Tortellini are tiny pasta shapes, folded to resemble a navel. The Bolognese claim to have created this special member of the pasta family and in the city of Bologna there is the Learned Order of the Tortellini with a large and impressive membership all of whom are dedicated to the preservation of the traditional tortellini. At their functions members wear red and gold hats shaped like a tortellini and a ribbon round their necks from which dangles a tortellini made of gold. It is said that when the Bolognese eat their famous tortellini in brodo, they never speak a word until the dish is finished, and then only to utter a gentle murmur of appreciation.
If you’re making dinner tomorrow night for Valentine’s Day, and haven’t decided what to make yet, why not try my Tortellini Alfredo. It’s quick and easy, and really yummy.
- One large bag of dry cheese tortellini or two pouches of fresh, refrigerated cheese tortellini
- 1 ½ cups freshly grated Parmesan cheese
- ¼ cup butter
- 8 oz. heavy cream
- 1 clove garlic, crushed
- ¼ cup chopped fresh parsley
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cook tortellini according to package directions.
While tortellini is cooking, make the alfredo sauce.
Melt butter in a medium sauce pan over medium-low heat.
Add cream and simmer for five minutes.
Add garlic and cheese, whisk quickly, heating through.
Stir in parsley.
Drain tortellini, place in big bowl, pour sauce over, and serve.
Without any of these toppings, this is a fabulous meatless dish that's complete with a fresh salad and some crusty bread. However, if you would like to add a little meat, try:
- Diced chicken that has been sautéed in a little of the sauce.
- Prosciutto and peas.
Lump crab meat.
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