Guest Author - Vannie Ryanes
I love any kind of stuffed pasta. When you first see tortelloni, you say to yourself, this is tortellini, however, Wikipedia says "Tortelloni is the same shape as tortellini, but larger." I enjoy tortellini in soups, but this larger shaped pasta with riccota and veggie filling lends itself nicely to a more substantial meal.
SPICY SAUSAGE WITH TORTELLONI
1/2 pound link of smoked hot pork or turkey sausage
1 large onion, chopped
1 quart chicken stock, homemade or store bought (no salt)
1-8 Ounce package Barilla Tortelloni Ricotta & Spinach
Pinch hot pepper flakes
Salt if necessary
Fresh parmesan or grated parmesan cheese
Chop one large onion into bite sized pieces.
Cut sausage into small slices, about 1/4 inch or less wide.
Heat enough olive oil in skillet to saute sausage. Heat until olive oil is hot and starts to shimmer. Add cut sausage to pan, allow to cook until edges start to brown. Remove sausage from pan and put in small bowl, leave drippings in skillet, scrape skillet if necessary. Add chopped onion to hot skillet, cook until almost translucent, return sausage to pan. Mix sausage and onion, then set aside.
Pour chicken stock in large pot and bring to a rolling boil. If adding salt, add now. Add tortelloni, chicken stock will return to a boil, allow to cook for 10 to 12 minutes. When done, drain tortelloni, but keep the chicken stock. Add cooked tortelloni to sausage and onion mix. If needed, add a bit of the chicken stock and heat thoroughly. Grate parmesan cheese over mixture or sprinkle jarred grated parmesan cheese. Add more chicken stock to meld the cheese into the sausage and tortelloni, stir and serve.
Keep remaining chicken stock which is now a now a flavorful soup broth or serve hot as is.
*Tortelloni Hints--Have Fun With Your Food!*
Cook tortelloni and serve with cut franks. Children will enjoy this.
Put hot marinara sauce in a small bowl and allow kids, or an adult who like to have fun with his food, to dip hot cooked tortelloni into marinara bowl. Tear bread for dipping.