Name: Olive Garden Tortellini Do Forni
Ingredients: Van geffen vghc; 1 1/4 lb Cheese tortellini, egg and; Pasta; cook, 10oz; Color; Fresh parsley, chop; Fresh parmesan, grate; 4 c Tomato basil cream sauce; 1/4 c Olive oil; 2 lg Cloves; garlic, mince; 2 c Plum tomatoes; peel, crush -; 1 Chicken bouillon cube, mash; 4 ts Dried basil; 2 ts Fresh parsley, chop; 1/4 ts Black pepper; 2 c Heavy cream; 4 tb Fresh parmesan, grate

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Meats		Copycat, Pasta	4	Servings

INGREDIENTS

		Van geffen vghc
1 1/4	lb	Cheese tortellini, egg and
		Pasta; cook, 10oz
		Color
		Fresh parsley, chop
		Fresh parmesan, grate
4	c	Tomato basil cream sauce
1/4	c	Olive oil
2	lg	Cloves; garlic, mince
2	c	Plum tomatoes; peel, crush –
1		Chicken bouillon cube, mash
4	ts	Dried basil
2	ts	Fresh parsley, chop
1/4	ts	Black pepper
2	c	Heavy cream
4	tb	Fresh parmesan, grate

INSTRUCTIONS

Have tomatoes in chunky pieces. Blend bouillon with basil, parsley and
pepper into the tomatoes. Saute the garlic in olive oil and bring just to a
simmer. When sauce is hot, add the cream to a non-aluminum skillet and
bring to a slow boil and add the hot tomato sauce and cheese. Stir well and
blend the tortellini into the pan of tomato basil cream sauce. Serve,
topped with parsley and cheese. Source: The Olive Garden.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Marina
<thecollector@worldnet.att.net> on Mar 7, 1997.

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