Best 5 Chicken Or Mushroom Or Tofu Tortellini Filling Recipes

SKILLET CHICKEN TORTELLINI ALFREDO

Steps:

• Preheat the oven to 425 degrees F.
• 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.

TORTELLONI WITH MEAT FILLING

Steps:

• First prepare the filling: heat the butter and oil in a heavy skillet and add the garlic. Cook briefly and add the celery, onion and carrot. Cook briefly, stirring.
• Add the squares of meat and cook, turning the pieces often, until browned on all sides. Cook over moderately high heat about 5 minutes. Add salt, pepper, sage, marjoram, thyme, rosemary and wine, and continue cooking, turning the pieces of meat often, about 40 minutes.
• Remove and cut the meat into 1-inch cubes. Blend the cubes with the remaining sauce in the skillet. Grind the mixture, using a meat grinder or a food processor. Do not grind too fine if using a processor.
• Scrape the mixture into a bowl, and add one of the eggs, lightly beaten, the cheese, nutmeg, parsley and cream. Add salt and pepper. Blend well. There should be about 3 1/2 cups.
• Prepare and roll out the pasta as indicated in the pasta recipe. There will be two portions. Brush the top of one portion with the remaining egg, lightly beaten.
• Use about 1 1/2 teaspoons of filling for each tortelloni. Shape that amount into a small round ball, and place it on the pasta. Continue making balls, and arrange them symmetrically in 3 rows about 2 inches apart. There should be a total of about 60 balls.
• Place the other layer of pasta on top of the meatballs. Gently but firmly press between the balls to make the second layer of dough adhere to the first. Using a ravioli or pastry cutter, cut between each filled pasta to produce squares. Sprinkle a baking sheet with cornmeal and arrange the tortelloni on it. Let them stand for at least 15 minutes.
• When ready to cook, bring 4 to 6 quarts of water to the boil. Add salt to taste, if desired. Drop the tortelloni into the boiling water. When the water returns to a boil, cook about 2 minutes, until the pasta reaches the desired degree of tenderness. Serve with meat and wild mushroom sauce (see recipe).

MUSHROOM TORTELLINI SOUP

Steps:

• Place the dried mushrooms in a heatproof bowl and pour the boiling water over them. Set aside until the mushrooms soften, about 15 minutes.
• While the dried mushrooms are soaking, in a soup pot on medium-high heat, cook the onions in the olive oil, stirring frequently, until softened, 8 to 10 minutes. Stir in the thyme and add the broth. Remove the mushrooms from the soaking liquid, rinse if needed to remove grit, chop, and add to the soup. Pour the soaking liquid through a coffee filter or paper towel if it is gritty and add it to the soup. Bring to a boil.
• Add the tortellini to the boiling soup and cook until al dente: for fresh tortellini, 3 to 4 minutes; for frozen tortellini, 8 to 9 minutes. Add salt and pepper to taste. Serve hot, topped with sour cream or grated cheese if you like.
• Start with Caesar Salad with Tofu Croutons (page 109) or with crudités and Herbed Hummus (page 253) or Bean & Walnut Spread (page 255). Finish with one of the Fruit & Cheese Plates (page 260)-try plums or pears with Manchego cheese.

EASY CHICKEN PASTA ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. Drain.
• Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat.
• Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add Parmesan cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute.
• Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.

TORTELLINI WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook the pasta until al dente, drain and return to the pan to keep warm.
• Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
• Add garlic and cook for 1 minute.
• Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
• Add cream, nutmeg and parsley and stir to combine.
• Cook for another 3-5 minutes, until the sauce has thickened slightly.
• Season with salt and pepper.
• Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
• Enjoy!