Gratin of tortelloni with tomatoes, cream, and peas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | ounces | Tortelloni |
| 1½ | cup | Heavy cream |
| 3 | cans | (14 1/2 oz ea) |
| \"pasta-ready\" tomatoes | ||
| 2 | cups | Frozen green peas, thawed |
| Salt and pepper | ||
| ⅓ | cup | Grated Parmesan cheese |
Directions
1. Preheat the broiler.
2. Cook the tortelloni in a large pot of boiling, salted water until tender but still firm, 7-8 min. Drain well.
3. Meanwhile, in a medium saucepan, bring the cream to a boil over medium-high heat. Boil, stirring occasionally, until the cream in reduce by half, 4-5 min. Add the tomatoes and peas and season with salt and pepper to taste. Heat the sauce through toss with the tortelloni.
4. Spoon the tortelloni into a 15-inch gratin dish. Sprinkle the Parmesan cheese on top.
5. Broil about 4-inches from the heat until hot and bubbly, about 2 min. Serve immediately.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 96
Submitted By DIANE LAZARUS On 12-29-95
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