Spinach-Artichoke Cheesy Tortellini ***

As soon as I saw this on Amy's WFD Blog, I knew I had to make it.  This one was definitely a fan favorite around our house tonight.  The sauce is very similar to spinach-artichoke dip, which the boys and I love.  Dh is not so much a fan of artichokes, so I compromised by rinsing them out really well before chopping them up.  That took a lot of the bitter flavor away (which is, of course, some of the yumminess, but the things we'll do for our loved ones, lol), so it was more tolerable for him.  I also added about a cup and a half or so of diced cooked chicken right before I mixed the sauce with the noodles.  When I did that, I added a cup or so of milk, to thin it out a bit.  It was perfect, and I'll definitely keep doing that.  I was kind of wary of the nutmeg, since it's definitely not my favorite spice, but you really can't taste it at all.  I'm guessing you could probably even leave it out, but since it's not over-powering, I don't mind it being in there.  I'll definitely be making this again.  Thank you for posting it, Amy!

SPINACH-ARTICHOKE CHEESY TORTELLINI
(snoelles - Rachael Ray's Express Lane Meals)

1 (10 ounce) box frozen spinach , thawed and drained
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, chopped
1 small onion, grated
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1/8 teaspoon nutmeg
1 (14 ounce) can water-packed artichoke hearts , drained and chopped
1 cup parmesan cheese or romano cheese
1 lb cheese tortellini

1. Heat a deep skillet over medium heat with the oil and butter.
2. When butter melts, add garlic and grated onion. Saute for 5 minutes.
3. Sprinkle the flour into the skillet and cook for 1 minute.
4. Whisk in the broth, then the cream and bring to a bubble.
5. Season the sauce with nutmeg and reduce heat to low.
6. Separate spinach into pieces as you add it to the sauce.
7. Stir in the artichokes and cheese and season to taste with salt and pepper.
8. Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
9. Drain and toss with the spinach artichoke sauce.
10. Serve immediately with additional grated cheese and diced tomatoes, if desired.
*Amy's notes: I added a cup and a half of diced cooked chicken and a cup of skim milk before combining the pasta with the sauce.

Veggie-Tastic Ravioli ***

We all really liked this.  It was inspired by a recipe that someone posted onto BBC from Taste of Home.  I redid it to make it work for us, and because it became something completely different, I gave it a new name.  The kids ate all their veggies, which just blew my mind.  I personally loved the veggies with the spaghetti sauce.  We will be making this very often.

VEGGIE-TASTIC RAVIOLI
(luckymommyto2boys ~ Amy ~ inspired by ToH's Ravioli Primavera)

25 oz frozen cheese or beef ravioli
¼ cup olive oil
1/4 tsp minced garlic
16 oz frozen mixed vegetables (I prefer zucchini, corn, etc.)
¼ cup chicken broth
28 oz spaghetti sauce
salt, to taste
pepper, to taste
Grated Parmesan cheese
Cook ravioli according to package directions.  Drain when fully cooked, and return to pot.
In a large skillet over medium heat, cook garlic in oil for 1 minute (if garlic is dried, heat only briefly, so as not to brown).
Add frozen veggies; cook for 4 minutes.  Add chicken broth; cook for 3 minutes. Stir in salt, pepper, and spaghetti sauce; cook for 1 minute.  Mix into ravioli and sprinkle liberally with Parmesan cheese.  Serve while hot for best results.

Tomato Alfredo Tortellini ****

This recipe has long been a favorite of ours.  I normally sub fire-roasted diced tomatoes for the plain, but this time, the store was out.  I have to say, I could really tell the difference.  The sauce wasn't nearly as flavorful as usual.  I've also used the tomatoes with garlic in them, and that comes out great as well.  I subbed half-and-half for the cream this time around, and it still thickened up nicely.  This stays on my favorites list, but I'll have to make certain not to use the plain tomatoes again.

TOMATO ALFREDO TORTELLINI
(Jessica)

1/2 cup butter (1 stick)
2 cloves garlic, finely chopped or 2 tsp garlic powder
2 cups heavy or light cream
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 (14.5 oz) can diced tomatoes, plain
2 small bags Barilla spinach and cheese tortellini (gives 2 more oz than using 1 lrg bag; about 14-16 oz)

Melt 1/2 cup butter in a medium saucepan over medium/low heat.
Add 2 cloves garlic and cook until translucent; do not brown the garlic
Add the cream, and bring mixture to a slow simmer.
Do not allow cream to come to a rapid boil
Add parmesan cheese slowly, and stir well.
Add tomatoes with juices, and stir well.
Season to taste with salt and pepper.
Bring to a slow boil, stirring frequently so as not to scorch sauce.
Continue to simmer sauce on low for 15-20 minutes or just until thickened to desired consistency.
Meanwhile, bring large pot of water to a boil, salted to taste like the sea.
Cook tortellini per package instructions.
Drain tortellini, then put back into pot and add tomato Alfredo sauce.
Stir gently, until all is coated evenly, then allow to sit for a few minutes for sauce to cool and thicken.
Serve.
* Amy's notes: I prefer the fire-roasted diced tomatoes.  I have also subbed half-and-half for the heavy cream successfully.