Wednesday, February 24, 2010

Tortellini with Red Wine sauce and Chopped Chick'n Salad

My second attempt at tortellini and it went much faster this time. I followed this recipe for the pasta and rolled it out by hand. The whole process took exactly one hour. I stuffed it with tofu ricotta (leftover from the last time I made tortellini, stored in the freezer, thawed and it worked out great!)The sauce is from a previous post and taken from a VegNews article. On the side, a chopped salad consisting of bib lettuce, mushrooms, beets, chick'n nuggets, all brutally diced and doused in a Balsamic Vinaigrette. The dressing was made with 3 Tbsp olive oil, 1 1/2 Tbsp balsamic vinegar, 1/4 tsp salt, and 1/8 tsp pepper. A nice meal for sitting in front of the TV and watching more Olympics!

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