tortellini recipes

Tortellini Skewers

olive oil

pesto

red wine vinegar

spinach tortellini,

cherry tomatoes

mozzarella,

parsley

Mix together the olive oil, pesto and vinegar in a bowl.

On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.

Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.

please bring back afternoon cooking shows!!!!!!!!!!!!<div>i can not take one more episode of Diners or Chopped!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!</div>

I second putting cooking shoes back on in the afternoon. I used to like Guy Fierri,but how much can you watch ch him. Where is Giada and Ina?

Good recipe.  Not easy to get everything in one bite on a skewer.  I like the idea of making it a salad.

I have made this 3 times this holiday season for potluck parties and it has been a popular every single time. I was worried that at my office potluck that it wouldn’t go over super well as the office skews more male than female, but it was a hit and it was the first plate empty! Definitely a recipe I’ll put on my “go-to” list.

I'm planning on serving these at a party tomorrow night!  I'm wondering how well they'd do in the fridge overnight, if I made them tonight.  Has anyone made them this far in advance?? Thanks!

Just got done making this for a party tonight. It tastes good. The recipe measurement is way off. The recipe calls for 2 pints of tomatoes and 2 packages of spinach tortellini. The serving size says 18 skewers. I only needed one pint of tomatoes, one package of tortellini and it ended up making about 50 skewers. I also added shredded parmesan cheese to give it more flavor. Definitely will make again..

I made these for a Christmas Party.  There were none left in one hour.  I also used tri-colored tortellini, Castelvetrano olives, and quartered artichoke hearts in the mix.  I did not change the dressing at all. I also had chosen bocconcini mozzarella cheese from the olive bar at the grocery.  Excellent, Ree!!!

Curious do you have to cook the Pasta first?

Love this recipe, been making it for a couple years now, I sometimes cheat and just throw everything in a bowl and serve it as a side, delicious! 

https://www.foodnetwork.com/videos/rees-tortellini-skewers-0220337

Ree's Tortellini Skewers: like little individual pasta salads on a stick.

Ree's Tortellini Skewers

Tortellini Puttanesca

garlic,

anchovy fillets, minced, anchovy paste

red pepper flakes

Kalamata olives

capers, drained

grape tomatoes, halved (or quartered if very large)

white wine, such as Sauvignon Blanc

chicken broth

tortellini

spinach

Parmesan,

Heat the olive oil in a 12-inch cast-iron skillet.

When the oil is hot, add the garlic, anchovies or anchovy paste, red pepper flakes, olives, capers and tomatoes, then saute just until the tomatoes start to give off liquid, about 2 minutes.

Add the wine, broth and tortellini and simmer until the tortellini are fully cooked and the broth begins to thicken, 5 to 6 minutes.

Stir in the spinach until it has wilted, 1 to 2 minutes. Finish with grated Parmesan.

Give your shop-bought tortellini a gourmet twist via this classic combination of brown nutty butter, crisp sage leaves and sweet pumpkin from Donal Skehan. It will brighten even the darkest of winter days. Or, try a creamy comfort-food spin on Spanish omelette with this pumpkin, sage and ricotta tortilla. For more of Donal&#8217;s recipes, visit donalskehan.com &nbsp; &nbsp;

Tortellini with pumpkin, brown butter and sage

pumpkin,

thyme

spinach and ricotta tortellini

butter

blanched hazelnuts, roughly chopped

sage sprigs, leaves picked

cashel blue to serve (see Know-how)

extra-virgin olive oil

Heat the oven to 180°C/160°C fan/gas 4. Put the pumpkin on a large baking tray with the thyme sprigs and sprinkle with the olive oil. Season generously with sea salt and ground black pepper, then roast in the oven for 40 minutes or until tender and caramelised at the edges. Once cooked, keep warm.

Towards the end of the pumpkin cooking time, bring a large pan of water to the boil and season generously with salt. Once boiling, add the tortellini and cook until tender but still with some bite. Drain and reserve a cup of the starchy cooking water to use in the sauce.

While the pasta cooks, put a large heavy-based frying pan over a low-medium heat and add the butter. Add the hazelnuts to the pan, tossing to coat them evenly in the warm butter. Cook for 4-5 minutes until the hazelnuts have toasted. Stir in the sage leaves and allow to toast in the golden butter mix.

