Sunday, February 19, 2012

Tortellini in Cream Sauce

Tortellini in cream sauce with... by annbumbly
Tortellini in Cream Sauce

My cousin Julie has a knack for creating dishes without recipes that always always turn out to be absolutely outrageously good. Tonight I took a page from her game book, added a few ingredients to her original tortellini dish and came up with the followings - and as the hubs said, "Get it away from me before I lick the skillet clean!" - delightful dish.


The T'nG:

2 packages fresh tortellini 
1/2 stick butter
1 large shallot, chopped
1 package mushrooms, cut in half, then sliced
baby spinach (I used what was left of a half a plastic container of fresh, about 2 cups)
handful of frozen peas
1 pint heavy cream (yes, very bad, but OH so good!)
parmesan or romano - the better the quality, the better the dish - to taste
nutmeg, freshly ground
salt and freshly ground pepper to taste
parsley, fresh and chopped (didn't add it as I forgot to buy it, but would have if I'd had it)

Cook tortellini to package directions. Meanwhile, melt butter in a skillet (cast iron is the best) and sauté the shallot and mushroom until they start to caramelize. Add the spinach and cook until wilted. Add cream and peas and heat thoroughly. Add cheese, nutmeg, salt and pepper to taste. Taste sauce and correct seasonings. Drain tortellini and add to the sauce, tossing well. Serve with more parmesan/romano on the side. 



'till we feast again!

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