Three Cheese Tortellini with Truffle Butter & Parmigiano
In this sumptuous pasta recipe created by Barilla Executive Chef Lorenzo Boni, Barilla's Collezione Three Cheese Tortellini filled with sweet Swiss Emmentaler, light Ricotta and nutty Grana Padano promises to take the dish to a new culinary level. Residing in a broth of chicken broth and truffle butter, you'll think you just stumbled upon a rich pool of purely yummy tortellini goodness, especially after you stir in the 36 month old Parmigiano. You won't find a more decadent tortellini soup recipe anywhere else, thanks to our passion for pasta and your excitement for high quality Italian pastas.
Barilla Collezione Three Cheese Tortellini with Truffle Butter Parmigiano
1 box Barilla Collezione Three Cheese Tortellini
4 tablespoons white truffle butter
1 teaspoon chopped truffles
1 cup chicken broth
½ cup freshly grated Parmigiano cheese
½ cup micro parsley
Sea salt and black pepper, to taste
1. Bring a large pot of water to a boil, season with salt. Cook tortellini pasta according to directions.
2. Meanwhile, bring broth to boil in a skillet and add chopped truffles.
3. Drain tortellini and toss with truffle infused broth. Stir in Parmigiano and truffle butter, and garnish with micro green parsley.
Photo Credit: Yumi Matsuo