The four cheese tortellini is a delicious dish, a different way to eat tortellini than the usual delicious broth.
A few days ago, I showed you my recipe for tortellini in broth, and since that’s how I am, that time I decided to make a lot, some very tiny for the broth and then others a bit larger to make them differently.
I had some frozen, so they were ready today, and not wanting to spend time cooking, I decided to take them out and dress them with this four cheese cream, truly delicious and very easy to make.
You can decide to dress this way, also other types of filled pasta like ravioli or maybe cappellacci.
I would like to share with you, one of the reasons why we are here, indeed I would say the most important one, and it is to be helpful in your kitchens. On those days where for lack of time, desire to cook, or you are tired from a demanding work day.
Up here, where the magnifying glass is, click on it “SEARCH”🧐, you can write the ingredient that you find there when you open the fridge door or your pantry, you will have the opportunity to enter hundreds of recipes with the ingredient you have chosen.
YOU WILL BE SURPRISED.
Let’s see right after the photo, as always, how to prepare four cheese tortellini!!
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the four cheese tortellini
- 14 oz tortellini
- 2 oz emmental
- 2 oz fontina
- 3 oz gorgonzola
- 3 oz Parmigiano Reggiano DOP
- 1/2 cup milk
- 2 pinches salt
- 2 pinches pepper
Tools
- 1 Pot
How to prepare four cheese tortellini
First, prepare the tortellini which you can make the day before or like I did a week before and keep them in the freezer.
Bring slightly salted water to a boil to cook the tortellini, then in a wide pan with high edges, heat the milk.
Add the cheeses cut into rather small pieces and lastly the grated cheese.
Let the cheeses melt over very low heat, stirring occasionally, salt and pepper.
As soon as the tortellini are cooked, drain them into the pan with the sauce, adding a ladle of pasta cooking water.
Sauté the cheese tortellini for a few moments to flavor them, then plate and complete with a light sprinkle of freshly ground black pepper and..
ENJOY YOUR MEAL
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Storing four cheese tortellini
Four cheese tortellini should be eaten hot immediately after preparation, otherwise the cheese sauce hardens, however, you can prepare the tortellini themselves well in advance to cook and dress at the moment.
Other recipes
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