Cheese Tortellini: The Perfect Sauce Pairings Revealed

Cheese tortellini is a versatile dish that pairs well with various sauces, from creamy garlic butter and pesto to meat and tomato-based options. The type of sauce you choose depends on your taste preferences and desired level of indulgence.

For a quick and easy option, a simple garlic butter sauce with basil or a classic marinara sauce never goes amiss. If you're feeling more adventurous, try a creamy tomato sauce with spinach and Parmesan cheese, a mouthwatering white wine cream sauce, or a brown butter sauce with sage.

If you're a meat-lover, ground beef, Italian sausage, or grilled chicken in a Bolognese-style sauce can take your tortellini to the next level. And for a true indulgence, why not try a four-cheese tortellini with a creamy garlic butter sauce?

The possibilities are endless, so feel free to experiment and find your perfect pairing!

Creamy tomato sauce with burrata cheese

Ingredients

• 1 24-ounce jar marinara sauce (or 3 cups homemade marinara sauce)
• 20 ounces cheese tortellini (fresh or frozen)
• 1/4 cup fresh basil (roughly chopped, plus more for serving)
• 1 clove garlic (grated or finely minced)
• Pinch of red pepper flakes (optional)
• 8 ounces burrata cheese (at room temperature)

Method

Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions. Drain and set aside.

To make the creamy tomato sauce, pour the marinara sauce into a large skillet and bring it to a simmer. Add in the heavy cream, basil, garlic, and red pepper flakes. Stir well.

Next, add the cooked tortellini to the skillet and toss to combine with the sauce.

To serve, scoop the tortellini with creamy tomato sauce into bowls. Top with burrata cheese and fresh basil.

Tips

• Set the burrata on the counter while you make the rest of the dish. Room-temperature burrata will melt quickly and stretch beautifully when mixed with the hot tortellini.
• For an extra cheesy kick, stir in some ricotta, parmesan, or mozzarella cheese into the sauce-coated tortellini. Top each bowl with extra parmesan for an even cheesier experience.
• To enhance the garlic flavour, replace the fresh garlic with roasted garlic.
• For a lighter option, replace the heavy cream with milk or dairy-free milk/creamer. Keep in mind that this will result in a less creamy dish.
• For added nutrition, stir in some kale, spinach, or sun-dried tomatoes.
• For a meatier dish, replace the marinara sauce with bolognese sauce, use meat-stuffed tortellini, or stir in some Italian sausage.

Chicken broth

To make the broth, you can use the leftover carcass from a roast chicken, along with wings for added meat. Cover the carcass with water and bring to a gentle simmer. Add in chopped celery, carrots, parsley stems, and saffron (optional). Let the broth simmer for at least 2 hours and up to 4 hours. Strain the broth and keep it warm on low heat.

For the tortellini, make a pasta dough with flour, eggs, and yolks. Knead the dough and let it rest. Meanwhile, prepare the filling by mixing cooked chicken, lemon zest, parmesan cheese, and nutmeg. Roll out the dough, cut out squares, and fill them with the chicken mixture. Fold the squares into triangles and then fold them around your finger to form the tortellini shape. Boil the tortellini in salty water until they float, and then serve them in the warm broth.

You can also add other ingredients to the soup, such as watercress, scallions, hot pepper sauce, and grated Romano or Parmesan cheese. It is important to note that you should not boil the broth if you want to achieve a clear and concise broth. Additionally, boiling the tortellini in the broth will cloud it due to the starch from the pasta, so it is best to boil them separately.

Pesto cream sauce

A pesto cream sauce is a great option for cheese tortellini, and it can be made and served in under 30 minutes. The sauce is a simple combination of pesto, cream, butter, and Parmesan cheese. Here is a step-by-step guide on how to make it:

Ingredients:

• Pesto (preferably homemade with fresh basil, olive oil, garlic, and pine nuts)
• Heavy cream or half-and-half
• Butter (unsalted)
• Freshly grated Parmesan cheese
• Cooked cheese tortellini
• Optional: steamed broccoli florets, baby spinach, or other vegetables of your choice

Instructions:

• Prepare the pesto in a food processor if making it from scratch.
• Cook the tortellini according to the package instructions in a large pot of boiling water. Drain the tortellini and set it aside.
• In a large skillet or saucepan, combine the heavy cream/half-and-half, butter, and pesto. Heat this mixture over medium heat, whisking until everything is well combined and melted. Do not let it boil.
• Remove the pan from the heat and season the sauce with freshly ground black pepper to taste.
• If desired, add steamed broccoli florets or other vegetables to the sauce and toss to combine.
• Finally, add the cooked tortellini to the sauce and toss gently to coat the pasta.
• Serve the pesto cream sauce tortellini immediately, garnished with additional Parmesan cheese and fresh basil leaves.

