How to Make Tortellini with Anne Burrell & Tiffany Derry | Worst Cooks in America | Food Network
Recipes in this Video
Originating from the Emilia-Romagna region of Italy, tortellini is a beloved stuffed pasta traditionally filled with meats or cheese. The dish has evolved into numerous variations, with creamy sauces becoming popular in modern Italian cuisine. This particular recipe showcases the earthy flavors of wild mushrooms paired with a rich cream sauce, making it a comforting meal that celebrates the simplicity and depth of Italian cooking. Today, tortellini is enjoyed globally, often featured in both casual and upscale dining.
Ingredients
- ●tortellini
- ●wild mushrooms
- ●heavy cream
- ●butter
- ●garlic
- ●onion
- ●parmesan cheese
- ●fresh parsley
- ●black pepper
- ●salt
- ●olive oil
- ●white wine
- ●vegetable broth
- ●nutmeg
Instructions
- 1Boil water in a large pot and add salt.
- 2Cook tortellini according to package instructions until al dente, usually about 3-5 minutes.
- 3Drain tortellini and set aside, reserving a bit of pasta water.
- 4Heat olive oil and butter in a large skillet over medium heat until melted.
- 5Add chopped onion and garlic, sauté until translucent, about 2-3 minutes.
- 6Add wild mushrooms, cooking until they release their moisture and become tender, about 5-7 minutes.
- 7Pour in white wine, scraping the bottom of the skillet, and let it reduce by half, about 2-3 minutes.
- 8Stir in heavy cream and bring to a gentle simmer, cooking for 3-4 minutes until slightly thickened.
- 9Add cooked tortellini to the sauce, tossing to coat evenly.
- 10If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 11Season with salt, black pepper, and a pinch of nutmeg to taste.
- 12Stir in grated parmesan cheese and chopped parsley just before serving.
- 13Serve hot, garnished with extra parmesan and parsley.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
parmesan cheese
Healthier: nutritional yeast
Cheaper: grana padano
Nutritional yeast is dairy-free and adds a cheesy flavor.
wild mushrooms
Healthier: button mushrooms
Cheaper: cremini mushrooms
Button mushrooms are more accessible and affordable.
white wine
Healthier: vegetable broth
Cheaper: apple cider vinegar
Vegetable broth adds flavor without alcohol.
Techniques
Equipment
Also Known As
This dish is a classic Italian pasta dish that showcases the rich flavors of ricotta and guanciale, often enjoyed in Italian households.
Ingredients
- ●2 cups ricotta cheese
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup guanciale, diced
- ●1 cup fresh spinach, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 egg
- ●2 cups all-purpose flour
- ●1/2 cup tomato sauce
- ●1/4 cup fresh basil, chopped
Instructions
- 1In a skillet, cook the diced guanciale over medium heat until crispy. Remove from heat and let cool.
- 2In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped spinach, cooked guanciale, salt, pepper, nutmeg, and egg. Mix until well combined.
- 3On a clean surface, mound the flour and make a well in the center. Gradually incorporate the flour into the ricotta mixture to form a dough.
- 4Knead the dough for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 5Roll out the dough into thin sheets using a pasta machine or rolling pin. Cut into squares (about 3 inches each).
- 6Place a small spoonful of the filling in the center of each square. Fold the square over to form a triangle and press to seal.
- 7Bring the two corners of the triangle together to form a tortellini shape, pressing to seal.
- 8In a large pot of boiling salted water, cook the tortellini for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.
- 9In a saucepan, heat the tomato sauce over medium heat. Add the cooked tortellini and toss gently to coat.
- 10Serve the tortellini garnished with fresh basil.
Equipment
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