This was the very first recipe I tried out of my new cookbook and it was a keeper! It was very simple (with frozen Tortellini) and pretty quick to put together. The thing that took the longest was to shell the walnuts! ; ) We were given a box of walnuts about a year ago and every time I need some, we hurry and shell just enough...but we really should just have a shelling party and get them all done! ; )
I couldn't find a small package of pine nuts at my grocery store, so I just used almonds and walnuts since that is what I had. It would be even more delicious with the pine nuts, I am sure! Just more expensive.
; ) We really love nuts in our family and we loved it with walnuts and almonds.
Here's what you'll need for this super simple meal...
1 lb. cheese tortellini or ravioli (I used frozen)
3 T butter
1/3 cup walnuts, chopped
1/3 cup pine nuts
2 T chopped fresh parsley
2 T chopped fresh thyme
1/3 cup ricotta cheese
3 T cream
Cook the tortellini according to directions. I always love the colored tortellini.
Heat the butter in a large pan until foaming. Add all nuts and stir for 5 minutes, until golden brown. Add the parsley, thyme, and salt and pepper to taste.
Beat the ricotta with the cream. Toss the sauce and pasta together and top with ricotta cream.
I actually just mixed it all in and we really liked it that way. Serve immediately. I topped ours with a little more thyme and some shaved Parmesan cheese...because Parmesan cheese makes everything yummier!
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