Tortellini in cabernet and sage broth
From jdmnewcanaan 14 years ago
- 25 minutes to make
- Serves 8
Tortellini served in a rich cabenet wine and sage broth - great for a chilly fall or winter day. Made it this weekend - family loved it - asked me to make more as we had no left-overs. We made it for lunch one afternoon and servied with fresh rosemary bread.
Ingredients
- Large sauce pot shopping list
- Fresh tri-color tortellini - you should be able to find them in the refrigerated section of your market - or make your own shopping list
- Cabernet wine (12 ounces) shopping list
- Sliced Parmesean cheese (optional) shopping list
- low sodium beef broth (32 ounces) shopping list
- low sodium chicken broth (32 ounces) shopping list
- water (8 ounces) shopping list
- butter (3 tabs) shopping list
- olive oil (2 tablespoons) shopping list
- fresh sage leaves (to taste) shopping list
- salt shopping list
- pepper (Black and White) shopping list
- rosemary ( i used ground rosemary, yet a spring of fresh will work well - remove before serving) shopping list
- dried basil leaves shopping list
How to make it
- Add beef and chicken stock to large sauce pan
- Add olive oil to pan
- Add dried basil to pan
- Add wine to pan
- Add water to pan
- Add small amount of salt (kosher or sea salt) to pan
- Add pepper to taste to pan
- Add rosemary to pan
- Add drief basil to pan
- Turn to medium heat and cover
- Finely chop the sage leaves
- Add sage, and butter to pan and stir
- Cover and bring to a boil
- At boiling - add Tortellini and follow directions for cooking
- OPTIONAL - Add thin slivers of parmesean cheese to bowl when serving
People Who Like This Dish 2
- mystic_river1 Bradenton, Florida
- jdmnewcanaan Upstate, NY
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" It was excellent "