.
Add 1 cup water and Balsamic vinegar; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.
This will serve 3-4 adults.
***
TORTELLINI with fresh MUSHROOM & ONION SAUCE
1 large bag (about 20 oz.) fresh tortellini (cheese, spinach, sausage or chicken are all good)
2 tsp. extra-virgin olive oil..................................................2 tsp. crushed or minced garlic
8 oz. fresh mushrooms, stemmed, halved and thinly sliced
1/2 white onion, thinly sliced............................................2 tsp. Balsamic vinegar
1 cup water..............................................................................1 TB cold butter
about 1 tsp. Kosher salt.......................................................about 1/2 tsp. black pepper
3 TB grated Parmesan cheese...........................................1/3 cup chopped fresh parsley
***
In a large pot of boiling salted water, cook tortellini according to package instructions; drain. (note that fresh tortellini will only take about 3 minutes ~ I drain and toss the tortellini with a little olive oil in the colander while I'm waiting to add it)
Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms, onions and garlic; cook, stirring frequently, until mushrooms are tender, about 5-7 minutes.
Add 1 cup water and Balsamic vinegar; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.
This will serve 3-4 adults.
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