The Best Sauces To Elevate Your Ham And Cheese Tortellini

Ham and cheese tortellini is a popular dish that can be served with a variety of sauces. A simple and classic option is a light cream sauce with freshly grated Parmesan cheese. For a bolder flavour, a pesto or Alfredo sauce is a great choice. If you're feeling adventurous, why not try a spicy tomato cream sauce or a creamy horseradish sauce? Other options include BBQ sauce, chimichurri sauce, au jus, or a simple garlic butter sauce.

Cream sauce

A cream sauce is a perfect pairing for ham and cheese tortellini. The sauce is usually made with butter, flour, milk, and half-and-half cream, with some recipes adding cream cheese to make the sauce extra creamy and rich. To make the sauce, simply melt the butter over medium heat, add the flour and stir until combined, then gradually add the milk and cream. Bring the mixture to a boil while stirring continuously until it thickens.

The sauce is then seasoned with dried basil, garlic powder, and black pepper, and ingredients such as cubed ham, peas, and grated Romano cheese are added. The cooked tortellini is then added to the sauce and stirred until evenly coated. This creamy sauce is comforting and perfect for a busy weeknight dinner. It's simple to make and can be customised with different types of cheese or additional ingredients like asparagus or jalapenos.

Tomato-based sauce

Ingredients and Preparation:

• For a simple tomato sauce, you can use canned crushed tomatoes or fresh tomatoes. If using fresh tomatoes, blanch them in boiling water to remove the skins easily, then chop or blend them to your desired consistency.
• Sauté a finely chopped onion in olive oil or butter until translucent. You can also add minced garlic to enhance the flavour.
• Add the tomatoes and their juices to the onion and garlic mixture. Season with salt and pepper to taste. Let the sauce simmer for about 10 minutes to allow the flavours to meld.
• For a creamy tomato sauce, stir in some cream or milk and cook for an additional minute. This will give your sauce a richer texture and a slightly milder flavour.
• If you prefer a chunkier sauce, you can add diced tomatoes or crushed tomatoes with larger chunks. You can also add other vegetables like carrots, celery, or bell peppers for added texture and flavour.

Variations and Serving Suggestions:

• To add a touch of sweetness to your sauce, you can include a pinch of sugar or a drizzle of honey. This can help balance the acidity of the tomatoes.
• For a more robust flavour, consider adding herbs such as basil, oregano, or thyme. Fresh herbs added at the end of cooking will provide a brighter, more intense flavour.
• If you enjoy spicy food, add red pepper flakes or chopped fresh chillies to your sauce. This will give it a nice kick.
• When serving, top your ham and cheese tortellini with freshly grated Parmesan cheese and chopped fresh basil or parsley for added flavour and colour.
• You can also garnish your dish with crispy bacon bits or prosciutto strips for an extra indulgent touch.
• Remember to taste your sauce as you go and adjust the seasoning as needed. This will ensure that your tomato-based sauce is perfectly tailored to your preferences.

Pesto sauce

Ingredients:

• Fresh cheese tortellini (or swap for a different filling or mini ravioli)
• Olive oil
• Shallot (or sweet onion, red onion, scallion, or leek)
• Garlic (or garlic powder)
• Kosher salt and black pepper
• Parmesan cheese (or another hard, salty cheese like Pecorino Romano, Asiago, or Grana Padano)
• Lemon
• Fresh basil
• Pesto (store-bought or homemade)
• White balsamic vinegar (or regular balsamic vinegar)
• Cream or half-and-half (optional)

Optional Protein:

• Grilled chicken
• Crispy parmesan chicken cutlets
• Steak
• Fish
• Poached shrimp

Optional Add-ins:

• Spinach
• Artichoke hearts
• Bell pepper
• Peas
• Black olives
• Arugula
• Spinach
• Asparagus spears
• Sweet corn kernels
• Roasted summer squash
• Roasted cubed eggplant

Instructions:

First, bring a large pot of generously salted water to a boil and cook the tortellini to al dente according to the package instructions. Drain the tortellini, reserving about 1 cup of the pasta water, and set both aside.

