Name: Caicos Coconut Tortellini
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 7 oz DaVinci Parmeasan Tortillini; 2 cups heavy whipping cream; to taste HImalayan salt, ground fine; 2 pinches white pepper; 2 pinches garlic pepper; ½ tsp cayenne pepper; 1 tbsp Island Oasis Pina Colada Mix; ½ cup Gruyere cheese, grated; 1 tbsp roasted garlic compound butter; ¼ cup creme fraiche; ½ stick unsalted butter, divided into tablespoons, coated hard in flour then in the freezer for 10 minutes; 2 tbsp crab meat, finely shredded

©2022

AuthorDartagnan

DifficultyIntermediate

"a Samcello's Ristorante Villagio exclusive from the Villa Alexandra Cookbook"

Yields4 Servings

Prep Time30 minsCook Time20 minsTotal Time50 mins

7 oz DaVinci Parmeasan Tortillini

2 cups heavy whipping cream

to taste HImalayan salt, ground fine

2 pinches white pepper

2 pinches garlic pepper

½ tsp cayenne pepper

1 tbsp Island Oasis Pina Colada Mix

½ cup Gruyere cheese, grated

1 tbsp roasted garlic compound butter

¼ cup creme fraiche

½ stick unsalted butter, divided into tablespoons, coated hard in flour then in the freezer for 10 minutes

Optional

2 tbsp crab meat, finely shredded

In a 3 qt pan, boil tortellini and remove from heat 2 minutes before directions. Let stand in water.

Heat a saucier pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring.

Let cream firm up a bit then add pina colada mix, whisk in Gruyere, compound butter and creme fraiche until smooth, then whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.

When thickened to desired thickness remove and place plastic wrap directly on top of sauce. Keep warm.

Optional Final step. Stir in finely shredded crab meat until incorporated and heated.

CategorySamcello\'s Ristorante Villagio, Sides

Ingredients