Crab cheese tortellini is a delightful and versatile dish that can be enjoyed in a variety of ways. Whether you're looking for a quick and easy weeknight meal or a special occasion showstopper, there's a crab cheese tortellini recipe out there to suit your needs. With its creamy, cheesy filling and tender pasta, crab cheese tortellini is a favorite among pasta lovers of all ages. In this article, we'll explore some of the best recipes for crab cheese tortellini, from classic preparations to innovative new takes on this timeless dish.
Check out the recipes below so you can choose the best recipe for yourself!
EASY CRAB TORTELLINI
Here's a super easy, super simple method for making stuffed pasta using wonton wrappers. If you'd rather call these crab wontons or crab dumplings (or even cheater tortellini!), go ahead. No matter what you call them, this is definitely something you want in your bag of culinary tricks. They're loaded with crab and the tortellini shape does a great job of catching and holding on to all the delicious sauce.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes
Time 1h50m
Yield 4
Number Of Ingredients 18
Steps:
- Crush crackers into a bowl. Add egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce; stir until combined. Let sit until crumbs have absorbed some moisture, about 5 minutes.
- Add crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno to the cracker mixture; stir until just combined. Wrap and chill in the refrigerator until flavors develop, about 1 hour.
- Place a wonton wrapper on a work surface to resemble a diamond shape. Wet the top 2 edges with just enough water to moisten. Place 1 tablespoon crab filling right in the center and press to spread it out a bit. Pull the bottom wonton corner up and over the filling, line it up with the top corner to form a triangle, and work your way down the sides, pressing and sealing the wonton edges and pushing out any air. Press your finger right in the center of the long side to create a fold (or bend) in the triangle. Moisten the 2 "wings" and fold around the bend to seal. Repeat to form remaining tortellini.
- Bring a pot of salted water to a boil.
- While waiting for water to boil, place creme fraiche in a skillet over medium heat. Add paprika, lemon zest, salt, and a splash of the pasta water. Cook and stir until heated through and just starting to simmer, then turn off the heat and reserve.
- Add tortellini to the boiling water, giving a gentle stir make sure they don't stick to the bottom. Cook for 1 minute; they may or may not float to the surface. Remove tortellini with a slotted spoon and transfer into the reserved sauce.
- Turn heat to medium-high and cook, gently stirring and basting, until sauce is heated through and just starts to simmer. Don't overcook or the sauce will reduce too much. Turn off the heat and stir in dill. Serve immediately on warm plates and sprinkle with additional dill and cayenne.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 40.6 g, Cholesterol 246.6 mg, Fat 43.9 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 25.6 g, Sodium 765.4 mg, Sugar 3.4 g
SIX CHEESE TORTELLINI
Steps:
- Melt butter in a heavy large saucepan over medium heat. Add milk and bring to a simmer. Whisk in processed cheese. Gradually whisk in shredded cheeses. Stir until cheeses melt and mixture begins to bubble, about 5 minutes. Whisk in cayenne.
- Meanwhile, cook the tortellini in a pot of boiling, salted water until just tender, about 4 minutes. Drain. Add tortellini to cheese sauce. Toss to coat. Divide tortellini and sauce equally among the pasta bowls and serve immediately.
CRAB & CHEESE TORTELLINI
Steps:
- For Pasta: 1.Combine 1 c. flour and remaining ingredients in large metal or plastic bowl. 2.Beat on low speed 2 minutes, scraping sides of bowl. 3.Using a wooden spoon, stir in enough additional flour to make dough soft 4.Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. 5.Cover dough and let rest for ½ hour. 6.Combine all ingredients for filling in a bowl and mix well. 7.Roll dough to about 1/8 inch thickness and cut into 1 ½ inch circles. 8.Place small amount of filling (1/2-3/4 tsp.) into center of circle and fold circle in half, pressing edges. Wrap folded edge of pasta around your index finger pinching edges together. 9.To cook, place tortellinis in rapidly boiling water for 3-4 minutes. For Sauce: 1.In a small-medium saucepan, melt butter over medium heat. 2.Using a wire whisk, whisk in 2 tbsp. of flour, salt, and pepper. 3.Add milk a small amount at a time, stirring constantly, so as to not get lumps. Stir constantly over heat until sauce thickens slightly (you will see some bubbles). Add more flour if necessary until sauce thickens. 4.Remove from heat and stir in grated cheese until it melts. 5.Pour over pasta and enjoy!
JAKE'S DUNGENESS CRAB TORTELLINI
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat butter in skillet until it starts to bubble. Sauté mushrooms in butter until they start to brown, approximately 2 minutes. Add garlic and stir; before garlic starts to brown, add cream and salt and pepper. Allow cream to start to reduce so that it begins to thicken. Add tortellini and toss together. Add crab and cheese and heat.
Nutrition Facts : Nutritional Facts Serves
CHEESE TORTELLONI
Freshly-made tortelloni are stuffed with goat cheese and ricotta.
Provided by Martha Stewart
Categories Vegetarian Recipes
Yield Makes about 3 dozen
Number Of Ingredients 12
Steps:
- Make the pasta dough: In the bowl of a food processor, combine eggs and flour; process until the dough comes together. Run the processor for 5 minutes to start kneading the dough. Transfer the dough to a clean work surface, and knead 4 to 5 minutes. The dough should be soft and smooth and should not stick to your fingers when you pinch it. Cover the dough with plastic wrap, and let stand 30 minutes.
- Make the filling: Heat a small saute pan over medium heat. Add olive oil and shallots; saute shallots until translucent, about 3 minutes. Transfer to a large mixing bowl; add ricotta, goat cheese, lemon zest, tarragon, parsley, salt, and pepper. Mix until well combined.
- Divide dough into three pieces. Using a pasta machine, roll out dough until very thin. Use as little extra flour as possible to keep from sticking. Place sheet on a lightly floured surface; use a pastry wheel to cut sheet into 4-inch squares. Place a heaping tablespoon of filling in center of each square. Brush edges lightly with water. Fold into a triangle; seal, eliminating any air inside. Pull the two corners on the folded side together; attach with a little water. Brush off excess flour with a dry brush.
- Place tortelloni on a tray generously dusted with semolina; chill, covered tightly with plastic wrap, until ready to use.
CREAMY CHEESE TORTELLINI WITH ASPARAGUS
Provided by Paul Grimes
Categories Milk/Cream Pasta Kid-Friendly Quick & Easy Dinner Parmesan Asparagus Boil Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Boil broth with garlic, thyme, zest, and 1/4 teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest.
- Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
- Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.
CRAB TORTELLINI SALAD
Make and share this Crab Tortellini Salad recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the tortellini according to the package directions; drain, rinse, and drain again.
- In a large bowl, combine the tortellini and the remaining ingredients; mix well.
- Cover, and chill for at least 2 hours before serving.
Nutrition Facts : Calories 638, Fat 25.8, SaturatedFat 9.9, Cholesterol 95.9, Sodium 1444.6, Carbohydrate 76.8, Fiber 2.6, Sugar 3.2, Protein 25.6
Tips:
- Use high-quality ingredients for the best flavor. Fresh crab meat, flavorful cheese, and tender tortellini are essential.
- Don't overcook the tortellini. They should be cooked al dente, with a slight bite to them.
- If you don't have crab meat, you can substitute another type of seafood, such as shrimp or lobster.
- Feel free to add other vegetables to the dish, such as asparagus, broccoli, or zucchini.
- Serve the dish immediately, while it is still hot and bubbly.
Conclusion:
Crab and cheese tortellini is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover crab meat, and it is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give crab and cheese tortellini a try. You won't be disappointed!
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