Baked Tortellini with Three
Bon Appetit May
1/2 slice good quality white bread
2 large garlic cloves
1 large shallot
3 tablespoons plus 1 1/2 teaspoons unsalted butter
One 6-ounce red bell pepper, cored and cut into 1-inch pieces
One 6-ounce green bell pepper, cored and cut into 1-inch pieces
1/2 cup whipping cream
1/4 cup chicken stock
2 tablespoons dry white wine
1 teaspoon dried basil, crumbled
1/2 teaspoon salt
Freshly ground pepper
3 ounces smoked Gouda cheese, cut into 1-inch cubes
3 ounces Gruyère cheese, cut into 1-inch cubes
3 ounces Muenster cheese, cut into 1-inch cubes
One 7-ounce package cheese-filled tortellini, freshly cooked
Position rack in center of oven and preheat to 375
processor fitted with steel knife, process bread to crumbs. Remove crumbs from work bowl
and set aside. With machine running, drop garlic
and shallot through feed tube and mince.
Melt 1 tablespoon plus 1 1/2 teaspoons butter in heavy 8-inch skillet over medium-low heat.
Add garlic mixture and cook until tender, stirring frequently, about 4 minutes. Using food
processor fitted with steel knife, coarsely chop bell peppers using about 7 on/off turns.
Add bell peppers
to garlic mixture. Cook until peppers are just tender, stirring
occasionally, about 4 minutes. Transfer pepper mixture to 6-cup baking dish.
over high heat. Add cream, stock, wine, 3/4 teaspoon basil, salt and pepper and boil until
reduced to 1/2 cup, about 4 minutes. Remove mixture from heat.
Using food processor fitted
with steel knife, combine cheeses in work
bowl and mince finely. Gradually add cheese to
cream mixture, stirring until smooth. Add cheese sauce and tortellini to bell pepper
mixture, tossing gently to combine. (Can be prepared 3 hours ahead and kept at room
temperature.) Melt remaining 2 tablespoons butter in same skillet over low heat. Mix in
reserved bread crumbs and remaining 1/4 teaspoon basil. Sprinkle over top
Bake until golden, about 30 minutes. Serves 4 to 6.