Tortellini with Three Sauces
A great way to serve this popular pasta. Large cheese tortellini with Creamy Shrimp-Garlic Sauce, marinara sauce and pesto sauce.
Ingredients
2 lb. cheese tortellini (large tortellini) or ravioli
Salt
Olive oil
2 cups Creamy Shrimp-Garlic Sauce (recipe follows)
2 cups marinara sauce
2 cups pesto sauce
Creamy Shrimp-Garlic Sauce:
11⁄2 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
Steps
- Cook tortelli in boiling, salted water until al dente. Drain and toss lightly with oil. Pack into takeout container.
- Prepare Shrimp Sauce and pour into covered cardboard container. Pack marinara and pesto into separate containers.
Creamy Shrimp-Garlic Sauce:
- Mix 1⁄2 cup stock and cornstarch in small bowl to blend.
- 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.
- 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.