Tortellini Cheese: Best Sauce Pairings For A Flavorful Dish

Tortellini is a versatile dish that pairs well with a variety of sauces. For a quick and easy weeknight meal, you can toss tortellini with a simple garlic butter sauce, a creamy tomato sauce, or a homemade alfredo sauce.

If you're feeling more adventurous, you can try making a tortellini sauce with browned butter, garlic, and a blend of Asiago and Parmesan cheese. You could also experiment with adding different ingredients to your sauce, such as spinach, basil, or red pepper flakes.

No matter which sauce you choose, your tortellini is sure to be delicious and satisfying!

Garlic butter sauce

Ingredients

• 32 ounces chicken broth or vegetable broth
• 2 tablespoons cornstarch
• 1 (16-ounce) package frozen cheese tortellini
• 4 tablespoons butter
• 2 cloves garlic, minced
• 2 teaspoons dried basil
• 1/4 cup freshly grated Parmesan cheese for garnish
• Fresh basil or parsley, 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 reaches an internal temperature of 165°F.
• Gently drain the tortellini 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.
• Add the broth and cornstarch mixture and bring to a boil.
• Turn down the heat and simmer until the mixture thickens, about 1 to 2 minutes.
• Stir in the cooked tortellini and toss to coat with the garlic butter mixture.
• Garnish with freshly grated Parmesan cheese and fresh basil or parsley (optional).

Tips and Variations

• For a vegetarian version, substitute the chicken broth with vegetable broth.
• All-purpose flour can be substituted for cornstarch, but the sauce may need to be cooked for an additional 3 to 4 minutes.
• If using fresh or refrigerated tortellini, cook for 2 to 3 minutes (until floating). For dried tortellini, follow the package instructions (about 10 to 11 minutes).
• Do not substitute unsalted butter, as it may make the sauce bland.
• To add fresh mushrooms, cook them in olive oil with a pinch of salt before stirring in the garlic.
• For a heartier meal, add cooked shrimp, prosciutto, crispy bacon, or vegetables like broccoli, red bell pepper, olives, or artichokes.
• To serve as an appetizer, thread the tortellini onto toothpicks or small skewers.
• For a slow cooker option, keep the dish warm in a crockpot.
• Store leftovers covered in the refrigerator for up to 4 days.

Tomato cream sauce

Ingredients

• Cheese tortellini
• Onion
• Olive oil
• Garlic
• Diced tomatoes
• Frozen spinach
• Dried basil
• Heavy whipping cream
• Parmesan cheese

Method

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

Next, stir in the heavy cream and Parmesan cheese. Bring the pan to a boil, then reduce the heat and simmer until the mixture thickens (about 8-10 minutes). Finally, drain the cooked tortellini and toss it with the sauce. You can garnish the dish with additional Parmesan cheese if desired.

Tips and Variations

• You can use spinach and cheese tortellini or chicken/beef-filled tortellini for added protein.
• For a more complex sauce, try a vodka sauce or another flavourful tomato-based sauce.
• To add meat to the dish, try crisping up some prosciutto, bacon, or Italian sausage in the skillet.
• This recipe yields 3-4 days of leftovers stored in the refrigerator.
• It is not recommended to freeze this recipe, as dairy generally does not hold up well after thawing.

Marinara sauce

Ingredients:

• 2 (9-ounce) packages refrigerated cheese tortellini
• 2 cups marinara sauce
• 1 cup heavy whipping cream
• 2 tablespoons all-purpose flour
• 1/2 cup cold water
• 2 tablespoons olive oil
• 1/2 cup shredded parmesan cheese
• 1 tablespoon minced parsley
• 1/4 teaspoon pepper

Method:

• Cook the tortellini according to the package directions.
• In a large saucepan, combine the marinara sauce and cream.
• Gradually add the flour and water, stirring until smooth.
• Bring the mixture to a boil and cook for about 2 minutes, stirring occasionally, until thickened.
• Add the artichoke, thyme, and olive oil. Reduce the heat and simmer, uncovered, for 3-4 minutes, or until thoroughly heated.
• Drain the cooked tortellini and toss with the sauce.
• Sprinkle the dish with parmesan cheese, parsley, and pepper to taste.

You can also add some vegetables to this dish, such as mushrooms, or even some meat like Italian sausage to make it more hearty and flavourful.

Pesto

To make the dish, cook the tortellini according to the package instructions. Then, drain the pasta (do not rinse) and return it to the pot. Add the pesto sauce to the warm tortellini and stir until the pesto is evenly distributed. You can also add in some halved cherry or grape tomatoes, or diced plum tomatoes, for a pop of colour and a nice acidic contrast to the pesto.

This dish is best served at room temperature, or slightly warm or cold. If you are serving it hot, do not heat the pesto, as this will ruin the flavour, colour, and texture of the sauce. Instead, the residual heat from the cooked tortellini will be enough to heat the pesto through.

Walnut sauce

Ingredients:

• 1/2 cup butter, cubed
• 1/3 cup chopped walnuts, toasted
• 1/2 cup minced fresh parsley
• 1/4 cup shredded Parmesan cheese
• Coarsely ground pepper to taste
• 1 package (9 ounces) refrigerated cheese tortellini

Method:

• Cook the tortellini according to the package directions, drain, and keep warm.
• In the same pan, melt the butter.
• Stir in the tortellini, parsley, and walnuts; toss to coat.
• Sprinkle with cheese and pepper.

This recipe yields one cup with 650 calories, 48g fat, 123mg cholesterol, 677mg sodium, 42g carbohydrates, 17g protein, and takes 20 minutes to prepare.

For a lighter option, you can substitute the butter with olive oil. You can also add vegetables such as mushrooms, zucchini, or eggplant to make it a more hearty dish.

Frequently asked questions