Randy Chandler
Cheese tortelloni is a versatile dish that can be served in many ways, including as an appetizer, a salad, a soup, or a casserole. The cooking time for tortelloni varies depending on whether it is fresh, frozen, or dried. For frozen tortelloni, simply add it to boiling water for 2 to 5 minutes, or until the pasta floats to the surface. Fresh or refrigerated tortelloni should be cooked for 2 to 3 minutes, while dried tortelloni takes the longest at 10 to 11 minutes. You can also cook tortelloni directly in a sauce, but this will increase the cooking time. To elevate your dish, consider adding ingredients like mushrooms, shrimp, prosciutto, or vegetables.
How to cook a cheese tortelloni:
| Characteristics | Values |
|---|---|
| Type of tortellini | Fresh, frozen, or dried |
| Tortellini fillings | Meat, cheese, vegetables (e.g., spinach), chicken |
| Cooking method | Boiling, baking, or cooking in sauce |
| Cooking time | 2-3 minutes for fresh/refrigerated, 6 -5 minutes for frozen, 10-11 minutes for dried |
| Doneness | Tortellini floats to the top, internal temperature of 165°F |
| Sauce | Tomato, garlic butter, marinara, alfredo, pesto, cream |
| Garnishes | Basil, parsley, Parmesan cheese, baby spinach |
| Storage | Refrigerate leftovers for up to 4-5 days, freeze uncooked tortellini for up to 2 months |
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What You'll Learn
Choosing the right type of tortelloni
Tortelloni are larger than tortellini, with a better filling-to-pasta ratio. The larger shape allows for more filling, so there is a lower concentration of pinched dough. The Italian word for tortellini, which are usually ring-shaped, is "little navels", while "tortelloni" means "bigger navel".
When choosing tortelloni, fresh, refrigerated pasta is better than frozen. It tends to be more delicate and less expensive. If you want to keep some tortelloni in the freezer, it's best to buy fresh pasta and freeze it yourself.
Some recommended brands of cheese tortelloni include:
- Costco's Kirkland Five-Cheese Tortelloni, which has a "balanced gush of cheese" and "delicately chewy" pasta.
- Rana's Cheese Lover's Tortelloni, which has almost the same filling recipe as the Costco tortelloni but in a smaller package.
- Signore Giovanni Rana's Cheese Lovers Tortelloni Refrigerated Pasta, which is also highly regarded, though it is mass-produced.
If you're looking for a vegetarian option, you can also make your own spinach tortelloni by blending spinach with ricotta and parmesan cheese for the filling.
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Preparing the sauce
The sauce is a key component of cheese tortelloni, and there are several options to choose from. A popular choice is a creamy tomato sauce, which can be made by heating tomato sauce, salt, pepper, basil, and garlic in a saucepan over medium heat. You can also add milk, half-and-half, and Parmesan cheese to this mixture for a creamier and richer sauce. Another option is a garlic butter sauce, which can be made by melting butter in a skillet over medium heat and adding garlic and dried basil. For a simpler option, you can use a store-bought marinara sauce or alfredo sauce and enhance it with pesto, parsley, or sun-dried tomatoes.
When making the sauce, it's important to consider the type of tortelloni you are using. If you are using frozen tortelloni, you can simmer the sauce on the stove-top while the pasta boils, aiming to finish them at the same time. This ensures that the tortelloni finishes cooking in the sauce, allowing it to absorb more flavour. If you are using dried tortelloni, you can cook the sauce separately and combine them afterward, as the longer cooking time for dried pasta may affect the consistency of the sauce.
For a creamier sauce, you can add milk, half-and-half, or cream to the tomato sauce. However, be mindful that adding dairy to the sauce may require additional cooking time to thicken it. You can also adjust the consistency of the sauce by adding some of the pasta cooking water; this can help loosen the sauce and create a more cohesive dish.
Additionally, seasoning is crucial to enhancing the flavour of the sauce. Be generous with salt and pepper, and consider using low-sodium chicken broth or homemade chicken broth for a more robust flavour. If you prefer a vegetarian option, you can substitute vegetable broth. Remember to taste the sauce as you cook and adjust the seasonings to your preference.
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Cooking the tortelloni
First, bring a large pot of water to a boil. Add a generous amount of salt to the water—this will bring out more flavour in the cheese tortelloni. Frozen tortelloni does not need to be thawed first. Simply drop it into the boiling water, adding a few minutes to the cooking time to account for it being frozen. If you are using dried tortelloni, it will take significantly longer to cook. If using fresh tortelloni, it will cook in less time.
Cook the tortelloni according to the package directions. It is done when it floats to the top of the water and has an internal temperature of 165 degrees Fahrenheit. You can use a thermometer to check this. Drain the tortelloni in a colander or remove it from the water using a slotted spoon or a kitchen spider.
If you would like to cook the tortelloni in a sauce, you can finish cooking it in a simmering sauce. However, you will need to increase the cooking time since the sauce will not be at a rolling boil. You can also add the cooked tortelloni to the sauce after the fact.