Toss the roasted pumpkin and tortellini into the pan, adding a splash of reserved pasta cooking water to loosen, if needed.

Serve the pasta on warmed plates. Crumble over some blue cheese along with a generous drizzle of the best quality extra virgin olive oil you have to hand. Finish with a sprinkle of salt and a grinding of black pepper.

An easy tortellini recipe! Made with rich cheese tortellini, fresh sautéed zucchini, tomatoes, corn, and onion, and it&#39;s all coated in an herby marinara sauce. Quite easily a perfect summer dish! 

Cheese Tortellini with Summer Veggies

refrigerated three cheese tortellini

Tbsp extra virgin olive oil

medium yellow onion, (chopped (1 1/2 cups))

corn,

(12 oz) grape tomatoes

garlic cloves, minced ((1 Tbsp))

marinara sauce ((half of a 24 oz jar))

(and black pepper)

finely shredded parmesan cheese, (divided)

basil

Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. While water is coming up to a boil it&#39;s a good time to prep and cook the vegetables.

In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.

Add onion and saute 3 minutes. Add corn and saute 2 minutes more.

Add tomatoes then saute 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer (note that during this period it&#39;s about the right time to add the tortellini to pot of boiling water so they finish up at the same time).

Drain the tortellini while reserving about 1/4 cup of the pasta water.

Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed add a splash of pasta water to thin.

Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.

Serve right away topping individual servings with remaining 1/4 cup parmesan.

Spinach Artichoke Pasta Salad

salt

fresh mushroom or chicken prosciutto

baby spinach

baby artichoke hearts

red roasted pepper,

red onion, chopped

lemon, zested

lemon

red wine vinegar,

Black pepper

tomatoes

Rachael Ray's Spinach Artichoke Pasta Salad for Potluck Picks as seen on Food Network's 30 Minute Meals

Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.

Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

It was really good but makes a lot (for a side dish). It was still good up to 2 days later, though!

Bee<br />I love this recipe! Been making it for years. So easy &amp; simple. I don’t understand some reviews saying too much time to chop &amp; assemble, rubbish! You can buy roasted red peppers already julienned in a jar, pasta takes 4 minutes, use kitchen shears to chop spinach &amp; if ya don’t want to bother with making the dressing ( it only takes a few minutes, but...) store bought red wine vinegar dressing will do. I’ve even used Marie’s blue cheese vignette on it &amp; it was delicious! You can even add in some cooked shrimp or cubed chicken if ya want a protein. Thanks Rachel for another versatile, easy &amp; quick recipe!

Love all you receipts.  Thanks yo<br /><br /><br />u. 

Spinach Tortellini Soup

chicken stock

cheese tortellini

garlic

basil,

salt and black pepper

Parmesan cheese, grated,

Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.

Store-bought tortellini are the star of this quick and creamy weeknight meal. They simmer in their own sauce, making this a one-skillet meal with easy cleanup. Try one-inch pieces of Italian sausage instead of chicken for a variation.

Skillet Chicken Tortellini Alfredo

heavy cream

unsalted butter

nutmeg

Parmesan

Kosher salt

frozen cheese tortellini

boneless, skinless chicken breasts,

flat-leaf parsley

Food Network Kitchen’s Skillet Chicken Tortellini Alfredo.

Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan. 

Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.  

Awesome dish, had no idea homemade Alfredo sauce was so easy!

Love this recipe! It’s in regular rotation now.  Love the cheese sauce over other pastas! 

Cut the tortellini (it's so filling!) in half, added cauliflower and carrots. Home run.

So easy and delicious! I did add minced garlic with the butter and sautéed it for about a minute. I’ve also used chicken &amp; roasted garlic ravioli when I didn’t have chicken. Love this recipe!

This is a great, quick weeknight meal. I precooked the chicken with onions and seasoning to add flavor and be sure it cooks through. I also added cauliflower.

Yummy! I skipped the nutmeg, cooked the chicken ahead of time and added broccoli florets and garlic. <br />

Great for a quick easy meal! I tried to make as directed but was short on the cheese. Used what I had and then added some mozzarella on top. Plus added broccoli before going in the oven. Chicken cooked up just perfectly, still juicy. Will try variations with veggies and sauce next time. Love it!

