Introduction to Tortellini
Tortellini is a winner when it comes to easy weeknight meals because it’s quick to prepare and lends itself to so many different dishes. You can toss it with red sauce or pesto, or use the tiny dumplings to bulk up a savory broth. For heartier appetites, you can bake the pasta in a casserole dish in a creamy cheese sauce topped with breadcrumbs for an Italian take on mac ‘n’ cheese. Tortellini also works wonderfully in a warm or cold salad because the tiny pillows filled with meat, cheese or greens like spinach go nicely with crisp, seasonal vegetables and creamy or tangy dressings.
History of Tortellini
Some say Castelfranco Emilia in the Emilia-Romagna region of Italy gave birth to this tender pasta stuffed with everything from ground beef to prosciutto to a mix of cheeses. But Modena to the west and Bologna to the east also claim it as their own. Whatever its geographical origins, tortellini (which means “little cake” or “little ring” in Italian) have been feeding the masses for centuries. In 1570, a rich pasta dish called tortelletti — made with capon breast, cow udder, beef marrow, fresh ricotta and warm spices like cinnamon — appeared in Italian Renaissance chef Bartolomeo Scappi’s cookbook, “Opera.”
The Curved Shape of Tortellini
The curved shape of the pasta also is open to a couple different interpretations. One of the most popular is that it was inspired by the contours of a beautiful woman — perhaps Venus, the Roman goddess of love and beauty — who a peeping tom-innkeeper saw when he peered through a keyhole as she undressed.
Budget-Friendly Tortellini Salad
For our latest installment of our bi-monthly budget meal series, we toss bagged tortellini with bite-sized pieces of asparagus and juicy cherry tomatoes in an entree salad with a lemony, Parmesan-heavy dressing that literally takes seconds to whisk together. Bookending the dinner is homemade focaccia dusted with salt and rosemary (it’s easier than you think!) and a fluffy strawberry mousse that requires just three ingredients: sugar, cream and berries. The bread takes a few hours to prepare because the dough has to rise twice, but it only has to bake for around 20 minutes — about the same time it takes to toss together the pasta and veggies. Even better is the final tally — just $14.22 for two with leftovers, or a budget-loving $7.11 per diner.
No-Knead Pan Focaccia
Breadmaking can be intimidating for many home cooks. This recipe for homemade focaccia, a flat Italian baked bread, should chase those fears away. Both the ingredient list and the process is simple, making it a great recipe for bread beginners.
To make the focaccia, you will need:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon dry instant yeast
- 3/4 cup lukewarm water
- 3 tablespoons plus 3 teaspoons extra-virgin olive oil, divided
- 2 teaspoons coarsely chopped fresh or dried rosemary leaves
- 1/4 teaspoon flaky sea salt
Place flour, salt and yeast in a food processor fitted with the blade attachment and pulse to combine. Add water and 2 tablespoons of olive oil. Pulse until a rough ball of dough forms, about 15 (2-second) pulses. Drizzle 2 teaspoons of olive oil in a large bowl. Flour your hands, scoop the dough out of the food processor and form into a smooth ball. Place the dough in the oiled bowl and turn it so it’s coated on all sides. Cover with plastic wrap or a kitchen towel and let it sit at warm room temperature until doubled in size, 2-3 hours.
Tortellini Salad with Spring Veggies
Pasta is always a good choice when you’re trying to keep costs down. This recipe has dried spinach tortellini, fresh asparagus, cherry tomatoes and a handful of baby arugula for a super-easy and filling spring meal. Be sure to plunge the asparagus into an ice bath after it’s been blanched so it doesn’t overcook and stays bright green. If you happen to have pine nuts in your pantry, toast a few tablespoons and use as a garnish; if not, no worries — they’re an expensive add-on!
To make the salad, you will need:
- 1/2 pound thin asparagus, trimmed and cut into bite-sized pieces
- 8 ounces packaged dried cheese or spinach tortellini
- 1/2 cup vegetable or olive oil
- Juice of 1 lemon, plus more for serving
- 1 shallot, minced
- 1 clove garlic, minced
- Handful of cherry or grape tomatoes, halved
- Handful of fresh arugula or spinach, optional
- Handful of chopped fresh basil or parsley, or combination
- 1/2 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts, optional
- Red pepper flakes, for garnish, optional
Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add asparagus to boiling water and cook until it’s crisp-tender, about 60-90 seconds, depending on thickness. Remove with a slotted spoon and immediately transfer to the ice bath. Let cool, then dry with a paper towel and set aside.
Fresh Strawberry Mousse
This seasonal, three-ingredient dessert comes together in less than 10 minutes. It’s fresh and fantastic. To make the mousse, you will need:
- 1-pound container of strawberries
- 1/2 cup granulated sugar
- 1 cup whole whipping cream, cold
Rinse strawberries under running cold water, reserving 3 or 4 for garnish. Slice remaining strawberries, then place in a blender or food processor along with the sugar. Process until it is a smooth puree. Remove 1/2 cup of puree and set aside. In a cold bowl, add cream and beat until stiff peaks form. Gently (gently!) fold in remaining puree. Divide reserved 1/2 cup of puree between 4 small glasses or serving dishes. Spoon the strawberry mousse on top, then refrigerate for 1 hour or up to overnight, if desired.
Conclusion
This easy tortellini salad is not only delicious, but it’s also easy on the pocketbook. With a total cost of just $14.22 for two with leftovers, it’s a budget-friendly option for a weeknight dinner. The homemade focaccia and fresh strawberry mousse add a nice touch to the meal, and can be made with just a few simple ingredients.
FAQs
- What is tortellini?
Tortellini is a type of pasta that is stuffed with meat, cheese, or vegetables. - How do I make homemade focaccia?
To make homemade focaccia, you will need to combine flour, salt, yeast, and olive oil in a food processor. Let the dough rise for 2-3 hours, then punch it down and shape it into a ball. Let it rise again for 30-40 minutes, then bake it in the oven for 20-25 minutes. - Can I use fresh tortellini instead of dried?
Yes, you can use fresh tortellini instead of dried. However, keep in mind that fresh tortellini is typically more expensive than dried tortellini. - How do I prevent the asparagus from overcooking?
To prevent the asparagus from overcooking, plunge it into an ice bath after it has been blanched. This will stop the cooking process and help the asparagus retain its bright green color. - Can I make the strawberry mousse ahead of time?
Yes, you can make the strawberry mousse ahead of time. Simply refrigerate it for up to overnight, then serve it chilled.
