Randy Chandler
There are many different sauces that can be used for cheese tortellini, with some of the most popular being garlic butter sauce, tomato cream sauce, meat sauce, and mushroom cream sauce. The choice of sauce depends on individual preferences, with some sauces offering a creamy texture, while others provide a spicy kick or a rich, savory flavor. Cheese tortellini is a versatile dish that can be adapted to suit different tastes and dietary preferences, as it can be served as a vegetarian option or with meat. It is also a convenient option for a quick meal, as it can be prepared in advance and takes less than 20 minutes to cook.
| Characteristics | Values |
|---|---|
| Type of Sauce | Garlic Butter Sauce, Tomato Cream Sauce, Meat Sauce, Cream Sauce, White Wine Cream Sauce, Marinara Sauce |
| Ingredients | Chicken Broth, Cornstarch, Butter, Parmesan Cheese, Basil, Tomato Puree, Milk, Half and Half, Baby Spinach, Red Pepper Flakes, Flour, Olive Oil, Asiago Cheese, Garlic, White Wine, Parsley, Onion, Ground Beef, Marinara Sauce |
| Preparation Time | 20 minutes, 30 minutes, 2 hours, 4 hours |
| Storage | Store in an airtight container in the refrigerator for up to a week, can be frozen for up to 3 months |
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What You'll Learn
Tomato cream sauce
Ingredients
- Butter
- Garlic
- Tomato paste
- Red pepper flakes (optional)
- Tomato sauce
- Milk
- Half and half
- Parmesan cheese
- Italian seasoning
- Salt
- Pepper
- Fresh basil (optional)
- Baby spinach
Instructions
- Boil a large pot of water. Add salt to the water to bring out more flavor in the cheese tortellini.
- Cook the tortellini according to package directions until tender. Drain the tortellini once cooked.
- Melt the butter in a saucepan.
- Sauté the garlic, along with the red pepper flakes if you want a little spice, in the butter for about a minute.
- Stir in the tomato paste, tomato sauce, milk, half and half, and Italian seasoning.
- Whisk until you have a smooth sauce.
- Season with salt and pepper to taste.
- Add the cooked tortellini to the saucepan and stir well.
- Cover the pan and cook for 5 minutes.
- Stir in the baby spinach and let the heat wilt the spinach slightly.
- Serve with grated or shredded Parmesan cheese on top.
Tips
- You can add a pinch of sugar to the sauce to cut down on the acidity from the tomatoes.
- If the sauce becomes too thick, add some more cream or chicken/vegetable broth to thin it out.
- Fresh basil is an optional garnish but adds a nice pop of color.
- This recipe can be made in just one pan in 15 minutes!
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Meat sauce
To make a meat sauce, start by browning some ground beef in a pan. You can use 90% lean ground beef, which has plenty of flavour with minimal grease. However, you can also use meat with a higher fat content, but be sure to drain any excess grease from the pan before adding the marinara sauce. You can also use Italian sausage, ground turkey, or grilled chicken instead of, or in addition to, the beef.
Next, add some chopped onions and garlic to the pan and cook them with the beef. You can also add your favourite vegetables, such as roasted zucchini, eggplant, bell peppers, or mushrooms. If you want to add a nutty flavour to the sauce, you can include some pine nuts.
Then, add your chosen meat, garlic, and onions to a slow cooker, along with a jar of your favourite marinara sauce. You can also make your own marinara sauce if you prefer. Set the slow cooker to high and cook for two hours, or set it to low and cook for four hours. If you want a creamy sauce, you can add half a cup of heavy cream and let the sauce simmer for an extra five minutes to thicken.
Finally, stir the cooked cheese tortellini into the meat sauce and cook for another 10 minutes. When serving, garnish the dish with some chopped parsley and grated parmesan cheese.
This recipe is a quick and easy dinner option that can be on the table in just 20 minutes, and it's perfect for the whole family.
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Garlic butter sauce
Cheese tortellini is a versatile dish that pairs well with various sauces, and garlic butter sauce is a popular choice. This sauce is easy to make and can be prepared with simple ingredients, making it a quick and convenient option for a weeknight meal or a party appetizer. Here is a step-by-step guide to making delicious garlic butter sauce for your cheese tortellini:
Ingredients:
- Butter (unsalted)
- Garlic
- Chicken broth (preferably homemade or a batch made from "Better than Bouillon")
- Cornstarch or all-purpose flour
- Parmesan cheese
- Fresh basil (optional)
Cooking the Tortellini:
Start by cooking the cheese tortellini according to the package instructions. The cooking time will vary depending on whether you are using frozen, refrigerated, or dried tortellini. For refrigerated or fresh tortellini, boil it for about 2 to 3 minutes until it floats to the top. For dried tortellini, follow the package instructions, which typically recommend boiling for about 10 to 11 minutes.
Preparing the Garlic Butter Sauce:
In a separate skillet or saucepan, melt the butter over medium heat. It is important to use a skillet with a heavy bottom to prevent the butter from burning. Add smashed or crushed garlic cloves to the melted butter and stir continuously. You can use a knife, a rolling pin, a spoon, or a mortar and pestle to crush the garlic cloves before adding them to the butter. Continue stirring and cooking the mixture until you notice a strong garlic aroma, which should take about 2 to 5 minutes.
Adding Broth and Cornstarch:
Once the garlic and butter mixture is ready, it's time to add the chicken broth. Whisk together the chicken broth with cornstarch or all-purpose flour in a separate bowl. Then, pour this mixture into the skillet with the garlic and butter. Bring the entire mixture to a boil and simmer until it thickens, which should take about 2 to 3 minutes.
