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Tortellini & Cream Sauce


White Sauce
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 2 cups heavy cream
  • salt to taste
  • 2 cups fresh cheese Tortellini

Red Sauce

  • 1 14.5 oz can diced or crushed tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, minced
  • 2 teaspoons Italian seasoning
  • 2 teaspoons butter
  • salt and pepper to taste

Garnish

  • Fresh basil
  • Parmesan Cheese


In a medium sauce pan simmer chicken broth and white wine.  Reduce liquid to 1/4 cup.  Add the heavy cream.  Season with salt to taste.  Set aside. 


For the red sauce:  heat olive oil in a saucepan until barely warm.  Add the tomatoes and bring to a simmer.  Cook for about 5 minutes or until beginning to thicken.  Add garlic, Italian seasoning's, and salt and pepper. 


Cook tortellini according to package directions.  Drain. 


Add the cooked tortellini to the cream sauce and bring to a low simmer for about 5 minutes.   Serve in shallow bowls.  Top tortellini with the red sauce and garnish with fresh basil and Parmesan cheese.   Makes 4 servings.