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Cheese Tortellini With Mushroom Sauce Recipe
|Olive oil||1 Tablespoon|
|Red onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Sweet red pepper||1 , cored, seeded, and diced|
|Mushrooms||10 Ounce, thinly sliced|
|Cheese tortellini/Ravioli cheese||1 Pound|
|Chicken stock/Canned chicken broth||1 3⁄4 Cup (28 tbs) (Basic Variety)|
|Black pepper||1⁄4 Teaspoon|
|Frozen italian green beans||1 Cup (16 tbs), thawed and drained|
|Unsalted butter/Margarine||1 Tablespoon|
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
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.