Tortellini is an Italian favorite which is reminiscent of ravioli but is ring-shaped. It is sometimes affectionately referred to as the “belly button” pasta because of its shape. LIke ravioli, tortellini can be filled with almost everything, but the filling is usually cheese or meat. Most of the following recipes use cheese tortellini, prepared in a package either refrigerated or frozen. You could be adventurous and make your own tortellini. Typically, you can cook it in about 10 minutes. Homemade tortellini is softer and cooks quickly. It is important not to overcook tortellini so it becomes mushy, but ideally, the tortellini should be al dente, or slightly firm. The following recipes provide diverse ideas for this versatile pasta which can be enjoyed deep-fried, in soups, salads, hot or cold. If you keep a package of tortellini in your fridge, you will always have something handy to prepare if you want something the whole family can enjoy.
1. Sweet Potato Tortellini
This tortellini soup is a great way to add texture and extra flavor to pureed soups. In addition, it is a filling way to combine the first course with an entree, and is ideal for cool nights.
- 2 cups peeled sweet potatoes
- 1 medium red apple, cubed
- 1 cup peeled and cubed carrots
- 1/2 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoon olive oil
- 5 cups of vegetable broth
- 1 9-ounce package of cheese tortellini
Preheat oven and line pan with wax paper. Toss vegetables in olive oil and place on the pan. Roast for 45 minutes and let the vegetables cool for 5-10 minutes. Put cooled vegetables in a blender and blend on medium speed with half of the vegetable broth. Transfer to a soup pot and add the rest of the broth. Place on medium heat and add tortellini. Cook for 10 minutes until it simmers.