Combining Tortellini and Sauce:
Now, it's time to combine the cooked tortellini with the garlic butter sauce. Add the cooked tortellini to the skillet and toss it well to coat each piece evenly with the sauce. Make sure to drain the tortellini properly before adding it to the sauce.
Garnishing and Serving:
Finally, transfer the garlic butter tortellini to a serving dish. You can garnish it with freshly grated Parmesan cheese and chopped fresh basil, if desired. Serve immediately and enjoy the delicious combination of cheesy tortellini coated in a savory garlic butter sauce.
This garlic butter sauce is a simple yet flavorful addition to your cheese tortellini, and you can adjust the seasoning according to your taste preferences. It is a versatile sauce that can be adapted for vegetarian diets by substituting vegetable broth for chicken broth.
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Creamy Asiago and Parmesan sauce
This indulgent and creamy Asiago and Parmesan sauce is a perfect match for cheese tortellini. The sauce is rich, full of flavour, and can be whipped up in just 20 to 30 minutes.
Ingredients:
- Butter
- Olive oil
- Garlic
- Broth (chicken or vegetable)
- Heavy cream
- Asiago cheese
- Parmesan cheese
- Salt
- Pepper
- Spinach (optional)
Method:
Start by cooking the tortellini according to the package instructions. Rinse with cold water and drain. Next, heat some olive oil and butter in a large skillet over medium heat. Add minced garlic and cook for about a minute, stirring frequently. Now, add the broth and heavy cream to the skillet and bring to a boil, stirring continuously.
Once the liquids are boiling, immediately add the Asiago and Parmesan cheese. Reduce the heat to a medium simmer and keep stirring until the cheese melts, which should take about a minute. If the cheese lumps, simply increase the heat and keep stirring. Reduce the heat to a very low simmer and season with salt and pepper to taste. If the sauce becomes too thick, add more broth to thin it out.
Finally, add the cooked tortellini to the skillet and toss to coat. You can also add spinach at this stage if desired. Serve immediately, as cream-based sauces are best enjoyed fresh.
Tips:
- Asiago cheese can be substituted with Parmesan, mozzarella, fontina, or smoked gouda.
- For a lighter sauce, use a combination of nonfat milk and heavy cream.
- To make the sauce ahead of time, cook the tortellini more al dente.
- To reheat, add a splash of milk or broth to loosen the sauce and use a stovetop for best results.
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Mushroom cream sauce
Cheese tortellini is a versatile dish that pairs well with various sauces. A mushroom cream sauce is an excellent option that adds flavour and texture to the pasta. Here is a detailed guide to making a delicious mushroom cream sauce for your cheese tortellini:
Ingredients:
- Mushrooms: White mushrooms, cremini, chanterelle, portobello, shiitake, mini portabella, or button mushrooms are all great choices.
- Cream: Heavy whipping cream or a combination of sour cream and cream cheese will create a rich and creamy sauce.
- Cheese: Parmesan cheese is a must-have for this sauce, but you can also mix in other cheeses like Asiago or Romano. Shredding the cheese from a block will enhance the flavour and melting.
- Butter: Use unsalted butter for a better flavour. Browning the butter is optional but adds a gourmet touch.
- Seasonings: Garlic, Italian seasoning, parsley, salt, black pepper, and fresh herbs like basil or oregano.
- Wine: A dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio adds depth to the sauce. Chicken broth can be used as a substitute.
Instructions:
- Dice or slice your mushrooms. Sauté them in butter over medium heat until they turn golden brown.
- Add garlic, Italian seasoning, and butter to the pan. Cook until the butter melts, then season with salt and black pepper.
- Pour in the wine to deglaze the pan and simmer for about 1 minute. If you prefer to avoid alcohol, use chicken or vegetable broth instead.
- Stir in the heavy whipping cream and bring the mixture to a simmer for about 5 minutes.
- Reduce the heat to low and add the grated parmesan cheese. Whisk quickly to combine, heating through.
- If you wish to thicken the sauce, add an additional 1/4 cup of grated parmesan cheese.
- In a separate pot, cook your cheese tortellini according to the package instructions. Fresh or refrigerated tortellini should be cooked for 2 to 3 minutes, while frozen tortellini may take 3 to 5 minutes.
- Combine the cooked tortellini with the mushroom cream sauce. Gently stir to coat the pasta with the sauce.
- For an extra indulgent touch, drizzle with truffle oil and stir to combine.
- Serve immediately. Garnish with extra parmesan cheese and fresh herbs if desired.
Feel free to customise the sauce to your taste. You can mix and match different types of mushrooms and add crushed red pepper flakes for a spicy kick. This mushroom cream sauce is sure to impress and elevate your cheese tortellini to the next level.
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Frequently asked questions
There are several sauce options for cheese tortellini, including garlic butter sauce, tomato cream sauce, meat sauce, and mushroom cream sauce.
To make garlic butter sauce for cheese tortellini, you will need chicken broth, cornstarch, butter, and garlic. First, bring the chicken broth and cornstarch mixture to a boil and simmer until it thickens. Then, add the cooked tortellini to the skillet and toss to coat. Finally, pour the dish into a serving bowl and garnish with Parmesan cheese and fresh basil.
To make tomato cream sauce for cheese tortellini, you will need tomato puree, garlic, basil, salt, pepper, milk, half and half, and Parmesan cheese. Start by heating the tomato sauce, salt, pepper, basil, and garlic in a saucepan over medium heat. Then, whisk together the flour, milk, and half and half in a separate bowl, and stir this mixture into the saucepan along with the Parmesan cheese. Reduce the heat to low and simmer until thick. Finally, add the cooked tortellini and baby spinach to the saucepan and stir to combine.
