Creamy Tomato Tortellini

Serves 1
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Directions

  1. 1Heat olive oil in a large skillet or pot over medium heat. Add the halved Roma tomatoes, cut side down.
  2. 2Heat olive oil in a large skillet or pot over medium heat. Add the halved Roma tomatoes, cut side down.
  3. 3Heat olive oil in a large skillet or pot over medium heat. Add the halved Roma tomatoes, cut side down.
  4. 4Cook for 7–8 minutes, lid on, until the tomatoes soften and start to blister.
  5. 5Cook for 7–8 minutes, lid on, until the tomatoes soften and start to blister.
  6. 6Cook for 7–8 minutes, lid on, until the tomatoes soften and start to blister.
  7. 7Remove the skins with a fork.
  8. 8Remove the skins with a fork.
  9. 9Remove the skins with a fork.
  10. 10Mash gently with a spoon to release their juices.
  11. 11Mash gently with a spoon to release their juices.
  12. 12Mash gently with a spoon to release their juices.
  13. 13Sprinkle with garlic powder, oregano, basil, black pepper, and a good pinch of salt.
  14. 14Sprinkle with garlic powder, oregano, basil, black pepper, and a good pinch of salt.
  15. 15Sprinkle with garlic powder, oregano, basil, black pepper, and a good pinch of salt.
  16. 16Pour in the chicken broth and heavy cream, then bring to a gentle simmer.
  17. 17Pour in the chicken broth and heavy cream, then bring to a gentle simmer.
  18. 18Pour in the chicken broth and heavy cream, then bring to a gentle simmer.
  19. 19Add the tortellini and cook according to package directions, stirring occasionally, until the pasta is tender.
  20. 20Add the tortellini and cook according to package directions, stirring occasionally, until the pasta is tender.
  21. 21Add the tortellini and cook according to package directions, stirring occasionally, until the pasta is tender.
  22. 22Stir in the Parmesan until creamy and well combined.
  23. 23Stir in the Parmesan until creamy and well combined.
  24. 24Stir in the Parmesan until creamy and well combined.
  25. 25Remove from heat and top with the ball of burrata.
  26. 26Remove from heat and top with the ball of burrata.
  27. 27Remove from heat and top with the ball of burrata.
  28. 28Let it melt slightly, then tear into pieces before serving.
  29. 29Let it melt slightly, then tear into pieces before serving.
  30. 30Let it melt slightly, then tear into pieces before serving.
  31. 31Serve with fresh basil.
  32. 32Serve with fresh basil.
  33. 33Serve with fresh basil.

Ingredients

  • 6 Roma tomatoes, halved
  • 6 Roma tomatoes, halved
  • 6 Roma tomatoes, halved
  • 2 Tbsp olive oil or avocado oil
  • 2 Tbsp olive oil or avocado oil
  • 2 Tbsp olive oil or avocado oil
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 2 tsp dried oregano
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp dried basil
  • 2 tsp dried basil
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 1 lb cheese tortellini (fresh or refrigerated)
  • 1 lb cheese tortellini (fresh or refrigerated)
  • 1 lb cheese tortellini (fresh or refrigerated)
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
  • 1 ball burrata cheese
  • 1 ball burrata cheese
  • 1 ball burrata cheese
  • Basil
  • Basil
  • Basil
  • Salt
  • Salt
  • Salt

Equipment

large skillet or potlidforkspoontongs

Tips

  • If the pasta is too saucy, you can let it sit for longer, as the pasta will absorb the water.