Cheese Tortellini With Basil Cream Sauce

1. In a medium saucepan, sauté shallots and garlic in butter until softened.

2. Add flour; cook and stir one minute.

3. Stir in wine; cook one minute more.

4. Slowly add cream, mixing until smooth. Add cheese; cook over medium heat until smooth and thick.

5. Add fresh basil; mix well and pour over hot, cooked tortellini.

6. Garnish with basil leaves.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	174.3452 g
Protein	132.0298 g
Carbohydrates	371.6579 g
Energy	3474.4224 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7787 g
Water	603.4666 g
Aspartic acid	2.9334 g
Calcium, Ca	1864.342 mg
Lutein + zeaxanthin	1257.684 g
Fiber, total dietary	32.7809 g
Carotene, beta	670.2594 g
Niacin	21.2507 mg
Vitamin A, RAE	277.6056 g
Arginine	4.0599 g
Riboflavin	2.015 mg
Fatty acids, total saturated 20:1	0.1061 g
Glutamic acid	6.7336 g
Sodium, Na	3088.3569 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8552 g
Total lipid (fat)	174.3452 g
Manganese, Mn	6.1564 mg
Fructose	0.0038 g
Proline	1.519 g
Fatty acids, total saturated 16:0	20.8596 g
Fatty acids, total saturated 8:0	7.6002 g
Choline, total	80.1551 mg
Sugars, total	31.3604 g
Serine	1.5659 g
Fatty acids, total saturated 10:0	6.5369 g
Fatty acids, total saturated 18:0	9.8159 g
Fatty acids, total saturated 20:4 undifferentiated	0.0204 g
Vitamin B-6	1.7803 mg
Selenium, Se	162.8393 g
Ash	23.5939 g
Fatty acids, total saturated 18:1 undifferentiated	25.5707 g
Pantothenic acid	2.2836 mg
Phenylalanine	1.4445 g
Copper, Cu	2.9141 mg
Betaine	0.0756 mg
Thiamin	2.721 mg
Retinol	220.0076 g
Methionine	0.6688 g
Iron, Fe	24.5761 mg
Carbohydrate, by difference	371.6579 g
Phosphorus, P	2680.4579 mg
Folate, total	647.642 g
Tocopherol, gamma	0.0302 mg
Fatty acids, total saturated 4:0	1.4666 g
Alanine	1.5408 g
Cholesterol	230.3222 mg
Valine	1.6849 g
Fatty acids, total saturated 18:2 undifferentiated	15.6949 g
Glycine	1.7063 g
Glucose (dextrose)	0.0038 g
Fatty acids, total saturated 14:0	21.7458 g
Zinc, Zn	14.8507 mg
Isoleucine	1.2816 g
Fatty acids, total saturated 12:0	47.0784 g
Fatty acids, total polyunsaturated	16.5122 g
Leucine	2.205 g
Vitamin A, IU	1901.0131 IU
Folate, DFE	867.0671 g
Tryptophan	0.4681 g
Vitamin C, total ascorbic acid	39.2739 mg
Phytosterols	16 mg
Folic acid	316.3803 g
Galactose	0.051 g
Fatty acids, total saturated 6:0	1.122 g
Tyrosine	1.0645 g
Vitamin B-12	1.6965 g
Vitamin K (phylloquinone)	88.0116 g
Fatty acids, total saturated	117.2562 g
Histidine	0.7321 g
Fatty acids, total monounsaturated	27.1063 g
Threonine	1.2028 g
Folate, food	331.2617 g
Cryptoxanthin, beta	13.7967 g
Vitamin E (alpha-tocopherol)	1.1434 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0051 g
Magnesium, Mg	365.0131 mg
Lysine	1.2802 g
Potassium, K	3313.6779 mg
Cystine	0.4518 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.25 cup	0	0	0
Butter	0.25 cup	342	15.714	28.8
Cream	1.25 1/4	990	19.95	104.04
Parmesan cheese	1 cup	296	32	4
flour	1 tablespoon	36.1425	7.9128	0.1402
Garlic Clove	2	8.94	1.9836	0.03
Basil	0.66 ounce	4.3469	0.5008	0.121
shallot	2	230.4	53.76	0.32
basil leaf	2	0	0	0
tortellini	18 ounces	1566.593	239.8367	36.894