CRAB TORTELLINI
DELICIOUS! This is a great recipe to serve when you are having guests and want to impress them. For a faster, easier recipe, you can use canned crabmeat instead of live crabs. My family thinks it is just as good and it makes it a lot easier for me!
Provided by Patricia Ford
Time 1h45m
Number Of Ingredients 24
Steps:
- 1. TORTELLINI FILLING DIRECTIONS: 1. Pick out crab meat being sure to check for and remove any shells or cartilage. 2. Squeeze extra moisture out of the crab meat. 3. Combine with chopped basil, chopped chives, and Morscorpone Cheese in a mixing bowl. 4. Season with salt and pepper and set aside in the refrigerator.
- 2. PASTA DIRECTIONS: 1. In a food processor, add flour and salt and start the machine. 2. Slowly add the olive oil, 3. Then add the eggs one at a time. Make sure the eggs are totally mixed in. 4. Kneed on a countertop until the dough is smooth, wrap in plastic and refrigerate for one hour. 5. Using a pasta machine, roll the dough to the zero "0" setting and smooth. (If you don't have a pasta machine, just use a rolling pin and roll the dough out as thin as you can get it.) 6. Using a large circle dough cutter, cut the pasta into 2" or 2 1/2" circles. 7. Place about a teaspoon of the crab mixture in the center of the circle. 8. Brush 1/2 of the outside edge of the circle with the whisked egg. 9. Fold in half to form a half moon shape, push out any air, and then press edges together and seal with egg. 10. Next, wrap the two corners around your finger and turn. (See photo at left) 11. Press ends together to seal shape. (After you do a few, you will get much quicker with putting them together.) 12. Boil in salted water for 3 minutes. (Make sure water is boiling before adding the pasta and don't overcook.)
- 3. VINAIGRETTE DIRECTIONS: 1. Mix all ingredients together in a mixing bowl. 2. Season with salt and pepper.
- 4. FINISHING DIRECTIONS: 1. Shred Bok Choy and sauté with olive oil and season with salt and pepper. 2. Arrange the vinaigrette on the bottom of the plate. 3. Place some of the Bok Choy mixture on top. 4. Place tortellini on the top 5. Garnish with basil.
CRAB TORTELLINI SALAD
Make and share this Crab Tortellini Salad recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the tortellini according to the package directions; drain, rinse, and drain again.
- In a large bowl, combine the tortellini and the remaining ingredients; mix well.
- Cover, and chill for at least 2 hours before serving.
Nutrition Facts : Calories 638, Fat 25.8, SaturatedFat 9.9, Cholesterol 95.9, Sodium 1444.6, Carbohydrate 76.8, Fiber 2.6, Sugar 3.2, Protein 25.6
EASY CRAB TORTELLINI
Here's a super easy, super simple method for making stuffed pasta using wonton wrappers. If you'd rather call these crab wontons or crab dumplings (or even cheater tortellini!), go ahead. No matter what you call them, this is definitely something you want in your bag of culinary tricks. They're loaded with crab and the tortellini shape does a great job of catching and holding on to all the delicious sauce.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes
Time 1h50m
Yield 4
Number Of Ingredients 18
Steps:
- Crush crackers into a bowl. Add egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce; stir until combined. Let sit until crumbs have absorbed some moisture, about 5 minutes.
- Add crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno to the cracker mixture; stir until just combined. Wrap and chill in the refrigerator until flavors develop, about 1 hour.
- Place a wonton wrapper on a work surface to resemble a diamond shape. Wet the top 2 edges with just enough water to moisten. Place 1 tablespoon crab filling right in the center and press to spread it out a bit. Pull the bottom wonton corner up and over the filling, line it up with the top corner to form a triangle, and work your way down the sides, pressing and sealing the wonton edges and pushing out any air. Press your finger right in the center of the long side to create a fold (or bend) in the triangle. Moisten the 2 "wings" and fold around the bend to seal. Repeat to form remaining tortellini.
- Bring a pot of salted water to a boil.
- While waiting for water to boil, place creme fraiche in a skillet over medium heat. Add paprika, lemon zest, salt, and a splash of the pasta water. Cook and stir until heated through and just starting to simmer, then turn off the heat and reserve.
- Add tortellini to the boiling water, giving a gentle stir make sure they don't stick to the bottom. Cook for 1 minute; they may or may not float to the surface. Remove tortellini with a slotted spoon and transfer into the reserved sauce.
- Turn heat to medium-high and cook, gently stirring and basting, until sauce is heated through and just starts to simmer. Don't overcook or the sauce will reduce too much. Turn off the heat and stir in dill. Serve immediately on warm plates and sprinkle with additional dill and cayenne.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 40.6 g, Cholesterol 246.6 mg, Fat 43.9 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 25.6 g, Sodium 765.4 mg, Sugar 3.4 g
CAESAR TORTELLINI SALAD
Creamy, melt-in-your-mouth avocado matched with rich ripe olives and fresh chopped tomatoes make this the ultimate summer salad. -Diane Macey, New Lenox, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine tortellini and remaining ingredients. Refrigerate until serving.
Nutrition Facts : Calories 418 calories, Fat 28g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 966mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 4g fiber), Protein 15g protein.
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