Italian Flag Tortellini

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Ingredients:

• 1 lb frozen broccoli
• 4 garlic cloves chopped
• 9 ounces fresh whole wheat cheese tortellini
• 1 14 ounce can of diced Italian tomatoes
• 1 tablespoon italian seasoning
• 1 tablespoon olive oil
• 1/2 teaspoon fresh ground black pepper
• 1 cup grated parmesan cheese

Steps:

• Thaw the Broccoli
• Bring a large pot of water to boil for the tortellini
• Meanwhile
• coat a very large skilet with olive oil Add the broccoli and pepper and saute for about 2 minutes Then
• add the garlic an saute for another 2 minutes Then
• add the tomatoes and Italian Seasoning and let it simmer over a low/medium heat for around 15 minutes
• Cook the tortellini to package directions When it is finished
• combine the tortellini wth the broccoli mixture and serve with grated parmesan cheese

Mom's E-Z Tortellini Soup

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Ingredients:

• 1 bag mixed vegetables
• 1 can vegetable broth
• 1 can of torusso whole tomato Spices included
• 1 bag tortellini
• parmesan cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Steps:

• Add Mixed Veggies to less than a half cup of Boiling Water
• Then add Veg broth
• Cut Tomatoes and add to pot with the Tomato liquid Do not drain Tomatoes
• Simmer until veggies are almost cooked and then add Tortellini
• After Tortellinis are at desired softness
• let stand before serving
• then sprinkle some parmesan cheese on top

Pan-Fried Spinach Ravioli

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Ingredients:

• 16 ounces spinach
• 5 tablespoons extra virgin olive oil
• 1 onion finely chopped
• 4 ounces chive onion cream cheese or 4 ounces cream cheese softened
• 1/2 cup finely grated parmesan cheese plus more for serving
• salt and pepper
• 1 -2 pinch crushed red pepper flakes
• 48 wonton wrappers from a 12-ounce package
• 1 1/2 cups store-bought tomato sauce mushrooms warmed for serving
• chopped parsley for sprinkling

Steps:

• In a large skillet bring 1 cup water to a simmer over medium heat
• Add the spinach and cook until wilted about 3 minutes; drain rinse until cool then squeeze dry
• Chop and transfer to a medium bowl
• Using the same skillet add 1 tablespoon olive oil the onion amp; crushed red pepper flakes if using and cook stirring over medium high heat until softened about 5 minutes
• Stir into the spinach along with the cream cheese parmesan and 1/2 teaspoon pepper
• Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each
• Working with 1 at a time moisten the edges with water and lay another wrapper on top; seal the edges pressing out any air
• Repeat with the remaining wrappers and spinach filling
• Using the same skillet bring 3/4 cup water 2 tablespoons olive oil and a pinch of salt to a boil
• Add 12 ravioli cover and cook until tender about 3 minutes; transfer to a platter
• Repeat with the remaining ravioli 2 tablespoons olive oil more water and another pinch of salt
• Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan