Augusta, GA -
Once your done filing your taxes, how about some "comfort" food.
In today's Quick Cooking, Karen Calloway has a recipe for a Quick Tortellini Skillet.
Making pasta for supper is usually a multi-pot deal. You've got a pot for boiling the pasta, plus another for the sauce. That's not the case with this week's Quick Ravioli Skillet. The tortellini cooks right in the sauce and this one-pop wonder is on the table in under 30 minutes. I've begun the recipe by sauteing some chopped onion in a little olive oil.
Now I'll stir in some minced garlic, a can of diced tomatoes, tomato sauce and reduced sodium chicken broth. Now, just bring the sauce to a boil.
I'm using sausage-filled tortellini today, but you can use any type of stuffed tortellini or ravioli you prefer. Just choose the quick cooking refrigerated you find in plastic packages in the refrigerated foods section.
Stir the tortellini into the sauce and cook until it is almost done, about eight minutes. Then, stir in a bag of fresh baby spinach and cook, stirring, until wilted.
The final step in the preparation is removing the skillet form the heat and stirring in some cubes of fresh mozzarella. Sprinkle each serving with a little freshly grated parmesan cheese and chopped fresh parsley.