in Recipes

Emily's fiery tortelloni

updated

Spread the love

Ingredients for 4 servings:

  • 400 g tortellini with ricotta filling from the refrigerated section
  • salt water
  • 50 g herb butter
  • 1 onion(s)
  • 1 chili pepper(s)
  • 3 tomatoes
  • 1 can of tomatoes, pureed
  • 2 tbsp Italian herbs (frozen)
  • 1 tsp chili powder, more if desired
  • 150 ml cream
  • 100 g cheese, grated
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

in tomato cream sauce

Prepare the tortellini in salted water according to the package instructions. Sauté the onion and chili in the herb butter until translucent. Chop the tomatoes into small pieces, add them, and fry briefly. Add the passata and herbs and simmer for about 10 minutes. Then stir in the cream and bring back to a boil briefly. Season the sauce with salt and pepper. Stir in the tortellini and mix everything well. Sprinkle the cheese over the top, let it melt, and serve immediately.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cross-section garden stew

Stars with almond filling from Grandma's baking book