Ingredients
1 9-ounce package refrigerated cheese-filled tortellini or cheese-filled ravioli
1 cup frozen peas
2 tablespoon all-purpose flour
1/8 teaspoon pepper
1 cup half-and-half
1 14-ounce can chunky tomatoes with garlic and spices
2 tablespoons shredded Parmesan cheese
Directions
- In a large saucepan cook tortellini or ravioli according to package directions, except add peas for the last 1 minute of cooking.
- Drain.
- Return pasta mixture to the hot saucepan.
- Meanwhile, in a medium saucepan stir together flour and pepper.
- Gradually stir in half-and-half.
- Cook and stir over medium heat until thickened and bubbly.
- Cook and stir for 1 minute more.
- Gradually stir in the undrained tomatoes. (I generally put in only half a can as my family is not a big fan of tomatoes.)
- Pour sauce over pasta.
- Toss to coat.
- Sprinkle with Parmesan cheese.
Let me know what you think of this dish.
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2 comments:
I found it a little too bland, I think because I found it a little too saucy. Next time I would make half of the flour-and-half-and-half mixture, but still use the whole can of tomatoes.
It is always fun to make recipes your own by modifing them to your own tastes. I do that myself, as noted that I only put half a can of tomatoes.
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