Cheese Tortellini Pasta: Best Sauce Pairings To Try

Cheese tortellini is a versatile dish that pairs well with various sauces, and the options are endless, from creamy garlic butter sauce to tomato-based sauces and even pesto. The type of sauce you choose depends on your taste preferences and how indulgent you want to be.

A classic four-cheese tortellini is a perfect choice for a creamy garlic butter sauce. The nutty flavour of browned butter complements the salty, crumbly hard Italian cheese, like Parmesan, Pecorino, or Romano. This sauce is quick and easy to make, and you can add herbs and seasonings to elevate the flavours.

If you're looking for something more savoury, a tomato-based sauce is an excellent option. Canned diced tomatoes, onion, garlic, and heavy cream create a rich and hearty dish, especially when paired with cheese-filled tortellini. You can also add proteins like Italian sausage, shredded chicken, or meatballs to make it even heartier.

For a lighter option, pesto is a great choice. The combination of fresh basil, garlic, pine nuts, and olive oil creates a bright and flavourful sauce that pairs well with any type of tortellini.

So, whether you're in the mood for something creamy, savoury, or light, there's a sauce to satisfy your taste buds when it comes to cheese tortellini.

Garlic Butter Sauce

Ingredients

• 32 ounces chicken broth or vegetable broth
• 2 tablespoons cornstarch
• 1 (16 oz.) package frozen cheese tortellini
• 4 tablespoons butter
• 2-3 cloves garlic, minced
• 2 teaspoons dried basil
• 1/4 cup freshly grated Parmesan cheese for garnish
• Fresh basil chiffonade, for garnish (optional)

Instructions

• Set aside 1 ½ cups of broth in a small bowl and whisk the cornstarch into it.
• Heat the remaining broth in a saucepan until boiling.
• Add tortellini and cook until the tortellini floats to the top of the water and the internal temperature reaches 165°F.
• Gently drain and set aside.
• In a non-stick skillet, melt the butter over medium heat until it foams.
• Add the garlic and dried basil and stir for 2 minutes to sauté the garlic.
• Then, add the broth and cornstarch mixture and bring to a boil.
• Turn the heat down and simmer until the mixture thickens, which should take around 1-2 minutes.
• Stir in the al dente tortellini and toss in the garlic butter mixture to coat every piece.
• Garnish with fresh basil or parsley and Parmesan cheese.

Tips

• This recipe serves 4 hearty main course servings. To serve as an appetizer or first course, it can feed up to 8 people.
• Store leftovers covered in the refrigerator for up to 4 days.
• To add more ingredients to the dish, cook down some mushrooms in olive oil with a little salt first, then proceed with the rest of the recipe.
• To make the dish a fuller meal, stir in cooked shrimp, prosciutto, crispy bacon, or veggies like blanched broccoli, red bell pepper, olives, or artichokes.
• For a party, use toothpicks or small skewers to serve appetizer portions.
• The cooking times in this recipe are based on frozen cheese tortellini. For fresh or refrigerated tortellini, cook for 2-3 minutes (it should be floating). For dried tortellini, follow the instructions on the package (around 10-11 minutes).
• Do not use unsalted butter or low-sodium chicken broth, or the sauce may be bland.

Tomato Cream Sauce

Ingredients

• 1 package (16 ounces) frozen/refrigerated cheese tortellini
• 1 small onion, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1-1/2 teaspoons dried basil
• 1-1/2 cups heavy whipping cream
• 1/2 cup grated Parmesan cheese
• Additional grated Parmesan cheese, optional

Method

First, cook the tortellini according to the package directions. Meanwhile, in a large skillet, saute the onion in olive oil until tender. Add the garlic and cook for one minute longer. Now, add the tomatoes, spinach, basil, salt and pepper. Cook the sauce, stirring it over medium heat until the excess liquid has evaporated, which should take about three minutes.

Next, stir in the cream and cheese. Bring the pan to a boil, then reduce the heat to medium-low and simmer, uncovered, until the mixture thickens, which should take 8 to 10 minutes.

