Creamy Tomato Tortellini with Burrata
Creamy Tomato Tortellini with Burrata
Ingredients
For the Creamy Tomato Sauce
- 6 Roma tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon black pepper, freshly ground
- kosher salt, to taste
- 2 cups chicken broth
- 1 pound cheese tortellini, fresh or refrigerated
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
For Serving
- 1 burrata cheese, ball
- fresh basil, for garnish
- extra virgin olive oil, for drizzling, optional
- Sriracha sauce, for drizzling, optional
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, carefully add the halved Roma tomatoes, cut side down.
⏱️ 1 min
- 2
Cook the tomatoes, covered, for 7 to 8 minutes, or until they have softened and begun to blister. Remove the lid, and using a fork, gently remove the skins from the tomatoes. Mash the softened tomatoes lightly with a spoon to release their juices and create a rustic sauce base.
⏱️ 8 min
- 3
Sprinkle the mashed tomatoes with garlic powder, dried oregano, dried basil, black pepper, and a good pinch of kosher salt. Stir to combine the seasonings.
⏱️ 2 min
- 4
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then add the cheese tortellini. Cook according to package directions, stirring occasionally, until the pasta is tender and the sauce has thickened slightly.
⏱️ 7 min
- 5
Stir in the grated Parmesan cheese until it is fully melted and the sauce is creamy and well combined.
⏱️ 1 min
- 6
Remove the skillet from the heat. Place the ball of burrata cheese directly on top of the hot tortellini. Allow it to melt slightly for a minute or two, then gently tear it into pieces before serving.
⏱️ 2 min
- 7
Serve immediately, garnished with fresh basil leaves. For an extra touch, drizzle with extra virgin olive oil and/or Sriracha sauce, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Tortellini with Burrata
Ingredients
For the Creamy Tomato Sauce
- 6 Roma tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon black pepper, freshly ground
- kosher salt, to taste
- 2 cups chicken broth
- 1 pound cheese tortellini, fresh or refrigerated
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
For Serving
- 1 burrata cheese, ball
- fresh basil, for garnish
- extra virgin olive oil, for drizzling, optional
- Sriracha sauce, for drizzling, optional
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, carefully add the halved Roma tomatoes, cut side down.
⏱️ 1 min - 2
Cook the tomatoes, covered, for 7 to 8 minutes, or until they have softened and begun to blister. Remove the lid, and using a fork, gently remove the skins from the tomatoes. Mash the softened tomatoes lightly with a spoon to release their juices and create a rustic sauce base.
⏱️ 8 min - 3
Sprinkle the mashed tomatoes with garlic powder, dried oregano, dried basil, black pepper, and a good pinch of kosher salt. Stir to combine the seasonings.
⏱️ 2 min - 4
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then add the cheese tortellini. Cook according to package directions, stirring occasionally, until the pasta is tender and the sauce has thickened slightly.
⏱️ 7 min - 5
Stir in the grated Parmesan cheese until it is fully melted and the sauce is creamy and well combined.
⏱️ 1 min - 6
Remove the skillet from the heat. Place the ball of burrata cheese directly on top of the hot tortellini. Allow it to melt slightly for a minute or two, then gently tear it into pieces before serving.
⏱️ 2 min - 7
Serve immediately, garnished with fresh basil leaves. For an extra touch, drizzle with extra virgin olive oil and/or Sriracha sauce, if desired.
⏱️ 1 min