Mediterranean Tortellini #Ragu

“Ragú® Recipe Contest Entry. Pillows of tortellini are topped with balsamic grilled shrimp, Ragu's 7 Herb Tomato sauce, Kalamata olives, arugula, feta, and pine nuts for a Mediterranean treat.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat grill using medium heat. Fill a large pot with water, add 1 tsp sea salt, cover, and bring to a boil on high heat.
  2. Rinse shrimp with cold water and pat dry with paper towel. In shallow dish, combine olive oil, balsamic vinegar, ½ tsp sea salt, and ¼ tsp pepper. Dip shrimp in olive oil mixture, using your hands to completely coat shrimp. Thread shrimp onto skewers. Grill 10-15 minutes on medium heat, turning once. Remove from heat, wrap in aluminum foil, and set aside.
  3. Melt butter over medium heat in skillet. Sauté minced garlic in butter 1-2 minutes. Remove from heat before garlic gets brown. Set aside.
  4. Add frozen tortellini to boiling water and cook according to package directions. Drain and set aside.
  5. Add Ragu 7 Herb Tomato Sauce to cooked garlic and butter and heat over medium heat 3-5 minutes, stirring occassionally. Set aside while you remove shrimp from skewers.
  6. In large pasta serving dish, combine tortellini with Ragu 7 Herb Tomato Sauce. Gently stir until all pasta is coated with sauce. Fold in shrimp, olives, and arugula. Sprinkle remaining ½ teaspoons salt, remaining ¼ teaspoons pepper, feta, and pine nuts on top of pasta.

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