Cheese Tortellini With Mushroom Sauce
|Olive oil||1 Tablespoon|
|Red onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Sweet red pepper||1 , cored, seeded, and diced|
|Mushrooms||10 Ounce, thinly sliced|
|Cheese tortellini/Ravioli cheese||1 Pound|
|Chicken stock/Canned chicken broth||1 3⁄4 Cup (28 tbs) (Basic Variety)|
|Black pepper||1⁄4 Teaspoon|
|Frozen italian green beans||1 Cup (16 tbs), thawed and drained|
|Unsalted butter/Margarine||1 Tablespoon|
Heat the oil in a 12-inch skillet over moderately low heat for 1 minute.
Add the onion and saute until limp 5 minutes.
Add the garlic and saute 1 minute longer.
Add the red pepper and mushrooms, toss to mix, and saute for 5 minutes or until the mushrooms start to release their liquid.
Meanwhile, cook the tortellini according to package directions.
Add the stock, salt, black pepper, and beans to the skillet.
Raise the heat to high and cook, uncovered, for 5 to 7 minutes or until the sauce is slightly thickened.
Remove from the heat and swirl in the butter.
Drain the tortellini and toss lightly with the sauce.