Sunny Anderson’s Tortellini and Cream Sauce

by Rachael Ray Show Staff 9:00 AM, March 19, 2015

Aired March 19, 2015

Serves 4

1 bag tortellini (cheese or meat)
A couple scallions, chopped
1 bag frozen corn
Olive oil
Fresh or frozen shrimp (optional)
A splash white wine
Sour cream
Dijon mustard
Manchego cheese, grated
Zest of 1 lemon


Boil tortellini in salted water. Saute tabullah, scallions, corn in olive oil. Add shrimp if using and cook to just pink. Add white wine and cook off.  Add sour cream, Dijon mustard and half-and-half. Add tortellini and mix to coat. Sprinkle with grated cheese and lemon zest over the top of the dish.

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