Tortellini with meat

Name: Tortellini with meat - Violeta C.
Ingredients: 250 g meat tortellini salt pepper cooking cream a clove of garlic oil

Pasta/Pizza - Tortellini with meat by Violeta C. - Recipia

I have made meat tortellini with cream sauce several times, especially when I need something quick but don't want it to be dry or boring. It doesn't require many ingredients, and to be honest, most of the time I haven't even had parmesan at home. Garlic and cream are enough to keep it flavorful. It's the kind of recipe I can whip up without planning ahead. Quick Info Total time: about 20 minutes Preparation time: 2-3 minutes Cooking time: 15-17 minutes Servings: 2 Difficulty: easy Recipe type: quick pasta, suitable for lunch or dinner Ingredients 250 g meat tortellini (fresh or packaged) salt (for boiling water and to taste) black pepper, ground 1 clove of garlic 1-2 tablespoons oil cooking cream (enough to cover the pasta, usually about 150-200 ml, but you can adjust by eye) grated parmesan for serving (optional) Preparation method 1. Boil the tortellini in salted water, following the time on the package (generally it takes 10-12 minutes, but it depends on the type). Do not add oil to the water; it doesn't help with this recipe. 2. Meanwhile, peel the garlic and slice it thinly or crush it slightly with the knife blade. There's no need to insist on making it very fine; it will still release its aroma. 3. Put the oil in a pot, heat it over low heat, and add the garlic. Sauté it very briefly, a maximum of one minute, so it doesn't burn. If it darkens, it's already too much. The idea is just to release its flavor. 4. When the pasta is ready, drain it. I don't rinse them. 5. Put the drained pasta directly into the pot with the garlic. Immediately add the cooking cream and stir gently over low heat. 6. Taste for salt and pepper. Keep them on the heat for just 1-2 more minutes, just enough to warm up and combine the flavors. There's no need to boil the cream. 7. Serve while warm. If you have parmesan, sprinkle it on top at the end. Why I make this recipe often Because everything takes under 20 minutes, I don't have to chop ingredients, and meat tortellini with cream doesn't dry out or stick together. I can adjust the amount of cream as I like, and I don't need many dishes. It's perfect for days when I want something filling but not complicated. Tips and variations Tips - Don’t burn the garlic, as it ruins the taste of the sauce. - The cooking cream should be added at the end, after you add the pasta, so it doesn't curdle or become too thin. - If the pasta seems too dry after adding the cream, you can add 1-2 tablespoons of the water they boiled in. Substitutions - If you don't have cooking cream, you can use regular cream thinned with a little milk, but it won't be as smooth. - For parmesan, you can use any hard cheese if you want something on top, but it's not mandatory. Variations - You can add a little fresh herbs for serving, but I usually don't. - If you have other tortellini (like cheese), you can use them without any problems. - You can use granulated garlic if you don't have fresh, but just a little, so it doesn't dominate. Serving ideas - It's enough as a main dish, especially for dinner. - If you want something extra, it goes well with a simple salad or some quickly sautéed vegetables. - If you have parmesan or grana, sprinkle it on top at the end. Frequently asked questions 1. Can I use another type of pasta instead of tortellini? Yes, but the texture and filling of the meat tortellini give flavor to this recipe. If you use regular pasta, it won't be the same, but you can try. 2. Can I use sour cream instead of cooking cream? Cooking cream doesn’t curdle when heated and binds better with the pasta. With sour cream, you risk the sauce becoming too sour or curdling over heat. If you have nothing else, thin it with a little milk and add it at the end. 3. What do I do if I don't have parmesan? The recipe works well without it. It's just an optional addition. You can use another hard cheese or none at all. 4. If I can't stand garlic, can I omit it? Yes. If you don't like garlic, you can skip it without any problem. The sauce remains creamy, just with a simpler taste. Nutritional values Estimate for one serving (with 250 g tortellini and 75 ml cooking cream): Calories: approximately 480-550 kcal Protein: 18-20 g Fat: 18-24 g Carbohydrates: 60-65 g These are just approximate values, depending on the type of tortellini and the amount of cream used. Without parmesan, the fat and calorie intake decreases slightly. Storage and reheating It's best to eat the pasta immediately while it's warm; otherwise, the cream changes texture when cold. If you still have leftovers, you can store them in the fridge in a closed container until the next day. When reheating, add 1-2 tablespoons of milk or cream and heat over low heat, stirring often so it doesn't stick. I don't recommend keeping it for more than 24 hours, as stuffed pasta becomes too soft and loses its flavor.

Tortellini with meat

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