I hadn’t a chance until tonight to try out Barilla’s dried Tortelloni’s. In the past they made a couple different versions and they are much improved now. Beyond the better taste, they cook up faster (in 11 minutes versus the old style that was about 20 minutes) and they look like fresh once cooked. You can of course use any brand of dried ravioli or tortellini from the store – find them in the pasta aisle.
Tortelloni with Sausage and Onions
1 8-ounce bag Barilla Ricotta & Spinach dried Tortelloni
1 large yellow onion, peeled, cut in quarters and chunky sliced
3 fully cooked chicken sausages (I used sun-dried tomato flavor)
1 26-ounce jar tomato based pasta sauce of choice (I used a Trader Joe’s full of garlic)
Bring 3 quarts water to a boil in a large/deep saucepan. Add in the tortelloni and cook for time on package.
Meanwhile in a heavy medium sauce pan heat it over medium. Add in the sausage and onions, cover and sweat for 5 minutes. Uncover and cook till the onions are crisp. Add in the sauce and heat till just bubbling, then lower heat.
Drain the pasta, plate it up and top with sauce. Sprinkle fresh grated Parmesan cheese as desired on top.
Sevres 3 to 4, depending on appetite. I served steamed broccoli and fresh baked bread with ours.
Photos by Kirk Kirkconnell.