|Professional Pastry Chef|
|by Bo Friberg|
Long considered the pastry chef's bib le, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen.
1 - 10 of 441 for cheese tortellini
Cook tortellini in boiling salted ... Whisk in ricotta cheese and milk. Add ... with tomato wedges, if desired. Serve immediately. Makes 4 to 5 servings.
Combine cheese spread, milk and nutmeg in saucepan. Stir over low heat until process cheese is melted. Add tortellini; mix lightly.
Steam broccoli for 5 minutes. Mix with tortellini and prepared dressing ... Sprinkle with grated cheese and toss. If ... chilled or at room temperature.
Cook tortellini according to package ... pot. Add cream cheese and butter. Mix ... Refrigerated tortellini doesn't work well in this recipe, it gets mushy.
In large saucepan ... sauce thickens. Add cheeses and heat until melted. Boil tortellini according to package directions. Drain and add to sauce. Serve warm.
Boil tortellini; set aside. ... on low heat; add the cheeses, cream, garlic, and parsley. Pour over tortellini and serve. Don't boil the cheese mixture.
Cook tortellini 5 minutes less ... 4 ounces of cheese. Lightly brown ... Pour over pasta and chicken. Cover with foil. Bake 45 minutes in 300 degree oven.
Boil tortellini 8 to 10 ... stirring constantly until cheeses are melted and ... gorgonzola and additional grated Parmesan if desired. Makes 6 servings.
Cook tortellini. Drain. Keep ... heat, and simmer 5 minutes. Stir in Parmesan cheese. Transfer sauce to a serving bowl. Serve tortellini with warm sauce.
Bring the broth ... drop in the tortellini and simmer for ... in a warmed vegetable dish and pour the butter over. Serve with the grated Parmesan cheese.
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