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Pan-Fried Tortellini Over Braised Greens

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Submitted by: Todd Martin

 

Cheese tortellini is cooked, skillet-toasted, and served over wilted greens with a marinara sauce and smoked scallops or shrimp.
 

Ingredients

  • 1 pound fresh cheese tortellini
  • Olive oil
  • 1 pound mixed braising greens (mustard, collard, kale, chard or cooks choice)
  • Marinara (use or make your favorite marinara, a garlic/basil is best)
  • Smoked scallops or shrimp
  • Handful fresh chives (cut in 4-inch lengths)
  • Kosher salt and freshly ground black pepper to taste
  • Parmigiano reggiano cheese

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Method

Cook tortellini and rinse well. Toss lightly with a little olive oil and place in frige to cool (to 40 degrees.) After the Tortellini is fully chilled heat a pan to medium-high and add olive oil. When oil is hot add the chilled tortellini and pan fry until parts of the tortellini are crispy and parts are still soft. At the same time you are frying the tortellini, heat another skillet to high and add some olive oil. When hot, add the greens, salt and pepper to taste. Cook till wilted. Plate the greens and top with the fried tortellini. Drizzle with the marinara and top with a couple pieces of the smoked shellfish. Sprinkle the long, fresh chives on top; grate some fresh parmigiano on top and serve.

 

Notes: The tortellini should be fully cooked (not al dente). The sauce should be light and in addition to the drizzle of marinara, it is recommended you serve a side of the sauce so everyone can adjust for their taste.

 

Number of Servings: 4

 

Submitted by: Todd Martin ()

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