Tortellini with Red Wine Sauce
Servings: 2 -4
Ingredients
- 8 oz Barilla Tortellini I used Ricotta & Spinach
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1 cup red wine cabernet sauvignon
- 1/2 cup milk
- 1/4 cup water
- 1/4 cup shaved Romano Cheese or Parmesan
- 2 teaspoons dry beef flavor
- salt and pepper to taste
- 4 cups sliced mushrooms
- 3 cups asparagus cut in half
Instructions
- Boil pasta according to package directions.
- Meanwhile, heat butter, oil and flour in skillet over medium heat and whisk until golden brown.
- Add in wine, water and beef flavor and whisk until sauce thickens 5-10 minutes.
- Whisk in milk, add cheese and salt and pepper to taste.
- Cook vegetables in skillet on medium heat with a teaspoon olive oil.
- Serve sauce over pasta, along with vegetables.