Cheese tortellini with nutty herb sauce
Cheese Tortellini with Nutty Herb Sauce
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- 1 pound ricotta-filled fresh or dried tortellini or ravioli
- 3-1/3 cup walnuts
- 2 ounces butter
- 2/3 cup pine nuts
- 2 Tablespoons chopped parsley
- 2 teaspoon fresh thyme
- salt and pepper
- 1/4 cup ricotta cheese
- 1/4 cup cream
Add the pasta to a large pan of rapidly boiling water and cook just until tender. Drain and return to pan. Chop walnuts into small pieces. While pasta is cooking, heat butter in a heavy-based pan over medium heat until foaming. Add walnuts and pine nuts and stir for 5 minutes or until golden brown. Add the parsley, thyme, salt and pepper. Beat the ricotta with the cream. Add the sauce to the pasta and toss well to combine. Top with a dollop of ricotta cream. Serve immediately.
Note:For the best flavor, use fresh herbs whenever possible when making pasta sauces. Preparation time is 15 minutes.
Serves: 4 to 6
Reference: Cheese tortellini with nutty herb sauce
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