Finally, drain the cooked tortellini, and toss it with the sauce. You can garnish the finished dish with additional Parmesan, if desired.

Tips and Variations

• Change up the pasta: Cheese-filled tortellini is an excellent choice for this recipe, but definitely not your only option. Tortellini with spinach and cheese would complement the dish equally well. There’s plenty of protein in the dish as it is, but chicken- or beef-filled tortellini might appeal to diners who feel that dinner needs meat. Another option is to change your pasta shape—ravioli, agnolotti and cappelletti are all suitable choices.
• Opt for a different sauce: The tomato component of this sauce is very straightforward. Choosing a more complex or flavorful sauce is an easy way to elevate the end result. Vodka sauce, which already calls for heavy cream, is an ideal choice. Essentially, you’d be making a classic penne alla vodka, with filled tortellini in place of the penne.
• Add some meat: This recipe is perfect for a meatless-Monday meal. But there are still six other nights of the week, so you might want to change things up. Adding meat to the skillet is one way to do that. If you’re looking for added flavor, consider crisping some prosciutto, bacon or pancetta in the skillet. Set it aside to drain, then add it at the last minute or crumble it over the dish as a garnish. Italian sausage cut into coins and browned, or cut from its cases and cooked to crumbles, is another slam-dunk add-in. Sliced chicken breast works well too.
• Storage: Any leftover tortellini should be transferred to food-safe storage containers with tight-fitting lids and refrigerated as soon as possible after the meal. You can expect to get three to four days of refrigerator life from this recipe.
• Make-ahead: Cook the pasta until it’s just done, then drain it and immediately rinse it under cold running water to stop it from cooking any further. Misting it with oil from a spray bottle, or with a spritz of pan spray, can help keep the tortellini from sticking together during storage. Cook, cool and refrigerate the sauce separately. To serve, bring the sauce up to temperature in a deep skillet or Dutch oven, then stir in the tortellini. Serve the dish once the tortellini are warmed through.
• Freeze: Leftovers can be frozen in their sauce, in portion sizes, in a freezer-safe container with a tight-fitting lid. Since the recipe begins with frozen tortellini anyway, a better option is to make up just the sauce ahead of time and freeze it. You can reheat the sauce in the time it takes to cook your frozen tortellini.
• Don't use half-and-half: Not in this instance. Heavy cream has a high enough fat content to not curdle when it’s heated with the acidic tomatoes, but that’s not the case with half-and-half. If you’re concerned about calories, or watching your intake of saturated fats, take a smaller portion or think of this recipe as an occasional splurge.
• Use a prepared tomato sauce: Sure! Sauteing the garlic and onion is optional in that scenario, though if you have time it will make your store-bought sauce taste homemade. Add your tomato sauce to the skillet, bring it up to a simmer, then add the cream and proceed with the recipe.
• Use fresh tortellini: Absolutely. The only difference is that the fresh kind will cook faster than frozen, so you may want to start the sauce first while your pasta water boils. Around the time you add the heavy cream, drop your tortellini in the water and let them cook. They’ll still be done before the sauce, but that’s fine. You can cook and drain them, then go back to monitoring the sauce for those last few minutes as it thickens. Bonus points if you go for the gusto and make your own tortellini with homemade fresh pasta!

White Wine Sauce

A white wine sauce is a great pairing with cheese tortellini. It is a simple and quick recipe that can be made in 20 minutes. It is a vegetarian dish that is light and creamy, with a rich texture.

Ingredients:

• Butter
• Olive Oil
• Garlic
• Dried Oregano or other dried herbs such as thyme, rosemary, or sage
• White Wine (a dry wine such as Pinot Grigio or Sauvignon Blanc)
• Grape or Cherry Tomatoes
• Heavy Cream (or half-and-half for a thinner sauce)
• Spinach and/or Arugula
• Salt and Pepper
• Fresh Parsley and Parmesan to garnish

Method:

• Melt butter with olive oil in a large pan over medium-low heat.
• Sauté garlic, oregano, salt, and pepper for about a minute.
• Add the white wine and simmer for 5 minutes, stirring occasionally.
• Add the tomatoes with a pinch of salt and pepper, and simmer for another 3 minutes.
• Stir in the greens and cook until wilted.
• Pour in the heavy cream.
• Add the cooked tortellini and toss to coat evenly.
• Season with salt and pepper to taste.
• Garnish with fresh parsley and Parmesan.

