Cheese Tortellini in a Cheese-Tomato Sauce

I recently found kosher frozen cheese tortellini at my local kosher market and knew I had to try it.  I had never had tortellini before so I was excited to try something new.  There are many different sauces that can be made with the tortellini but I stuck with a cheese-tomato sauce that resembles a rosa-rosa sauce.

Cheese Tortellini in a Cheese-Tomato Sauce

1 package frozen tortellini

1 jar marinara sauce

1 package of shredded cheese

parmesan cheese

1.  Cook tortellini according to package.

2.  While the tortellini is draining pour about half a jar of marinara sauce into a small saucepan/pot and heat until warm.

3.  Add about 1/2 cup to 1 cup of cheese (cheese amount is flexible to each person's liking) and about 1-2 tablespoons of parmesan cheese.

4.  Stir the sauce mixture until the cheese has melted.

5.  Pour the tortellini into the sauce mixture and let it simmer for about 5-8 minutes on a very low heat.  (This is for the sauce to really get incorporated into the tortellini and not just having the sauce sit on top of the tortellini.)

6.  When serving, sprinkle a little more parmesan cheese on top for presentation.

Enjoy!

Chocolate Lava Cake

I have been wanting to make chocolate lava cake for the longest time but only recently I got ramekins.  I originally dusted the cakes with powdered sugar while they were still in their ramekins but then i decided to overturn them and place them on a plate which created a much prettier presentation.  This recipe takes 2 steps.  I made the truffles on a Thursday night and the cake right before Shabbos and placed them on the blech to keep warm.

Chocolate Lava Cake

TRUFFLES

8 ounces good-quality semisweet chocolate

1 (8-ounce) container nondairy topping

CAKES
1 cup (2 sticks) margarine
8 ounces semisweet chocolate
4 eggs
4 egg yolks
3/4 cup sugar
3/4 cup flour, sifted

For the truffles
1.  Chop chocolate into small nuggets.
2.  Heat nondairy topping until very hot, but do not boil.
3.  Pour over chocolate and stir until completely melted and combined.
4.  Let mixture stand, covered, for 8 to 12 hours until firmed up.
5.  With a scoop or melon baller, scoop the mixture into small balls.

For the cakes
1.  Preheat oven to 400°F.
2.  Melt margarine with semisweet chocolate in a saucepan or microwave.
3.  Beat eggs, egg yolks and sugar with electric mixer until light colored.
4.  Mix in melted chocolate, then fold in flour by hand.
5.  Grease 8 ramekins.
6.  Pour batter into each ramekin until 3/4 full.
7.  Place a truffle in the center of each ramekin.
8.  Bake for 12 minutes.
9.  Cool slightly and dust with confectioners' sugar.
10.  Serve immediately with a scoop of vanilla ice-cream.

When trying the cake , I felt that it was missing a little something, so add whatever you like.  A little pinch of salt or some liqueur into the cake batter should suffice.

Enjoy!

Chocolate Pudding Pie

During the 9 days I like to try all those dairy recipes that I collect throughout the year.  This year I made a dairy chocolate pudding pie.  It was so easy and delicious!

Chocolate Pudding Pie

1 instant chocolate pudding mix
milk (amount according to directions on pudding box)
graham cracker crust
whip cream (canister)
rich's whip, whipped

1.  Prepare the pudding as directed on pudding box.
2.  Pour pudding into graham cracker crust.
3.  Place pie into fridge until the pudding solidifies (about 1-2 hours)
4.  Add whip cream to top using rich's whip and then decorate with whip cream from a canister.

Enjoy!