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    You are in: Home / Recipes / Cheese Tortellini With Nutty Herb Sauce Recipe
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    Cheese Tortellini With Nutty Herb Sauce

    Cheese Tortellini With Nutty Herb Sauce. Photo by katew

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Karen Elizabeth's Note:

    I enjoyed this as made as directed, but I intend to experiment by using blue cheese instead of the ricotta, and/or mascarpone. versatile recipe, I also didn't have walnuts so I used almonds, but walnuts might be the better choice. Feel free to experiment! Oh, I used a 400 gr packet of tortellini, that's what I had. Use the variety that suits you, I think a butternut-filled tortellini might be lovely with this. There's no garlic used, and I didn't add any this time, but hey, I like garlic! Next time, maybe! Finish off with a good grinding of black pepper. From "Kitchen Classics : The Italian Kitchen"

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    Units: US | Metric


    1. 1
      Add the pasta to a large pot of rapidly boiling water and cook until al dente.
    2. 2
      Drain and return to the pot.
    3. 3
      To make the sauce:.
    4. 4
      Heat the butter in a heavy-based frying pan over medium heat until foaming. Add the walnuts and pine nuts and stir for 5 minutes, or until golden brown. Add the herbs and season. Remove from heat.
    5. 5
      Beat the ricotta with the cream. Stir in the nuts and herb mixture.
    6. 6
      Add the sauce to the pasta and toss to combine.
    7. 7
      Serve immediately.

    Ratings & Reviews:

    • on November 25, 2011


      This was fabulous !! I used almonds and basil and a handful of mushrooms that needed cooking. The basil was from my garden. It made a generous sauce and we so enjoyed the bespoke flavours made for a supermarket product. More than 5 stars !!

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    • on February 26, 2010


      What a delicious recipe Karen and this kind of recipe ticks ALL my boxes for simple, rustic food with lots of Ooomph! I used 300g of tortellini stuffed with Roquefort cheese and walnuts, so the sauce was a BIG hit with this! 300g fed the two of us generously for lunch with a side salad. I used fresh thyme and parsley from the garden and creme fraiche instead of cream. This was a REAL hit with both of us and a great way to "dress up" a pre-packed pasta. Made for Veg'n'Swap for you, the VIP guest! And also for Thyme, Herb of the month in the French Forum! Merci encore, FT:-)

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    • on February 19, 2010


      I usually buy 4 large containers of cheese tortellini at a time, preparing one & freezing the other 3, so I always have that ingredient around! I followed this recipe right on down & had a great-tasting side for dinner, thanks to you! As unusual as this is, I'd like to make it again for company & cut back on the size of the servings (maybe get 6 or even 8 out of it) & season it with lemon pepper! Thanks for sharing this very nice recipe! [Tagged & made in Please Review My Recipe]

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    Nutritional Facts for Cheese Tortellini With Nutty Herb Sauce

    Serving Size: 1 (222 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 894.2
    Calories from Fat 550
    Total Fat 61.2 g
    Saturated Fat 19.1 g
    Cholesterol 109.1 mg
    Sodium 896.3 mg
    Total Carbohydrate 66.5 g
    Dietary Fiber 5.0 g
    Sugars 2.8 g
    Protein 26.3 g

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