Yield: 6 Servings
|18 \N||Veal-stuffed tortellini|
|1 quart||Chicken stock (see index)|
|\N \N||Chopped fresh parsley|
|2 tablespoons||Parmesan cheese|
1. Bring a large pot of salted water to a boil. Add the tortellini, stir, and boil until tender and doubled in size, about 15 minutes. Drain and rinse in cold water.
2. Place the Chicken Stock in a 2-qt. saucepan and heat to simmering.
3. Add the drained tortellini to the broth. Allow to come back up to heat.
4. Ladle into individual bowls. Sprinkle the parsley and Parmesan cheese over.
NORTH SCOTTSDALE RD., SCOTTSDALE WINE: AMARONE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .