For this week’s 52 New Eats recipe, I chose – yet another – sorry not sorry but actually yes a little sorry – pasta recipe. This week though, my daughter picked it out, and she wanted to choose because she hasn’t liked any of the recipes I’ve made so far. 🙄 I know, I know. I need to work on her. She’s getting there though.
So we picked this recipe and I wondered if it would be similar to my own //Creamy Roasted Garlic Tortellini// recipe, which is hands-down my favoritest pasta recipe on this planet. And it is somewhat similar, but really only in that it’s a tortellini-and-creamy-sauce dish.
Maraea helped me prepare this meal – she has been very interested lately in helping out in the kitchen so I am giving her as many jobs as I can. She wants to do things like grate garlic and shred cheese though, and it makes me nervous. I will still occasionally grate my fingernail off or shred off a piece of my finger. I’m worried she will do the same. I don’t know though. Maybe I’m being too overprotective. #momstuff
Anyway, the original recipe is //here//, and below are my thoughts. Oh, and in case you are wondering, yes, kiddo DID like this dish. Finally, a winner!
🍴The sauce stayed pretty thin for us, so I ended up adding a handful of Parmesan cheese to see if it would help thicken a little. It did, but just a little. If you’re looking for a really thick creamy sauce, this is not for you. It’s a thinner cream sauce, but still flavorful.
🍴10oz of tortellini was really only enough to feed the 3 of us, and we each had some pieces of a baguette as a side with some butter. Ten ounces of tortellini is not enough for 4 servings in my opinion, unless of course you serve a couple other sides – like bread AND salad. This could easily feed two hungry adults. (Should it feed two hungry adults? I think that’s another question entirely. 😉)
🍴I would recommend that if you’re interested in making this recipe, read the comments section at the original recipe’s website. Several people had the same issue I had with the sauce never getting very thick – for some people it came down to the brand of Asiago used.
10oz refrigerated cheese tortellini
1 teaspoon olive oil
1/2 tablespoon butter
5 garlic cloves, grated
1 cup heavy cream
1/2 cup chicken stock
1 cup grated Asiago cheese
Handful of Parmesan cheese (about 1/3 cup)
Salt and pepper to taste
Minced fresh parsley
1. Cook tortellini according to package instructions and drain.
2. Heat olive oil and butter in a large skillet over medium heat. Add grated garlic and cook for about a minute, stirring constantly so it won’t burn.
3. Add chicken stock and heavy cream, and stir. Bring to a boil. Once boiling, add cheeses and reduce heat to a simmer. Continue to stir to keep from burning. Season to taste with salt and pepper.
4. Add tortellini and stir together and continue to cook for a couple of minutes, until the pasta is well-combined with the sauce and warmed together. Stir in minced parsley. Then serve!