Tortellini In Cabernet And Sage Broth

Prep Time: 0 Minutes

Cook Time: 25 Minutes

Ready In: 25 Minutes

Servings: 8

Tortellini served in a rich cabenet wine and sage broth - great for a chilly fall or winter day. Made it this weekend - family loved it - asked me to make more as we had no left-overs. We made it for lunch one afternoon and servied with fresh rosemary bread.

Ingredients:

large sauce pot

fresh tri-color tortellini - you should be able to find them in the refrigerated section of your market - or make your own

cabernet wine (12 ounces)

sliced parmesean cheese (optional)

low sodium beef broth (32 ounces)

low sodium chicken broth (32 ounces)

water (8 ounces)

butter (3 tabs)

olive oil (2 tablespoons)

fresh sage leaves (to taste)

salt

pepper (black and white)

rosemary ( i used ground rosemary, yet a spring of fresh will work well - remove before serving)

dried basil leaves

Directions:

1. Add beef and chicken stock to large sauce pan
2. Add olive oil to pan
3. Add dried basil to pan
4. Add wine to pan
5. Add water to pan
6. Add small amount of salt (kosher or sea salt) to pan
7. Add pepper to taste to pan
8. Add rosemary to pan
9. Add drief basil to pan
10. Turn to medium heat and cover
11. Finely chop the sage leaves
12. Add sage, and butter to pan and stir
13. Cover and bring to a boil
14. At boiling - add Tortellini and follow directions for cooking
15. OPTIONAL - Add thin slivers of parmesean cheese to bowl when serving

By RecipeOfHealth.com