ARCHIVE | CHEESE TORTELLONI
HACCP rules:
Prep Time:
Yield
1
Shelf Life
- 2 ozred seedless grapeswashedtrimmed
- 2 halvesfresh strawberrieswashedtrimmedquarteredNOTE*
- 1 wedgeorangewashed1/6th cut wedgestrimmed
- 6 ozcheese tortelloniARCHIVE | CHEESE TORTELLONI
- 4 flozSauce – Roasted Garlic Tomatorecipepureed
- 1 tspgrated parmesanARCHIVE | CHEESE TORTELLONI
- 1
Place the fruit in a monkey dish, as shown in the photo.
- 2
Cook tortelloni in boiling salted water until just cooked through and they begin to float, about 2-3 minutes.
- 3
Gently heat Tomato Sauce in a saute pan over medium heat until it comes to a simmer, about 2 minutes.
- 4
Drain tortelloni well and add to the pan. Gently toss to coat the pasta evenly with the sauce. Continue cooking to heat through, while ensuring the sauce does not over-reduce. Taste and adjust seasoning as needed.
- 5
Using a rubber spatula, transfer immediately to a warm bowl, pulling all the sauce from the pan into the bowl.
- 6
Garnish with parmesan evenly distributed over the pasta.
*Halve small strawberries
Description
1
Serving Size
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