Next, heat olive oil in the same pot and add the shallot, cooking until soft. Then, add the garlic, crushed red pepper flakes, salt, and pepper, cooking until fragrant. Remove the pot from the heat and transfer the aromatics to the bowl with the tortellini.

In a separate large bowl, combine the pesto, balsamic vinegar, and cream (if using). Whisk to combine, then add 1/4 cup of the reserved pasta water and whisk again to emulsify the sauce.

Add the cooked tortellini, sautéed aromatics, lemon zest, lemon juice, and half of the parmesan cheese to the bowl with the pesto sauce. Gently toss to combine, adjusting the seasoning to taste.

Finally, transfer the pesto tortellini to a serving platter or individual plates. Top with the remaining parmesan cheese, as well as any desired optional toppings, and serve.

Tips:

• For a creamy pesto, blend the pesto with the flesh of half an avocado in a food processor until smooth.
• To stretch the pesto sauce and add fiber, blend it with fresh baby spinach in a food processor until combined and slightly chunky.
• If the pesto sauce is too thick, thin it out with lemon juice, pasta water, or broth.
• This dish is best served at room temperature or slightly warm, as high heat can negatively impact the flavor and color of the pesto.

Enjoy this delicious and versatile pesto tortellini dish!

Bolognese sauce

Ingredients

For a tortellini bolognese, you will need:

• 2 tablespoons of olive oil
• 1/2 large sweet onion, diced
• 1 large carrot, diced
• 1 rib of celery, diced
• 4 cloves of garlic, minced
• 1 pound of ground beef
• 1 tablespoon of dried oregano
• 1/2 teaspoon of dried thyme
• 1/4 teaspoon of crushed red pepper flakes
• 1 cup of dry red wine
• 1 28-ounce can of crushed tomatoes
• 1/4 cup of tomato paste
• 1 teaspoon of sea salt
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of dried nutmeg
• 1/4 cup of fresh basil, chopped
• 1/3 cup of heavy cream
• 3/4 cup of freshly grated Parmesan cheese
• 1 20-ounce package of refrigerated cheese tortellini

Method

First, puree the onion, carrot, celery, and garlic in a food processor until a paste forms. Heat the olive oil in a large skillet over medium-high heat, and then add the pureed vegetables. Cook for about 10 minutes, until the water has evaporated and the vegetables have become brown.

Next, add the ground beef to the skillet, crumbling it with a wooden spoon. Cook for about 5-7 minutes, until the meat is cooked through and beginning to brown. Stir in the oregano, thyme, and red pepper flakes, and cook for an additional minute. Pour in the wine to deglaze the pan, and cook for another minute.

Then, add the crushed tomatoes, tomato paste, salt, and pepper to the skillet, stirring to combine. Bring the mixture to a boil, and then lower the heat and let it simmer for 10 minutes. While the sauce is simmering, cook the tortellini according to the package directions in a separate pot of salted water.

Finally, stir the nutmeg, basil, and cream into the sauce. Drain the cooked tortellini and add it to the sauce, along with the grated Parmesan cheese. Top with additional Parmesan and basil, if desired.

Tips

• You can skip pureeing the vegetables and just cook them in the skillet before adding the beef if you prefer.
• Use a quality dry red wine that you would be willing to drink. The flavour of the sauce comes from the wine. Chianti or Pinot Noir are the best options.
• If using fresh herbs, triple the amount as it isn't as strong as dried herbs.
• Cook the tortellini until it is just al dente, as it will continue to cook when you toss it in the sauce.
• Always use freshly grated Parmesan cheese to finish the dish. Pre-shredded Parmesan cheese contains wood pulp and is more expensive.

Chimichurri sauce

To make the chimichurri sauce, you can start by finely chopping the parsley and garlic. You can also add in other herbs like oregano or thyme for extra flavour. Next, you'll want to whisk together the olive oil, vinegar, and red pepper flakes. Then, simply combine the chopped herbs and garlic with the whisked mixture. You can adjust the seasoning to taste and add more olive oil or vinegar if needed.

When serving the ham and cheese tortellini with chimichurri sauce, you can drizzle the sauce over the tortellini or serve it on the side as a dipping sauce. The sauce will add a fresh and vibrant dimension to the dish, cutting through the richness of the tortellini.

Frequently asked questions