Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime


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Tortellini Two Ways
This is a fun thing to do at the last minute and doesn’t require a whole lot of setup. Serve this with a green salad and you have a nice casual meal!
Ingredients:
  • Fresh hand-made tortellini from Toscana To Go.
  • Tomato and cream sauce:
  • 1 medium onion diced
  • 2 oz olive oil
  • 6 leaves fresh basil
  • 1 16 oz can peeled plum tomato
  • 3 oz heavy cream
  • 2 oz grated reggiano
  • Butter and sage sauce:
  • 4 oz butter
  • 8 leaves fresh sage
  • salt pepper, nutmeg
  • grated reggiano
Tomato and cream sauce:
Do this first, have the tomato sauce ready then add cream and grate cheese into it. Bring to a simmer.

Butter and sage sauce:
Put butter into a pan, let it melt, add sage and watch it sizzle up. Grate cheese, season and grate nutmeg into the sauce.

Tortellini:
Have water boiling and salted. Plunge tortellini into the boiling water. When it floats, it’s ready. Remove it with a “spider” and divide it into the two sauces. Serve in separate vessels.

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