Creamy Tomato Tortellini with Burrata

Ingredients

• 6 Roma tomatoes (halved)
• 2.5 tbsp Olive oil or avocado oil (The source gives a range of 2–3 tbsp; use either oil.)
• 1 tsp Garlic powder
• 2 tsp Dried oregano
• 2 tsp Dried basil
• 1 tsp Black pepper
• 2 cups Chicken broth (The author suggests starting with 1 cup and adding more gradually to taste; the full listed amount is 2 cups.)
• 1 lb Cheese tortellini (Fresh or refrigerated; cook according to package directions.)
• 1 cup Heavy cream
• 0.5 cup Grated Parmesan cheese
• 1 ball Burrata cheese
• Basil (For serving.)
• Salt (To taste; the method specifies a good pinch.)

Steps

1. 1

   Heat the olive oil or avocado oil in a large skillet or pot over medium heat. Add the halved tomatoes cut side down.

2. 2

   Cover and cook the tomatoes for 7–8 minutes, until softened and beginning to blister.

3. 3

   Use a fork to remove the tomato skins. Gently mash the tomatoes with a spoon to release their juices.

4. 4

   Sprinkle in the garlic powder, dried oregano, dried basil, black pepper, and a good pinch of salt. Stir to distribute the seasonings.

5. 5

   Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer.

6. 6

   Add the tortellini and cook according to the package directions, stirring occasionally, until tender. The author suggests starting with 1 cup of broth and gradually adding more if you prefer a less soupy consistency.

7. 7

   Stir in the grated Parmesan until creamy and well combined.

8. 8

   Remove the pan from the heat and place the burrata on top. Let it melt slightly, then tear it into pieces.

9. 9

   Serve with basil. If the sauce is too loose, let the pasta sit longer so it can absorb some of the liquid.

Notes

The tortellini type and simmering time affect how soupy the dish is. It continues to absorb sauce after it is removed from the heat. The source does not specify the package cooking time for the tortellini.

Nutrition per serving

• main
• dinner
• pasta
• vegetarian
• creamy
• stovetop
• weeknight