Bushra Griffith
There are many different sauces that can be used for cheese tortellini, including garlic butter sauce, tomato cream sauce, and quick tomato sauce. Cheese tortellini is a type of stuffed pasta that is usually filled with cheeses such as ricotta, Parmesan, Romano, mozzarella, or Asiago. The pasta can be refrigerated, frozen, or dried, and the cooking time varies accordingly. The sauce can be made with a variety of ingredients, such as butter, olive oil, garlic, basil, oregano, salt, pepper, milk, half-and-half, spinach, and Parmesan cheese. The sauce is typically simmered on the stovetop while the tortellini boils, and the dish can be served with a fresh salad and crusty bread.
Characteristics and their values for sauce to be used with cheese tortellini:
| Characteristics | Values |
|---|---|
| Sauce Type | Tomato, Marinara, Cream, Pesto, Walnut, Avocado Pesto, White Wine Cream, Garlic Butter, Roasted Red Pepper |
| Ingredients | Tomato Puree, Garlic, Basil, Salt, Pepper, Milk, Parmesan Cheese, Spinach, Olive Oil, Flour, Sugar, Oregano, Parsley, Asiago Cheese, Half and Half, Chicken Broth, Cornstarch, Chicken Broth, Baby Spinach, Heavy Cream, Mushrooms, Meat, Vegetables, Broth, Lemon Juice, Butter |
| Preparation Method | Boil, Simmer, Whisk, Stir, Drain, Reheat, Garnish, Sauté, Melt, Brown |
| Time | Less than 15 minutes, 15 minutes, 20 minutes, 30 minutes |
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What You'll Learn
Tomato cream sauce
This simple and quick recipe for cheese tortellini in tomato cream sauce is perfect for a weeknight meal. It is ready in under half an hour and can be made in one pan, meaning minimal cleanup. The sauce is made from a combination of cream and tomatoes with a touch of aged cheese.
Ingredients
- Cheese tortellini ?(fresh or frozen)
- Tomato puree or tomato sauce
- Garlic
- Basil
- Salt and pepper
- Milk
- Half and half
- Parmesan cheese
- Baby spinach
- Olive oil
- Onion
- Oregano
- Sugar
- Italian seasoning
- Butter
Instructions
Start by heating a large pot of salted water to boil. Then, heat a large saucepan over medium heat and add olive oil. Cook the onion in the olive oil until tender. Next, add the garlic, basil, and oregano and stir until fragrant. Add the tomato puree or sauce, sugar, and Italian seasoning and stir until well combined. You can also add in some butter for extra creaminess.
In a separate bowl, whisk together the milk and half and half. Then, stir this mixture into the saucepan along with the Parmesan cheese. Bring the sauce to a simmer and let it thicken. Meanwhile, cook the tortellini in the boiling water according to the package directions. Drain the tortellini and add it to the saucepan with the sauce. Stir in the baby spinach and let it wilt slightly. Serve with an additional sprinkle of Parmesan cheese and fresh parsley or basil.
Variations
This recipe can be adapted in several ways. You can use sun-dried tomato pesto instead of tomato puree or sauce for a more intense tomato flavor. You can also add in other vegetables such as mushrooms, zucchini, or eggplant, or meat such as Italian sausage or shredded chicken. For a dairy-free option, you can try using coconut milk instead of dairy milk. Finally, you can adjust the consistency of the sauce by adding more cream or some chicken or vegetable broth to thin it out if it becomes too thick.
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Pesto
If you do choose to use pesto as a sauce for cheese tortellini, it is recommended to use a good-quality pesto. Look for a brand with a layer of oil covering the sauce, which ensures it stays fresh. You can also make your own pesto. To make your own, blend walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
To make cheese tortellini with pesto, boil a large pot of water and season with salt. Boil the tortellini until al dente, according to the package instructions. Drain the tortellini, reserving some of the pasta water. Heat oil in the pot and add shallots, cooking until soft. Add garlic, red pepper flakes, salt, and pepper, and cook until fragrant. Return the tortellini to the pot and add the pesto, pasta water, lemon zest, lemon juice, and parmesan cheese. Toss to combine and adjust the seasoning as needed.
