Zucchini and Summer Squash With Herb Tortellini

Zucchini and Summer Squash With Herb Tortellini
Adapted from azcentral.com
Zucchini and Summer Squash With Herb Tortellini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

6

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from azcentral.com

Ingredients

  • For herb tortellini:

  • 1

    cup goat cheese

  • 1/2

    cup aged Monterey Jack (or substitute Parmigiano-Reggiano)

  • 3

    tablespoons mixed herbs such as chervil, parsley and tarragon

  • 1

    package round pot-sticker wrappers

  • 1

    egg yolk, lightly beaten

  • For squash:

  • 1

    recipe herb tortellini

  • 1

    tablespoon olive oil

  • 3

    small zucchini (about 1 pound), sliced in half lengthwise, then across on the diagonal

  • 2

    yellow summer squash, about 1/2 pound, sliced

  • 2

    cloves garlic

  • Kosher salt and freshly ground black pepper to taste

  • 1/3

    cup basil leaves, torn

  • 1

    tablespoon unsalted butter

Directions

To make tortellini, combine the goat cheese and 3 tablespoons Jack cheese in a small mixing bowl. Whisk together with a fork until smooth. Stir in mixed herbs. Lay the pot-sticker wrappers out on a cutting board and, using a pastry bag or a teaspoon, place 1 tablespoon goat-cheese filling in the center of each wrapper. Working one at a time, brush the perimeter of the wrappers with the egg and fold over, pinching the ends, to form a half-moon. With the rounded side of the half-moon facing you, wet the corner with a little of the egg and pinch the corners together to form a tortellini. Makes about 14 to 18 tortellini. Next, bring a pot of salted water to a boil over high heat. Add the tortellini and cook until tender, about 2 minutes. Drain, reserving about 1/2 cup pasta water and set aside. Heat a large saute pan over medium-high. Add the olive oil, zucchini, squash and garlic. Season with salt and pepper and cook a few minutes until softened. Add the tortellini and basil and about half of the remaining Monterey Jack along with 1/2 cup of the reserved pasta water. Bring to a boil, whisk in the butter and transfer to a serving bowl; sprinkle with the remaining cheese.

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