Pork & Beef Tortellini

Preparation

In a large saucepot over high heat, bring 4 quarts unsalted water to a boil. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes or until tender, drain. Toss pasta in butter or olive oil with Parmesan cheese or serve with your favorite sauce.

Serving /Presentation Suggestions

Serve ravioli in a shallow serving dish. Tortellini may be served in a deeper dish or bowl.  Both present especially well with added sautéed vegetables.

Because we put so much effort into making great fillings, we recommend with butter and sprinkling with fresh grated parmesan. Adding a tomato-based sauce is recommended primarily to cheese ravioli.

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Recipe Ideas

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Italian Wedding Soup With Meat Tortellini

Ingredients (7 cups servings):

  • ½ (28-ounce) package frozen prepared Italian-style meatballs (about 28 meatballs)
  • 1 package (32 ounces) less-sodium chicken broth or chicken cooking stock (4 cups)
  • ½ (19-ounce) package Louisa frozen meat tortellini (about 36 tortellini or 3 cups)
  • 2 cups packed escarole, cut into 2-inch pieces
  • 1 cup packed fresh baby spinach leaves
  • Parmigiano-Reggiano cheese

Directions:

  • Prepare meatballs as label directs or until browned.
  • Meanwhile, in covered 4-quart saucepan, heat broth to boiling over high heat. Add frozen tortellini, escarole, spinach and meatballs; heat to boiling. Ladle soup into soup bowls; grate cheese over soup to serve.

Meat Tortellini With Butter Sauce

Ingredients (4 servings):

  • 1 package (18 to 22 ounces) Louisa frozen pasta
  • 6 tablespoons butter
  • ½ cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
  • ½ teaspoon freshly ground black pepper
  • chopped fresh herbs such as chives, basil, rosemary, thyme and mint (optional)

Directions:

  • Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain pasta.
  • In same saucepot, melt butter over medium heat. Remove saucepot from heat. Add pasta and gently fold in cheese and pepper. Sprinkle with herbs, if using.

Tortellini with Ham and Peas

Ingredients (4 servings):

  • 1 package Louisa Meat Tortellini
  • 2 Tbsp, olive oil or butter
  • 8 oz baby bella mushrooms
  • 1/3 cup onions, diced
  • 4 oz deli ham in one thick slice, ¼“ dice
  • ½ cup frozen sweet green peas
  • 1 cup heavy whipping cream
  • ½ cup, grated parmesan cheese
  • salt and pepper

Directions:

  • Bring 4 quarts of water to a boil.
  • Meanwhile, in a large skillet, heat olive oil and sauté onions and mushrooms until tender on medium heat (approx. 5 minutes).
  • Add ham and peas and cook 1 minute longer.
  • Add cream and simmer to reduce by a third. Season with salt and pepper to taste.
  • Blanch tortellini for 5 minutes on medium heat. Drain and gently toss in the sauce with parmesan cheese.  Simmer until sauce thickens enough to coat the back of a spoon.

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