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Ricotta and Romano Tortellini
With Buttery Tomato Sauce
Tortellini - Brick & Fire Recipe Card #270
- 8 oz. Tortellini
- 2 oz. Marinara Sauce
- Garlic
- Shallots
- Butter
- White Wine
- Chopped Herbs
- Roma Tomatoes, Diced
Heat a medium sauté pan with some butter, add the garlic, some chopped herbs, shallots, and then the diced grilled tomatoes. Add the white wine and then a touch of marinara sauce. Add a big lump of butter and toss with tortellini. Season with salt and pepper. Garnish with chopped parsley, and parmesan cheese.
Chef Notes: Fresh Tortellini make for the best results. When boiling tortellini stir them very gently. When they float, they are done cooking.
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Specialty Pastas
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Brick & Fire 1621 South Orange Ave.
Orlando, Florida 32806
407-426-8922 Main 407-849-0822 Fax
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