Cheese Mini Tortellini (Tortellini Piccolini)

Description

Custom blend of domestic cheeses including Swiss, ricotta, and Parmesan.

At a Glance

Item Code

40231

Weight

6 lbs

Case Count

1070 each

Dimensions

1''x 1''

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Recipe Ideas

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Kids Mac & Cheese Tortellini Pizza

Ingredients (4 servings):

  • ½ lb Tortellini
  • 16 inch pizza crust
  • 8 oz Cheddar cheese, shredded
  • 4 oz shredded Mozzarella
  • ½ cup 2% Milk
  • 1 oz salted butter

Directions:

In a skillet, heat milk and melt the Cheddar cheese on low heat, season. Blanch tortellini for 3 minutes, drain and toss gently with sauce and cold butter. Mix until butter is completely dissolved Preheat oven at 525 F for homemade pizza (or follow direction from a store bought pizza crust). Cook crust half way through (about 6 minutes) then cover pizza with mac & cheese tortellini. Sprinkle with mozzarella and bake pizza for 6 minutes longer or until cheese is golden brown.

About the Dish:

“Cheddar cheese is the second most popular cheese in the USA, behind Mozzarella. The state of Wisconsin is the largest producer of cheddar in America. Cheddar cheese is a semi soft, yellow to off white, sometimes "sharp" tasting, natural cheese that originated in the English village of Cheddar in Somerset. Mac & Cheese is a dish originated in England as well, consisting of cooked pasta and cheese (commonly cheddar). In the US the dish is considered to be "comfort food."”

Tortellini Piccolini Pasta Salad with Mint & Strawberries

Ingredients (2 servings):

  • 8 oz. Tortellini Piccolini
  • 1/3 c. pine nuts
  • 1 c. fresh basil
  • 1 c. fresh mint leaves
  • 1/3 c. Parmesan cheese
  • 3 Cloves of garlic
  • 4 oz. EVOO
  • Kosher salt
  • Freshly ground black pepper
  • 8 sun-dried tomatoes, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1 pint strawberries, sliced

Directions:

Toast pine nuts over medium heat till golden brown. Be careful not to burn. Once cooled completely add to a food processor, along with basil, mint, parmesan, garlic and S&P to taste. Turn on food processor and slowly add olive oil until a smooth consistency. Cook Tortellini Piccolini till desired temperature (160 degrees). Add the cherry and sun-dried tomatoes to the pesto and toss lightly. Serve on a fresh lettuce leaf and top with strawberries.

About the Dish:

“Get ready! This isn’t your traditional pasta salad. This light and refreshing pasta salad is perfect for the spring and summer. You’ll be surprised how nicely the cheeses from the Tortellini Piccolini work with the strawberries and mint.”

Tortellini Piccolini with San Marzano Tomatoes Bisque and Panna Acida

Ingredients (4 servings):

  • ½ lb Tortellini Piccolini
  • 1 cup heavy cream
  • 2 tbsp buttermilk
  • 2 San Marzano tomatoes, canned
  • 1 small onion , quartered
  • 1 carrot, halved
  • 1 celery stalk halved
  • 6 fresh basil leaves
  • 1 garlic clove whole
  • 3 tbsp extra virgin olive oil

Directions:

Panna Acida: combine heavy whipping cream and buttermilk, cover and let sit at room temperature for 12-16 hours. Stir in and refrigerate. Puree San Marzano tomatoes until smooth then strain to a fine sieve to remove seeds. Sweat onions, carrots, celery and garlic with olive oil in a pot. Add San Marzano tomatoes and bring to a simmer. Add basil and steep for 15 minutes. Season to taste. Strain solids out of the soup, return to the stove and simmer the tortellini for 3 minutes. Serve immediately with Panna Acida.

About the Dish:

“Panna acida literally translates to crème fraiche. It is soured with bacterial culture but is less sour than U.S. style sour cream and has a lower viscosity and a higher fat content.”

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