Tortellini and ravioli are sort of a cop out homemade meal in our house. Usually, it's just boiling a big pot of water and heating up some sauce from a jar. A little better than take out or frozen pizza, but not much. However, I'm pretty proud of this tortellini recipe. It's been a favorite around here for a long time but I hadn't made it in quite awhile.
Ingredient note: I used a natural refrigerated pasta brand I hadn't used before (whatever that Natural Vons brand is . . . not the "O" organics but the other one) and the actual tortellini was sort of lousy (the cheese filling was really chewy not creamy) so go with Buitoni or something you know you like.
Tortellini & Veggies (4 servings)
1 c. chopped onion
1 8oz package of sliced mushrooms
3/4 c. red pepper cut in chunks
2 cloves of garlic, minced
2 T olive oil
14.5 oz can diced tomatoes
9oz package of refrigerated cheese tortellini
1/2 c. water
1/4 c. red wine
2 tsp italian seasoning
1/4 tsp. freshly ground black pepper
2 small zucchini
1/2 c. shredded Asiago or Parmesan cheese
In a large skillet, heat the olive oil and cook onions, mushrooms, red pepper and garlic over medium high heat for about 5 minutes or until the onion is tender. Stir in undrained tomatoes, tortellini, water, wine, and seasonings.
Bring to a boil. Reduce heat, simmer covered for 10 minutes. While tortellini is simmering, cut your zucchini in half lengthwise and then in slices. Stir the zucchini in and cook for 5 minutes more uncovered (until zucchini is crisp tender). Sprinkle with cheese before serving.