You can also add vegetables to this dish, such as spinach, artichoke hearts, bell peppers, peas, or black olives.
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Walnut sauce
The sauce originates from the Italian region of Liguria, where it is known as "agliata bianca" or "agliata alle noci," which translates to "walnut agliata." Agliata is a Ligurian garlic sauce that dates back to Ancient Rome and is typically made with garlic, olive oil, breadcrumbs, and vinegar.
To make walnut sauce, you will need the following ingredients:
- Walnuts (fresh or dried)
- Bread
- Milk
- Garlic
- Marjoram
- Parmesan cheese
- Salt
- Olive oil
- Lukewarm water
- Start by preparing the walnuts. Some recipes suggest immersing the walnuts in boiling water for a few seconds to remove the outer rind. This step is optional but can make the sauce less bitter and sweeter.
- Soak the bread in milk until it is completely wet, then drain and squeeze out the excess milk.
- Place the drained bread in a blender or food processor along with the walnuts, garlic, marjoram, Parmesan cheese, and salt.
- Blend the ingredients until the walnuts are well crumbled and the mixture is smooth.
- Add olive oil and lukewarm water as needed to achieve the desired consistency. The sauce should be thick and creamy.
- Before serving, dilute the sauce with some pasta cooking water to make it more liquid.
- Add the cooked pasta to the sauce and mix well.
- Finally, season with additional walnut pieces, black pepper, and more cheese to taste.
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Marinara sauce
A basic marinara sauce is made with tomatoes, garlic, herbs, and seasoning. Some recipes suggest adding cream to the sauce to make it richer and creamier. This is a good option for those who want a more indulgent dish. The sauce is also very adaptable; for a more luxurious version, you can add cream cheese and top with mozzarella, or for a lighter option, you can use milk instead of cream.
To make a simple marinara sauce, you can use canned tomatoes, garlic, basil, salt, and pepper, and simmer these with milk, half-and-half, and Parmesan cheese. You can also add other herbs and spices, such as oregano, and sugar to taste. This sauce is then combined with cooked tortellini and served with a fresh salad and crusty bread.
For a heartier meal, you can add meat to the sauce, such as Italian sausage, ground beef, or shredded chicken. You can also add vegetables, such as zucchini, mushrooms, spinach, or roasted eggplant. For extra flavour, you could add marinated artichokes, chilli flakes, or chopped salami.
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Balsamic vinegar
One recipe for cheese tortellini with a balsamic glaze involves making a sage butter sauce to toss with the tortellini. To make the sauce, add butter to a saucepan with fresh sage and cook until the butter browns. The sage infuses its flavour into the butter, creating an aromatic sauce. After draining the cooked tortellini, add it to the sage butter sauce and plate it. Finally, drizzle the balsamic glaze over the tortellini before serving.
The beauty of using balsamic vinegar as a sauce is that it enhances the flavour of the tortellini filling, allowing you to taste more of it. You can experiment with different infused balsamic vinegar flavours, such as cranberry pear white balsamic, or use a Black Label Balsamic vinegar for a touch of sweetness.
So, if you're looking for a quick and delicious sauce to pair with your cheese tortellini, balsamic vinegar is an excellent choice. Its versatility and unique flavour profile make it a worthwhile addition to your culinary repertoire.
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Frequently asked questions
There are many different sauces that can be used for cheese tortellini, including tomato-based sauces, cream-based sauces, and broth-based sauces.
Some examples of tomato-based sauces for cheese tortellini include tomato cream sauce, marinara sauce, and quick tomato sauce.
Some examples of cream-based sauces for cheese tortellini include garlic butter sauce, white wine cream sauce, browned butter sauce, walnut sauce, and avocado pesto.
Broth-based sauces for cheese tortellini can be as simple as a plain broth or capon broth. You can also add a drizzle of olive oil, a pinch of salt, and some Parmesan cheese.