Tips:

• Salting the pasta water is a great way to boost the overall flavour of the dish.
• You can use this recipe as a base and switch up the ingredients to your preference or to use up any leftover veggies. Try sun-dried tomatoes with basil and zucchini, or roasted broccoli with mushrooms.
• For a simple, creamy tortellini, skip the vegetables altogether.
• This recipe can be made ahead of time and stored in the refrigerator for up to a week.

Enjoy your delicious, creamy white wine sauce with cheese tortellini!

Marinara Sauce

Ingredients:

• 1/2 pound ground beef
• 1/2 pound Italian sausage, casings removed
• 1 (16-ounce) jar of marinara sauce
• 1 (14.5-ounce) can Italian-style diced tomatoes, undrained
• 1 (4.5-ounce) can sliced mushrooms
• 1 (9-ounce) package refrigerated or fresh cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese
• Salt and pepper to taste

Method:

Start by cooking the ground beef and Italian sausage in a large skillet over medium-high heat. Stir and cook until the meat is crumbly and browned, which should take about 10 minutes. Drain the excess grease.

Next, combine the cooked meats, marinara sauce, tomatoes, and mushrooms in a slow cooker. Cover the slow cooker and cook the mixture on low heat for 7 to 8 hours. This extended cooking time allows the flavours to meld and develop, creating a rich and tasty sauce.

After the sauce has cooked, stir in the refrigerated or fresh cheese tortellini. Sprinkle the shredded mozzarella and Cheddar cheese over the top. Cover the slow cooker again and continue cooking on low heat for about 15 more minutes, or until the tortellini is tender and the cheese has melted.

Serve this hearty dish with a sprinkle of freshly chopped parsley and grated Parmesan cheese. This meal is best served hot, and it's a great option for a comforting family dinner.

Variations:

You can customise this recipe to suit your taste preferences. For a vegetarian option, omit the ground beef and Italian sausage, and add more vegetables of your choice, such as roasted zucchini, eggplant, bell peppers, or mushrooms. You can also experiment with different types of tortellini, such as chicken, mushroom, spinach, or artichoke.

For a creamier sauce, add 1/2 cup of heavy cream to the marinara sauce and let it simmer for an extra 5 minutes to thicken. You can also add flavourings to the sauce, such as olives or pine nuts, to give it a unique twist.

This recipe is very versatile and can be adapted to your liking. Enjoy experimenting with different ingredients and creating your own unique version of cheese tortellini in marinara sauce!

Walnut Sauce

Ingredients:

• 1/3 cup of flat-leaf parsley with thick stems removed
• 2 cloves of garlic, smashed
• 3 tablespoons of grated Parmesan cheese (plus more for serving)
• 1/4 teaspoon of freshly ground black pepper
• 1/2 cup of chopped toasted walnuts
• 1 pound of fresh or frozen cheese tortellini
• 1/2 cup of chicken stock
• 2 tablespoons of butter
• Salt to taste

Method:

• In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
• In a large pot, boil salted water and cook the tortellini until done, which is about 4 minutes for fresh tortellini and 12 minutes for frozen.
• Reserve 1/2 cup of the pasta water and drain the tortellini.
• Toss the tortellini with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter.
• If the pasta seems dry, add more of the reserved pasta water.
• Sprinkle with additional Parmesan and pass more at the table, if desired.

Tips:

• Fresh tortellini is recommended, but frozen is a close second and great to have on hand. Both are better than dried tortellini.
• Look for a crisp, acidic white wine to cut through the richness of the walnuts. A Sauvignon Blanc from California or New Zealand would be a good choice.
• You can also add chicken stock, cheese, sage, salt, and pepper to taste to the walnut sauce.

Frequently asked questions