Tortellini In Broth With Arugula Recipes

Steps:

• Heat oil in a large skillet over medium-high. Add mushrooms and cook, stirring, until browned, 6 to 7 minutes. Add leek; season with salt and pepper and cook, stirring, until just tender, about 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water; drain. Transfer pasta to skillet over medium heat; stir in creme fraiche, Parmigiano-Reggiano, and 1/2 cup pasta water until smooth, adding more pasta water as needed until creamy. Remove from heat; fold in arugula. Serve with more cheese.

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain.
• Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt.
• Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto.

Steps:

• In a food processor, combine Parmesan and half the arugula; pulse until coarsely chopped. With motor running, add oil in a thin stream, and process into a rough paste; season pesto with salt and pepper. Set aside.
• In a large saucepan, bring broth and 3 cups water to a boil. Add tortellini, and cook until al dente, according to package instructions. Remove from heat; stir in remaining arugula and lemon juice, and season with salt and pepper. Ladle tortellini and broth into bowls, and serve with pesto-topped toasts.

Steps:

• Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat; add prosciutto, and cook 1 to 2 minutes per side or until crisp. Transfer to a plate lined with paper towels. Set aside.
• Heat 2 tablespoons oil in skillet over medium-high heat. Add onion, and sauté about 3 minutes or until tender. Add tomatoes and next 3 ingredients, and sauté 2 minutes. Add arugula, and sauté until just wilted.
• Cook tortellini according to package directions. Drain and add to vegetables in skillet; toss gently to combine. Add remaining 1 tablespoon oil, and season with salt and pepper.
• Crumble prosciutto, and sprinkle over pasta. Garnish with ricotta salata, if desired.

Steps:

• Cut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.
• Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Add spinach and simmer, uncovered, 1 minute. Divide among 4 soup plates, then shave cheese over soup to taste.