Tomato & Burrata Cheese Tortellini
Who knew combining cheese with more cheese and pasta could result in something so divine? It’s like the food gods finally heard my prayers (or my stomach growling, same difference).
So, here’s the lowdown on how to whip up this masterpiece in roughly the same amount of time it takes to argue with yourself about whether or not you should go to the gym. First, you’ll need to arm yourself with cheese tortellini (because pasta is life), a burrata ball that’s just begging to be melted, and a whole bunch of other ingredients that basically scream "I am flavor!" We’re talking a cup of grated Parmesan cheese, tomatoes that are so mini you’ll feel like a giant, and enough garlic to ward off any potential vampires or dates (because, priorities).
Now, the magic begins. Boil those tortellinis like they've wronged you, until they’re perfectly al dente or however you convince yourself pasta should be cooked. Then, in a pan that’s probably seen better days, you'll create a tomato-garlic-cheese extravaganza that will make your kitchen smell like an Italian grandma’s hug. Cook those mini tomatoes with EVOO, minced garlic, and a splash of lemon juice until they start bursting like my dreams of being a professional chef. Then, in goes the burrata, transforming from a sophisticated cheese ball into a creamy dream. Pour in the half and half, because we’re all about that base, and sprinkle the Parmesan cheese like it’s fairy dust. Season it with everything but the kitchen sink, taste test until you're 90% full, and then mix in the tortellini to soak up all that glorious sauce.
To finish, garnish with what’s left of your dignity and a sprinkle of extra Parmesan, because let’s face it, there’s no such thing as too much cheese. And voilà, you’ve got yourself a Tomato & Burrata Cheese Tortellini dish that’s so good, you might even forgive yourself for those burnt toasts. Time to dig in and hope you enjoy it as much as I pretend to enjoy cooking!
Tomato & Burrata Cheese Tortellini
Ingredients
Instructions
- - Boil tortellini until fully cooked (about 5ish min).
- - In a large frying pan, on med high heat, cook tomatoes in evoo, minced garlic, salt and lemon juice. Stir occasionally, but start letting the tomatoes burst, and use a spoon or spatula to press down on them lightly to squeeze some of the juice out.
- - Once tomatoes start to soften and burst, add burrata, and mash/stir it around the tomatoes until it’s no longer a ball and has turned creamy.
- - Add half and half and continue to stir.
- - Then sprinkle in Parmesan cheese, garlic powder, garlic salt, dried basil, dried oregano and continue to stir.
- - Taste test and add additional seasonings to your preference.
- - Add tortellini to the pan, with a couple splashes of the pasta water and mix.
- - I usually add a little more garlic powder, along with red pepper flakes and parsley as a garnish.
- - Sprinkle extra Parmesan on top and serve!
