Alfredo

One Pot Ravioli Alfredo

7:00 AM

 


One Pot Ravioli Alfredo


1 package (12 oz) refrigerated cheese-filled ravioli or tortellini 

1 cup heavy whipping cream

5 tablespoons unsalted butter

1 cup grated Parmesan cheese 

2 cups diced deli rotisserie chicken

Chopped fresh parsley


Cook 1 package refrigerated cheese-filled ravioli or tortellini as directed on package, reserving 1 cup of the cooking water when draining. Set cooked pasta aside. Add 1 cup heavy whipping cream and 5 tablespoons unsalted butter to the empty saucepan over medium-high heat; simmer 3 to 5 minutes or until slightly reduced. Stir in 1 cup grated Parmesan cheese until melted. Mix in the cooked tortellini, 2 cups diced deli rotisserie chicken, and about 1/2 cup of the reserved cooking water, adding more if needed to adjust the consistency of the sauce. Garnish with parsley.

Basil

Tortellini with Tomato Spinach Cream Sauce

7:22 AM



Tortellini with Tomato Spinach Cream Sauce

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1 package (19 ounces) frozen cheese tortellini
1/2 cup grated Parmesan cheese

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.
Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.