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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the sauce: | 2. Melt butter, stir in flour and cook over low heat without browning the flour. About 5 minutes. | 3. Remove mixture from heat and when it has stopped bubbling add the wine. | 4. Return to heat and stir constantly until mixture comes to a boil. | 5. Add cream and salt and pepper to taste. | 6. Simmer stirring occasionally for about 10 minutes and taste for seasoning. | 7. For the pasta: | 8. Cook the tortellini to the "al dente" stage-tender but still a little chewy. | 9. Drain. | 10. Serve very hot either mixed or topped with the wine sauce per your preference. | 11. Top with generous amount of the grated Parmesan cheese. | 12. I like to serve in individual small casserole type dishes. | 13. Will also work with ravioli. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tortellini	1/2	lb		696.2651	106.5943	30.6175	16.3974
butter	4	tablespoons		342.0	15.714	10.686	28.8
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
white wine	1/2	cup		-	-	-	-
cream	2	cups		1584.0	31.92	17.424	166.46400000000003
salt pepper				-	-	-	-
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.