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Cheese Tortellini with Porcini Pecorino Sauce
Recipe courtesy Robin Miller 2007
See this recipe on air Monday Oct. 15 at 3:00 PM ET/PT.
1 ounce dried porcini mushrooms
1 cup hot water
1 pound cheese tortellini
1 tablespoon olive oil
1/4 cup shallots, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
2 bay leaves
1/2 cup heavy cream
1/4 cup grated Pecorino Romano or Parmesan
2 tablespoons chopped fresh parsley leaves

Soak dried mushrooms in hot water for 15 minutes. Strain mushrooms through a sieve, reserving liquid.
While the mushrooms are soaking, cook tortellini according to package directions.

While the tortellini is cooking, heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook 3 minutes, stirring with spoon until soft. Add oregano and bay leaves and cook 1 minute, until fragrant. Add porcini mushrooms and reserved mushroom soaking liquid and bring to a simmer, for 5 minutes. Reduce heat to medium, add heavy cream and simmer 2 minutes to heat through. Remove bay leaves with tongs, add tortellini to the mushrooms and cook 1 minute, to heat through. Remove from heat and stir in cheese and parsley. Serve immediately.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating: No Rating

Episode#: RM0611
Copyright © 2006

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