This recipe is courtesy of Chef Lester Barnett, of Mystic Creek Golf Club & Banquet Center, making Tri-colored florentine tortellini filled with ricotta cheese and sun dried tomato chardonnay cream sauce.
1/2 teaspoon of oil
1/2 teaspoon of garlic
1/2 teaspoon fresh basil
4oz of vegetable stock
4oz of chardonnay wine
Let this thicken add tri-colored pasta, sun dried tomatoes, and fresh spinach (to taste), simmer, and thicken.
Garnish the bowl with Parmesan shavings and fresh herbs.