Caicos Coconut Tortellini

samcello's ristorante villiggio

©2014

AuthorDartagnan
DifficultyIntermediate

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

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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
1

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

2

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.

3

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.

4

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

5

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

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
Optional
 2 tbsp crab meat, finely shredded

Directions

1

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

2

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.

3

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.

4

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

5

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

Caicos Coconut Tortellini