Tortellini in Artichoke Sauce



Culinary Tools:

  • 4-quart Dutch Oven with Cover
  • 2-quart Saucepan with Cover
  • Bamboo Cutting Board
  • Chef’s Knife
  • Precision Series Whisk
  • 3-quart Mixing Bowl
  • Senior Colander


  • 1 pound tortellini pasta
  • 1½ cups heavy whipping cream
  • ¼ cup chicken base
  • 1 teaspoon garlic, finely minced
  • 2 tablespoons parmesan cheese, grated
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 1 (8-ounce) can artichoke
  • 2 tablespoons fresh basil, chopped

Pasta Procedure:

  • Fill 2/3 of the 4-quart Dutch Oven with water, cover with the Redy-cook® valve open and cook at medium-high heat until the valve whistles (about 7 minutes). Add pasta and cook for 8 more minutes, or until al dente; drain with the Senior Colander.

Artichoke Sauce Procedure:

  • In the 2-quart Saucepan add the whipping cream, chicken base, garlic and parmesan cheese. Let it cook at medium heat for 4 minutes, or until it begins to boil.
  • In the 3-quart Mixing bowl, mix the flour and butter until getting a smooth consistency. Add this mixture along with artichokes to the saucepan, and cook at low heat for 2 more minutes.

Blend sauce for 1 minute y combine it with cooked pasta. Garnish with basil and serve immediately.