Cheese Tortellini With Mushroom Sauce Recipe


Difficulty LevelEasyCuisine
DishMain Ingredient


 Olive oil1 Tablespoon
 Red onion1 Large, finely chopped
 Garlic2 Clove (10 gm), minced
 Sweet red pepper1 , cored, seeded, and diced
 Mushrooms10 Ounce, thinly sliced
 Cheese tortellini/Ravioli cheese1 Pound
 Chicken stock/Canned chicken broth1 3⁄4 Cup (28 tbs) (Basic Variety)
 Salt1⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon
 Frozen italian green beans1 Cup (16 tbs), thawed and drained
 Unsalted butter/Margarine1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1678 Calories from Fat 461

% Daily Value*

Total Fat 52 g79.7%

Saturated Fat 17.2 g86%

Trans Fat 0 g

Cholesterol 184.7 mg

Sodium 2027.7 mg84.5%

Total Carbohydrates 242 g80.7%

Dietary Fiber 24 g95.9%

Sugars 46.9 g

Protein 67 g133.8%

Vitamin A 105.3% Vitamin C 351.7%

Calcium 56.7% Iron 65.4%

*Based on a 2000 Calorie diet


Heat the oil in a 12-inch skillet over moderately low heat for 1 minute.
Add the onion and saute until limp 5 minutes.
Add the garlic and saute 1 minute longer.
Add the red pepper and mushrooms, toss to mix, and saute for 5 minutes or until the mushrooms start to release their liquid.
Meanwhile, cook the tortellini according to package directions.
Add the stock, salt, black pepper, and beans to the skillet.
Raise the heat to high and cook, uncovered, for 5 to 7 minutes or until the sauce is slightly thickened.
Remove from the heat and swirl in the butter.
Drain the tortellini and toss lightly with the sauce.