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How To make Tortelloni and Vegetables Stir Fry
1 Small head green cabbage
1 Large red bell pepper
1 Large yellow bell pepper
1/4 c Olive or salad oil
1/2 ts Dried basil leaves
1 Large onion
1 Large green bell pepper
2 9 ounce cheese tortelloni
1 1/2 ts Salt
1/2 ts Black pepper
Cut out tough core from cabbage.Coarsely slice cabbage.Slice onion.Cut each pepper in half;cut off stems and white membrane and discard seeds.Cut peppers into 1/2" wide strips. Meanwhile prepare tortelloni as label directs.In a 8 quart Dutch oven or sauce pot over high heat,in hot oil,cook cabbage,onion,peppers,salt,basil and black pepper until tender crisp,stirring frequently. To serve,drain tortelloni;toss with vegetables.
How To make Tortelloni and Vegetables Stir Fry's Videos
Sautéed Zucchini (side dish, pasta & pizza topping)
Get the Recipe:
⭐️ Sautéed zucchini is the easiest and most versatile zucchini recipe because you can eat the zucchini on its own, as a side dish, or use them in many other recipes.
⭐️ Ingredients
1 pound of zucchini (2 medium)
2 tablespoons extra virgin olive oil
1 medium red onion
1 clove garlic
1 teaspoon dried oregano
½ teaspoon black pepper
¾ teaspoon salt (more or less to taste)
1 handful flat-leaf parsley
½ lemon
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Stir Fried Tortellini and Vegetables Recipe
If you love tortellini or just are interested in Italian Inspired dishes. Join this upbeat cook from Good food for Good Life 365 in her kitchen as she prepares a delicious tortellini and vegetables.
Like, Subscribe and Click on the Bell to receive new recipe notifications @ The Happy Palette Cooking Channel! Bon Appetit! ❤️
Cheesy Pan Fried Tortellini
This is one of our favorite dinners, cheesy pan fried tortellini. My husband made up the recipe and it looks almost too simple, but it’s delicious!
Recipe:
Broccoli & Cheese Tortellini with Spinach & Walnuts
We've found a great mix a healthy greens and pillowy cheese tortellini with spinach and a nutty walnut-broccoli pesto. For me I used Bacon instead of Walnuts because I am elegiac but if you are able to eat nuts then this is a nice vegetarian meal for you.
Full Recipe:
SERVING TIME
20 - 30 minutes
LEVEL
easy
NUTRITION PER SERVING
Calories 798kcal, Fat 43.1g, Proteins 29.8g,Carbs 77.5g
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Easy Crab Tortellini - Crab-Stuffed Pasta - Food Wishes
Ready-to-use won ton wrappers are one of my all-time favorite “cheater” grocery store items. All you need to do is mix up some filling, and you’re ready to fill, fold, and cook. In fact, the hardest part of the operation may be deciding what to call your cleverly covered creations. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about these Easy Crab Tortellini, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
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