Cheese Tortellini with Tri-Color Pasta

Description

Custom blend of domestic cheeses wrapped in a trio of red tomato, green spinach and original fresh egg pasta dough.

At a Glance

Item Code

40272

Weight

2/5 lbs

Case Count

585 each

Dimensions

1.5" x 1.5"

Print this page

Download PDF

Recipe Ideas

Click on the recipe photos to enlarge for full view.

Cheese Tortellini in Potato Leek Soup

Ingredients (4 servings):

  • ½ lb Louisa tortellini
  • 1 lb Yukon Gold potatoes
  • 3 leeks (white only)
  • 4 tbsp. butter, divided
  • TT salt and white pepper
  • TT shaved Parmigiano Reggiano
  • 1 quart chicken stock
  • 1 bouquet garni
  • high quality extra virgin olive oil

Directions:

Sweat leeks with butter until soft. Add Yukon gold potatoes, bouquet garni and chicken stock. Cover and simmer for 25 minutes or until potatoes are fork tender. Discard bouquet garni and puree the potatoes with an immersion blender. Return to fire. While removed from heat, Add 2 tbsp. cold butter and season with salt and pepper. Drop tortellini in soup and simmer for 4 minutes. Serve immediately with a drizzle of olive oil and shaved Parmigiano Reggiano.

About the Dish:

“The origins of leeks can be traced back to ancient Egypt and Greece. They were a popular crop for the Romans who eventually brought them to Britain. This classic soup has been coveted in both Wales and Ireland who both argue to have created the original recipe, however there are also classic French variations often referred to as vichyssoise that could spark further debate to being the original.”

Cheese Tortellini with Roasted Tomatoes, Olive Tapenade and Mozzarella Pearls

Ingredients (4 servings):

  • 3/4 lb Louisa tortellini
  • 1/3 cup Nicoise olives
  • 1 cup Italian mixed olives, pitted
  • 1 tbsp. fresh marjoram, finely chopped
  • ¼ cup extra virgin olive oil
  • 6 ea tomatoes
  • 6 ea fresh thyme sprigs
  • 6 ea small garlic cloves
  • TT salt and pepper
  • ½ cup fresh mozzarella pearls
  • 6 basil leaves (chiffonade)

Directions:

Cut off the top part of the tomatoes and squeeze out some of the seeds. Stuff each tomato with one thyme sprig and one garlic clove. Drizzle with olive oil and season. Bake at 350°F for 20 minutes. Remove from the oven and let cool. Peel tomatoes, remove garlic and thyme. Collect all of the juices from the baking tray and inside the tomatoes. Cut tomatoes in slivers. Finely chop olives with a knife, combine with 1 minced garlic clove, marjoram and olive oil. Blanch tortellini in boiling water. Strain and toss in roasted tomato juices and olive tapenade. Garnish with mozzarella pearls, basil and Nicoise.

About the Dish:

“It is believed that tri-color pasta was invented to celebrate Italian explorer Christopher Columbus who discovered North America on behalf of Europe. The colors used signify the same color palate as the Italian flag.”

Cheese Tortellini with Salami, Bacon and “Bagna Cauda”

Ingredients (4 servings):

  • ½ lb Louisa tortellini
  • 16 ea garlic cloves
  • 1 cup extra virgin olive oil
  • 2 oz anchovies
  • ½ tsp crushed red pepper
  • 2 oz butter
  • 3 oz celery
  • 8 ea caper berries

Directions:

Simmer anchovies, butter and garlic until garlic is fork tender. Reserve 8 cloves of garlic and blend the remaining sauce until smooth. Render bacon until crisp then warm the salami in the same pan. Drain off oil and reserve. Plate accordingly with all of the components and cooked tortellini.

About the Dish:

“Bagna Cauda is a dish from the Italian region of Piedmont that has numerous local variations. The basis is a hot anchovy dip that is typically served family style in a terra cotta pot similar to fondue. It is traditionally served with raw or roasted vegetables for dipping.”

More Food Service Products

Ravioli

Tortelloni

Agnolotti

Cut Pasta

Tortellini

Tortellacci

Cannelloni / Manicotti

Stuffed Pasta Shells

Sacchetti

Sauces

Bites

Casoncelli

Pasta Sheets

Appetizers