Tips and Variations:

• You can use whole milk or heavy cream instead of half-and-half. If using cream, omit the butter, and if using milk, add an extra tablespoon of butter.
• Try different types of pesto, such as walnut pesto or arugula pesto, for a unique twist.
• If you want to make this a complete meal, add some protein like grilled chicken breast or shrimp.
• For a lighter option, you can skip the cream altogether and toss the tortellini with just pesto, a drizzle of olive oil, and some Parmesan cheese.

Enjoy your delicious and creamy pesto tortellini!

Browned butter with sage

To make this dish, start by bringing a pot of salted water to a boil. Meanwhile, melt butter in a skillet over medium heat and cook until it begins to brown. Keep a close eye on the butter to ensure it doesn't burn. Once the butter is browned, add sage leaves and remove from the heat. You can leave the sage leaves whole or thinly slice them into strips. Add lemon juice to balance the richness of the browned butter and grated black pepper to taste.

Cook the tortellini in the boiling water according to the package instructions, then drain. Toss the cooked tortellini in the skillet with the browned butter and sage sauce, coating the pasta well. Serve immediately, garnished with grated Parmesan cheese.

For an extra crunch and nutty flavour, you can also add toasted walnuts to the sauce. Simply chop some walnuts to the size of peas and add them to the skillet with smashed garlic cloves. Cook until the walnuts, garlic, and butter solids are lightly golden brown, stirring often. Then, follow the rest of the steps as outlined above.

Bolognese sauce

Ingredients:

• Olive oil
• Onion
• Carrot
• Celery
• Garlic
• Ground beef or other ground meat (traditionally beef, but pork, turkey, or chicken are also options)
• Spices (oregano, thyme, red pepper flakes, nutmeg, basil)
• Dry red wine
• Crushed tomatoes
• Tomato paste
• Salt and pepper
• Heavy cream
• Freshly grated Parmesan cheese
• Cheese tortellini

Instructions:

Start by pureeing the onion, carrot, celery, and garlic in a food processor until a paste forms. This step intensifies the flavor of the sauce. Heat olive oil in a large skillet over medium-high heat, add the pureed vegetables, and cook until browned.

Add the ground beef, crumbling it with a wooden spoon, and cook until browned. Stir in the spices and cook for an additional minute. Pour in the wine to deglaze the pan and cook for another minute.

Add the crushed tomatoes, tomato paste, salt, and pepper, stirring to combine, and bring to a boil. Lower the heat and simmer for about 10 minutes. While the sauce is simmering, cook the tortellini in a separate pot according to the package instructions.

To finish the sauce, add the nutmeg, basil, and heavy cream. Drain the cooked tortellini and add it to the sauce, stirring in the Parmesan cheese. Top with additional Parmesan and basil, if desired.

Tips:

• Use quality dry red wine that you would be willing to drink. The flavor of the sauce comes from the wine. Chianti or Pinot Noir are good choices.
• If using fresh herbs, triple the amount as their flavor is not as strong as dried herbs.
• Cook the tortellini until just al dente, as it will continue to cook when tossed in the sauce.
• Use freshly grated Parmesan cheese to finish the sauce. Pre-shredded Parmesan often contains wood pulp, and blocks of Parmesan are also cheaper.

Variations:

• While ground beef is traditional, you can use ground pork, turkey, or chicken for a different flavor profile.
• Milk can be used as a substitute for heavy cream if a lighter sauce is preferred.
• Although tortellini is the traditional pasta for this dish, feel free to experiment with other pasta shapes such as pappardelle, rigatoni, or orecchiette.

Frequently asked questions