Augusta, GA -
Hot dogs and apple pie.
American fare at its finest.
But every now and then you want something a little fancier.
Here's Karin Calloway with today's Quick Cooking,.
We took the family on a trip to New York City a couple of summers ago and while we were there, we dined at a French bistro called Marseille. While my husband Bond and my children enjoyed classic bistro fare-steak frites or steak with French Fries - I ordered the Artichoke and Goat Cheese Tortellini. My dish was absolutely delicious so within a week of arriving back home I tinkered around and came up with a version of my own.
I'll begin by blending up the filling: Artichoke bottoms, a little lemon juice, goat cheese, some Parmesan and a little salt and pepper. Blend there until smooth.
The shortcut here is that wonton wrappers stand in for homemade pasta sheets. I'll fill and fold there into simple tortellini and then while they boil up, I'll create a simple sauce of butter and fresh basil.
To fill the tortellini, just place a rounded teaspoon of the filling in the middle of a wrapper. Brush around the edges with water and then fold in half. Now just pinch the ends together and place on a baking sheet that's dusted with a little flour.
When he pasta is done, just toss it in the butter and basil sauce. The pasta is perfect for spring and is finished off with a little freshly grated Parmesan.