This comforting Italian-inspired dish features tender, handmade pasta pockets filled with a creamy blend of reduced-fat cheeses, sage, and parmesan. The tortellini are gently boiled and then tossed in a warm, aromatic pan with garlic, fresh red chili, and crispy sage leaves. The result is a dish that balances rich, cheesy interiors with a lightly fried, golden exterior. It’s a perfect weeknight dinner that feels indulgent yet approachable, offering a delightful texture contrast between the soft pasta and the crisp herbs. Serve it as a main course or a substantial starter for a cozy family meal.
Fried Pasta Pie
Description
This comforting Italian-inspired dish features tender, handmade pasta pockets filled with a creamy blend of reduced-fat cheeses, sage, and parmesan. The tortellini are gently boiled and then tossed in a warm, aromatic pan with garlic, fresh red chili, and crispy sage leaves. The result is a dish that balances rich, cheesy interiors with a lightly fried, golden exterior. It&# 226;ÂÂs a perfect weeknight dinner that feels indulgent yet approachable, offering a delightful texture contrast between the soft pasta and the crisp herbs. Serve it as a main course or a substantial starter for a cozy family meal.Ingredients
Directions
-
Prepare the basic pasta dough according to your preferred recipe or package directions, ensuring it is smooth and pliable.
-
In a mixing bowl, combine the reduced-fat spreadable cheese, chopped sage, mozzarella, and freshly grated parmesan until well blended.
-
Roll out the pasta dough thinly and use a 7cm round cookie cutter to cut out 40 discs.
-
Place a disc of pasta on a flat surface and add 3 teaspoons of the cheese mixture to the center.
-
Brush the edges of the pasta disc with water, then fold it in half to form a semicircle, pressing firmly to seal.
-
Bring the two corners of the semicircle together and pinch them tightly to seal the tortellini shape.
-
Bring a large saucepan of salted water to a boil and cook the tortellini for 2 minutes, or until they float to the surface.
-
Drain the cooked tortellini and set aside.
-
In a large frying pan over moderate heat, melt the dairy blend spread with the crushed garlic, sliced chili, and extra sage.
-
Cook and stir the sauce for 5 minutes, or until the sage is golden and crispy.
-
Add the drained tortellini to the pan and gently toss for 2 minutes to coat evenly and heat through.
-
Serve immediately, sprinkled with extra parmesan if desired.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 106.2kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 26.8g9%
- Dietary Fiber 1.0g4%
- Sugars 25.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Leftover fried tortellini can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to prevent drying out.
**Variations:** For a spicier kick, increase the amount of sliced chili or add a pinch of red pepper flakes. You can also swap the sage for fresh rosemary or thyme for a different herbal note.
**Tips:** Ensure the pasta edges are well-sealed before boiling to prevent the filling from leaking out. If making ahead, you can freeze the uncooked tortellini on a baking sheet before transferring to a bag.
**Substitutions:** If you don't have fresh sage, you can use dried sage, but reduce the quantity by half as it is more potent. For a dairy-free option, use vegan cheese alternatives and margarine.