This turned out great! Like others I cooked the chicken in advance, seasoning it with some seasonall, celery salt, thyme and sage. I also added mushrooms to the chicken. Then I followed the recipe exactly, adding the chicken/mushrooms back just before putting it in the oven. Maybe next time I will try adding spinich. Excellent dish for not much work.

Sausage, White Bean and Tortellini Soup

onion, chopped

rib celery, chopped (about 2/3 cup)

white beans,

Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes. Add the onions and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes. Add the beans, tomatoes, broth and 4 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes. 

Add the tortellini and continue to cook until they are tender, about 10 minutes. Season to taste with salt and pepper. Serve in bowls topped with a spoonful of pesto and a sprinkle of grated Parmesan.

I agree with some other reviews, needed something else.  But much better the next day

Delicious! Family loved it, added some garlic, red pepper flakes  and fresh basil... will make again! 

Such a great easy recipe for a chilly night- my family loved it.   I spiced it up with some red chili pepper flakes &amp; a little cayenne.  It was a hit with my family 

This was a perfect base for soup I made by looking in fridge and seeing I have most of the ingredients and improvise the rest. It’s soup, put in what you have on hand. I keep cheese tortellini since we’re just two people, quick meal. I always have chicken stock, canned tomatoes and canned beans so this is a win win recipe. Check your fridge and go for it!!!  So good😊<br />  

Good base but I needed to add more flavor. Needed a lot more salt and pepper. I also added garlic and basil. Sautéing the garlic with the onion and celery and. Finishing with fresh basil would make it ideal. Do add more liquid as the recipe calls because the tortellini’s will soak up all the liquid. 

Great,  we added some tomato paste and Italian herb blend.

Tortellini With Pumpkin Alfredo Sauce

cheese

shallot,

canned pure pumpkin

Parmesan cheese,

pepper

Chopped fresh parsley, for topping (optional)

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.

Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.

Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley.

Delicious and comes together quick and easily! I'm a big fan of pumpkin in anything. I will definitely be using this recipe a lot. <br />

So easy!!! Tasty with a few adjustments for a more savory flavor.

This is really good, and with a few adjustments, absolutely delicious! I added 1/4 c. of extra pumpkin, a dash of cinnamon with the nutmeg, and about 2 tsp of light brown sugar. We finished it with mild italian sausage cut into coins which really added a depth of flavor. It does seriously thicken, especially if it needs to sit before eating, so be sure to keep plenty of pasta water to thin the sauce. Easy to make, as well. It was amazing and we had to force ourselves to stop eating before we popped!!! 

Warm tortellini and roasted vegetables are elevated with a tangy Italian garlicky herb dressing along with a little salami and fresh herbs. Perfect for a weeknight dinner or as a side for a crowd.

Warm Garlic & Herb Tortellini Salad

bell peppers (1 red, 1 yellow), cut into thick strips

red onion,

spinach or cheese tortellini

baby spinach (about 8 cups)

salami,

Food Network Kitchen™ Inspirations Italian Herb & Garlic Dressing

basil parsley leaves

Toss together the peppers, fennel, onions, oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Combine in a large bowl with the roasted vegetables and cool slightly.

Add the spinach, salami and Italian Herb & Garlic Dressing to the bowl and toss. Season with salt and pepper. Sprinkle with the basil and fennel fronds. 

Mushroom Stroganoff Tortellini

meat-filled tortellini

mushrooms,

shallots,

paprika

tomato paste

low-sodium beef broth

Chopped fresh parsley, for topping

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/4 cup cooking water, then drain.

Meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until softened, 4 to 5 minutes. Increase the heat to medium high and cook until the mushrooms start browning, 1 to 2 minutes. Sprinkle with the paprika, thyme, 1/4 teaspoon salt and a few grinds of pepper.

Push the mushrooms to the edge of the skillet and add the tomato paste to the center; cook, stirring, until slightly darkened, about 1 minute. Stir the tomato paste into the mushrooms, then stir in the beef broth and heavy cream. Simmer until slightly thickened, about 2 minutes.

Add the tortellini to the sauce and toss, adding the reserved cooking water as needed to loosen. Top with parsley.

Really happy with this recipe! Make sure the sauce gets nice and creamy before eating. I used fresh tortellini so I cooked it al dente and finished it in the sauce to simmer for about 5 minutes before serving. Will totally make again. 

