Tortellini with Three Sauces

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A great way to serve this popular pasta. Large cheese tortellini with creamy shrimp-garlic sauce, marinara sauce and pesto sauce.


2 lb. cheese tortelli (large tortellini) or ravioli
Olive oil
2 cups Creamy Shrimp-Garlic Sauce (recipe follows)
2 cups marinara sauce
2 cups pesto sauce

Creamy Shrimp-Garlic Sauce:

1 1⁄2 cups chicken or fish stock
2 tsp. cornstarch
2 tbsp. olive oil
8 oz. baby shrimp, cleaned
3 garlic cloves, chopped
1⁄2 cup dry white wine
1 tbsp. tomato paste
1⁄2 cup heavy cream
Salt and pepper, to taste


1. Cook tortelli in boiling, salted water until al dente. Drain and toss lightly with oil. Pack into takeout container.

2. Prepare Shrimp Sauce and pour into covered cardboard container. Pack marinara and pesto into separate containers.

Creamy Shrimp-Garlic Sauce:

1. Mix 1⁄2 cup stock and cornstarch in small bowl to blend.

2. Heat oil in sauté pan over med-high heat. Add shrimp and garlic; sauté 1 min. Add wine; simmer until almost evaporated, about 2 min. Add 1 cup stock and bring to a boil.

3. Stir cornstarch mixture to blend; mix into sauce with tomato paste. Bring to a boil, stirring frequently. Reduce heat and simmer until sauce thickens, about 1 min. Add cream; simmer until slightly thickened, about 3 min. Season to taste with salt and pepper.

Yield: About 2 cups.


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