You can serve the tortelloni with butter, sauce, or your favourite recipe. For a simple sauce, melt butter in a skillet over medium heat until it foams. Add garlic and dried basil and sauté for a few minutes. Then, add broth and cornstarch, whisking to combine. You can also make a creamy tomato sauce by heating tomato sauce, salt, pepper, basil, and garlic in a saucepan. Whisk together flour, milk, and cream, and stir this mixture into the saucepan along with Parmesan cheese.
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Combining the sauce and tortelloni
There are several ways to combine the sauce and tortelloni. The first method is to cook the tortelloni separately and then add it to the sauce. Bring a large pot of salted water to a boil. Add the tortelloni and cook until tender, which should take around 2 to 3 minutes for fresh or refrigerated tortelloni, 3 to 5 minutes for frozen, and 10 to 11 minutes for dried. You can tell when tortelloni is cooked as it will float to the top of the water and have an internal temperature of 165 degrees Fahrenheit. Drain the tortelloni and set it aside. Meanwhile, prepare your desired sauce in a separate pan. Once the sauce is ready, add the drained tortelloni to the sauce and toss gently to combine. This method ensures that the tortelloni is cooked properly and does not become mushy.
Another way to combine the sauce and tortelloni is to cook the tortelloni directly in the sauce. Prepare your desired sauce in a pan and bring it to a simmer. Add the uncooked tortelloni directly to the sauce and stir gently to combine. Cook until the tortelloni is tender, which will take longer than cooking it in boiling water because the sauce is at a lower temperature. This method allows the tortelloni to absorb more of the sauce's flavors. However, be careful not to overcook the tortelloni, as it can become mushy.
When adding tortelloni to the sauce, use a slotted spoon or a wire mesh spoon (known as a spider) to gently lower the tortelloni into the sauce. Be careful not to break up the tortelloni or any other type of pasta used. You can also add a small amount of the pasta cooking water (about 1/2 cup) to the sauce to thin it out and create a more cohesive sauce. This step is especially important if you are using a thicker sauce, such as a cream-based sauce.
The ratio of sauce to pasta is also important. Depending on your preference, you may want a more or less saucy dish. As a general rule, aim for a ratio of 1:1 or 1 1/2:1 of sauce to pasta. However, you can always adjust this ratio to your taste. If you are making a dish with a lot of mix-ins, such as vegetables or meats, you may want to increase the amount of sauce to ensure that everything is coated properly.
Finally, when combining the sauce and tortelloni, consider the type of sauce and any additional ingredients you want to add. For a simple and classic option, a tomato cream sauce with Parmesan cheese and wilted baby spinach is a popular choice. For a heartier dish, you can add cooked shrimp, prosciutto, crispy bacon, or vegetables like blanched broccoli, red bell pepper, olives, or artichokes. Get creative and experiment with different sauces and ingredients to find your favorite combination!
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Serving suggestions
Cheese tortelloni is a versatile dish that can be served in many ways. Here are some serving suggestions:
- With garlic butter sauce: For a simple and tasty option, serve your cheese tortelloni with a garlic butter sauce. Start by cooking the tortelloni according to the package instructions. In a separate pan, melt some butter over medium heat until it foams, then add garlic and dried basil. Stir for a couple of minutes before adding the cooked tortelloni and tossing to coat. Sprinkle with Parmesan cheese and fresh basil or parsley for an extra touch of flavour.
- With tomato cream sauce: For a creamy and flavourful option, try serving your cheese tortelloni with a tomato cream sauce. Heat a saucepan over medium heat and add tomato sauce, salt, pepper, basil, and garlic. Cook until bubbling, then stir in a mixture of milk, flour, and half-and-half. Add Parmesan cheese and stir until the sauce thickens. Finally, add the cooked tortelloni and some baby spinach, allowing the heat to slightly wilt the spinach.
- With marinara sauce: Prepare a delicious marinara sauce in a slow cooker and let it cook all day. When it's dinnertime, add some tortelloni to the sauce and sprinkle with cheese. Enjoy with some bread on the side!
- As an appetizer: Thread cold tortelloni onto skewers with cherry tomatoes, basil, and mozzarella cheese for a filling party appetiser. Alternatively, use toothpicks or small skewers to serve up smaller portions of cheese tortelloni as bite-sized snacks.
- In a salad: Cheese tortelloni makes a great base for a pasta salad. Try making an Italian pasta salad with tortelloni instead of rotini, or go for a cold pasta salad with tortelloni, vegetables, and your choice of dressing.
- In a soup: Tortelloni can be added to soups instead of other types of pasta. Try making a sausage tortellini soup with Italian sausage, cheese tortelloni, and fresh kale for a quick and satisfying meal.
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Frequently asked questions
This depends on the type of tortelloni you are using. Fresh or refrigerated tortelloni will take 2-3 minutes, frozen tortelloni will take 3-5 minutes, and dried tortelloni will take 10-11 minutes. You can tell when tortelloni is cooked as it will float to the top of the water and have an internal temperature of 165°F.
There are many sauces that go well with cheese tortelloni, including marinara, tomato cream, alfredo, and garlic butter. You can also add ingredients such as wilted baby spinach, mushrooms, shrimp, prosciutto, or crispy bacon to your sauce.
Yes, you can cook tortelloni in a simmering sauce. However, you will need to increase the cooking time as the sauce will not be at a rolling boil. You can also finish cooking the tortelloni in the sauce after par-cooking it in water.