Was delicious! Definitely make sure the sauce is reduced down so it can cover the tortellini with all of that goodness. I️ only keep smoked paprika in my pantry of spices and it was great. Also, I️ learned that baby Bella’s are the same as cremini mushrooms. I️ looked everywhere not three stores before I️ found that out!

The best thing about this recipe was how quickly it came together.  I used fresh tortellini so it only had to cook for 7 minutes.  I bought pre-sliced mushrooms which also saved time.  I used Penzey's half-sharp paprika which ended up giving the dish a little too much heat, so I added more cream and a teaspoon of sugar to cool it down.  Next time I will use one teaspoon of half-sharp and one teaspoon of Hungarian paprika.  Great weeknight dinner for working moms!

Easy and tasty. Don't forget to let the sauce simmer and thicken so that the flavors can blend. I also used cheese tortellini with beef bouillon and it turned out fine.

I loved this! However, I couldn't find my paprika so I just used a little bit of cayenne instead. Also I only had cheese tortellini on hand so I used that and added a little chicken sausage. Other than that, I followed the recipe. It was rich and creamy and delicious. I did have to cook longer than the directions said in order to get the sauce to thicken. But it was worth it.

Flavors together are awful. Would not make this again. Runny, all paprika flavor. Not the true beefy mushroom flavor of Stroganoff. Don't make this.

Meatball-Tortellini Soup

beef chuck

cheese,

egg,

garlic, grated

salt and pepper

carrots, diced

celery,

refrigerated cheese tortellini

baby spinach (about 3 ounces)

Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.

Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.

Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.

I love this soup.  It’s perfect to make and take to friends

I made this (doubled) for our weekly family dinner. The verdict was "put it on the list of dinners that come back." I will put it on the list, but I will also know that one hour is not accurate if you haven't pre-prepped all the ingredients, especially when making a larger batch. Luckily the soup was so good, they forgot about how long they had to wait.

We love this recipe!!   We make it all the time.   We do add a little cream and corn starch to make it a creamy style soup.  Every time we make it, I eat until I’m miserable!

Warm Tortellini and Roasted Vegetable Salad

baby kale (about 8 cups)

white wine vinegar

Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.

Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.

This was perfect!  Doubled the garlic because that's what we do it our home, LOL, but it's definitely not necessary.  Also, used a combo of baby spinach and kale instead of straight-up kale.  This was a definite winning recipe.  We loved it and would make again! 

This was a lovely, light dinner.  I too used spinach instead of kale and added some asparagus when roasting the vegetables.  It promises to be a wonderful summer dish.  Easy to put together as well as quick. You can't go wrong with this!

Top 21 tortellini recipes recipes from across the web

The most viewed tortellini recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tortellini Skewers

Tortellini Puttanesca

Tortellini with pumpkin, brown butt...

Cheese Tortellini with Summer Veggi...

Spinach Artichoke Pasta Salad

Spinach Tortellini Soup

Skillet Chicken Tortellini Alfredo

Sausage, White Bean and Tortellini ...

Tortellini With Pumpkin Alfredo Sau...

Warm Garlic & Herb Tortellini Salad

Mushroom Stroganoff Tortellini

Meatball-Tortellini Soup

Warm Tortellini and Roasted Vegetab...

Tortellini Primavera

Cheese Tortellini with Roasted Toma...

Tortellini

The 30 BEST Ways to Cook Tortellini

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Top 21 tortellini recipes recipes from across the web

The most viewed tortellini recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tortellini Skewers

Tortellini Puttanesca

Tortellini with pumpkin, brown butt...

Cheese Tortellini with Summer Veggi...

Spinach Artichoke Pasta Salad

Spinach Tortellini Soup

Skillet Chicken Tortellini Alfredo

Sausage, White Bean and Tortellini ...

Tortellini With Pumpkin Alfredo Sau...

Warm Garlic & Herb Tortellini Salad

Mushroom Stroganoff Tortellini

Meatball-Tortellini Soup

Warm Tortellini and Roasted Vegetab...

Tortellini Primavera

Cheese Tortellini with Roasted Toma...

Tortellini

The 30 BEST Ways to Cook Tortellini

15 Easy Tortellini Recipes for a Qu...

Baked Tortellini

Cheese Tortellini in Creamy Marinar...

Chicken Tortellini Soup

The most viewed tortellini recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine