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!