Recipe
modified by Gretchen Wilson – June 22, 2010
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commentary-free and printer-friendly version of it, please click here.
Recipe originally published
in Every Day with Rachel Ray, May 2008.
Cook’s Thesaurus describes
tortellini as “circles of pasta that are stuffed with meat or cheese and then
folded into little hats.” That
description aside, who doesn’t love tortellini?
Those little tiny pockets of dough filled with ooey-gooey cheese. Mmmmmm…
One of the best things about
tortellini is that it doesn’t need a heavy sauce. The sauce for this dish consists of a little
skim milk, peas and a little Parmesan cheese.
I wanted to make it because it’s a vegetarian meal that allows one of my
favorite pastas to really shine by not drowning it in sauce.
My finished product:
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Picture published with recipe:
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Clearly Rachel Ray’s recipe
writers have no idea about the difference of grated and shredded Parmesan
cheese. I used shredded because it is
what I had on hand, but the recipe clearly states grated. No matter, the dish turned out delicious and
I didn’t wonder if my selection of cheese was going to hurt the dish.
As a side note: I’ve often thought about writing in to Rachel
Ray, but if there is one thing I noticed in reading her magazine, when someone
questions her or complains, she’s kind of nasty. For example, someone once wrote in and asked
why she didn’t include nutritional information with her recipe. Her response (or the editor’s response – who really
knows) was curt and rude with a “we believe you have to moderate your food
intake.” What she fails to understand is
that with moderation, you have to understand what you are taking in.
Assessment:
Mess: EH –
minimal and easy chopping with everything made in one dish (with the exception
of cooking the tortellini – which doesn’t make that much of a mess). It has minimal chance for spilling all over
the counter too since you add the tortellini back to the sauce pan.
Start-to-Finish Time: WELL UNDER AN HOUR – if you get your pasta
water started before beginning to assemble and prep your ingredients, you
should be done within 30 to 45 minutes.
Prep Work: SLIGHT
BLOOD LOSS – The big trick with the prep work for this recipe is the
peas. Not that you have to chop, grate, purée
them… no, you have to let them defrost. The
only other think you need to do is chop the scallions and get the milk ready to
pour.
Ease of Recipe: THE BASICS – True it is only cooking pasta and
making a sauce, but when you are thickening your sauce with a roux (equal parts
flour & fat), it can get a little tricky.
The key? Make sure your flour and
liquid are ready to go before starting.
Not having your ingredients prepped for use will turn your roux base
into a disaster.
Overall: YUMMY – it was light and refreshing. At first I wasn’t sure we were going to like
it since it didn’t have a lot of sauce, but the tortellini stood on its own
with the sauce being a fantastic compliment.
I’ve made this more than once, and since I have a pile of about 3000
recipes that are in the “can’t wait to try” pile, that’s impressive.
Recipe Information:
Time estimates are from
the original publisher of the recipe, not the length of time it took me to
create it. Look for my comments
below. Nutritional Information is based
on original recipe. Any changes I make
to reduce the caloric, fat, cholesterol or sodium content are not reflected in
the Nutritional Information.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Nutritional Information
None
Huh – and I just mentioned the “moderation
speech” given by “Rachel” herself above.
Yeah, I agree with her on one thing, you can enjoy all good things in
moderation, but if you don’t know what you’re eating, you can’t really moderate,
it. Right? Personally, I think it is a cover for having
fairly unhealthy recipes, so I try not to make multiple RR recipes a week.
As for the cooking times, you can
definitely get your ingredients prepped and equipment assembled in 10 minutes –
maybe less – but make sure you take out the peas beforehand to thaw. The sauce can easily be finished in 15
minutes, but I’m not sure if you’ll get the pasta finished in that time. Start the water boiling before you start
prepping the ingredients so you can time the pasta being done around the same
time your sauce is.
As you can see from the picture, Rachel
Ray served the pasta with crusty bread.
I’d throw a large salad with that, and then you can stretch the servings
to 6.
Ingredients:
Changes denoted by red text
1 pound frozen cheese tortellini
1 cup frozen peas, thawed
2 tablespoons butter
5 scallions, white and green
parts thinly sliced separately
2 tablespoons flour
1 2/3 cups skim milk
Salt and pepper
1/3 cup shredded parmesan cheese, plus more
for sprinkling
Ingredient Notes:
Cheese Tortellini – I used Buitoni which is “fresh” in the
refrigerated section. Frozen, as stated
in the recipe, works too. They recently
started making a Whole Wheat tortellini, that will give you more fiber, but it
won’t cut your calories, fat or cholesterol content.
Peas – you can use any
kind of peas you have on hand. I used
regular, but I often keep petite in my freezer.
They would have worked just as well.
Skim Milk – when I make a roux, I’ve never had an issue with using skim
milk. It saves you almost half the
calories, all the fat and almost all the cholesterol.
Parmesan Cheese – I had shredded on hand (that’s usually all
I have) and obviously that’s what Rachel had on hand as well. It works fine and melts nicely in the sauce.
Equipment Needed:
Cutting board
Sharp knife
Extra Large saucepan
Large saucepan
Whisk
Wooden spoon
Colander
Large spoon
Equipment Notes:
Extra Large Saucepan – it is going to need to accommodate one
pound of tortellini and several quarts of cooking water.
Directions:
Before assembling your equipment
and prepping your ingredients, start the pasta water boiling. By the time you are ready to start,
hopefully, the water will be boiling and ready to cook the tortellini.
(1) In a large saucepan of boiling, salted water,
cook the tortellini until al dente; drain.
(2) Meanwhile, add the peas, butter and
scallion whites to another large saucepan and cook over medium heat for 2
minutes.
If you haven’t already, (and if you
haven’t – for shame), make sure the flour and milk are ready to go so you can
add and stir the flour and milk constantly.
(3) Whisk in the flour and cook, stirring,
for 1 minute.
(4) Gradually whisk in the milk and bring
to a boil, stirring constantly.
(5) Stir in the scallion greens and season
with salt and pepper.
(6) Stir the tortellini and 1/3 cup cheese
into the sauce.
(7) Divide the pasta among 4 serving bowls
and sprinkle with more cheese.
There isn’t much I’d change about
this dish, other than trying out the new wheat tortellini. Without the bread and salad, this is a
filling lunch, but it makes a nice dinner too.
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