Gratin Of Tortelloni With Tomatoes, Cream, And Peas Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
18 ounce: Tortelloni,
2 cup: Frozen green peas, thawed
1 1/2 cup: Heavy cream,
Salt and pepper,
3 can: , 14 1/2 oz ea
1/3 cup: Grated Parmesan cheese,
"pasta-ready" tomatoes,
Directions:
1. Preheat the broiler.
2. Cook the tortelloni in a large pot of boiling, salted water until
tender but still firm, 7-8 min. Drain well.
3. Meanwhile, in a medium saucepan, bring the cream to a boil over
medium-high heat. Boil, stirring occasionally, until the cream in
reduce by half, 4-5 min. Add the tomatoes and peas and season with
salt and pepper to taste. Heat the sauce through toss with the
tortelloni.
4. Spoon the tortelloni into a 15-inch gratin dish. Sprinkle the
Parmesan cheese on top.
5. Broil about 4-inches from the heat until hot and bubbly, about 2
min. Serve immediately.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 96
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
2. Cook the tortelloni in a large pot of boiling, salted water until
tender but still firm, 7-8 min. Drain well.
3. Meanwhile, in a medium saucepan, bring the cream to a boil over
medium-high heat. Boil, stirring occasionally, until the cream in
reduce by half, 4-5 min. Add the tomatoes and peas and season with
salt and pepper to taste. Heat the sauce through toss with the
tortelloni.
4. Spoon the tortelloni into a 15-inch gratin dish. Sprinkle the
Parmesan cheese on top.
5. Broil about 4-inches from the heat until hot and bubbly, about 2
min. Serve immediately.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 96
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
Tags
Pasta/rice