Cheese Tortellini in Garlic Butter Sauce
An easy, delicious recipe for Cheese Tortellini in garlic butter sauce. Whether you want a hot appetizer for a party or a tasty, comforting weeknight meal option, double the batch because everyone is going to love it! Use refrigerated or frozen cheese tortellini; either way, it’s ready in 15 minutes or less!
How do you cook cheese tortellini?
- Bring 4 quarts of water or broth to a boil for each pound of tortellini. Add salt if desired; I like 1 tablespoon salt if I’m using water. I do not add salt if I’m using broth.
- Add tortellini and cook until the tortellini floats to the top of the water and the internal temperature of a tortellini is 160 degrees:
- 2 to 3 minutes for refrigerated tortellini
- 3 to 5 minutes for frozen tortellini
- 10 to 11 minutes for dried tortellini
- Gently drain and follow remaining recipe instructions (or serve).
Although I typically purchase low-sodium chicken broth and unsalted butter, this particular recipe tasted a little off when I tested with those ingredients.
So, in this one instance I do not recommend the low-sodium options. If that’s what you have, just add a little salt to the finished dish until it tastes perfect.
What is the difference between a tortellini and a tortelloni?
Tortellini and tortelloni have the same basic shape. However, tortellini are smaller (generally about 2 grams each by weight) and tortelloni are larger (generally about 5 grams each by weight).
Both tortellini and tortelloni are commonly filled with cheese or vegetable fillings. Tortellini could also be filled with a meat mixture, but tortelloni are less likely to have a meat filling.
Tortellini, because of their small size, could easily be served in a soup or other broth-based dish. Tortelloni, however, are typically served only in a sauce.
Can you cook tortellini from frozen?
Yes, just bring 4 quarts of water and 1 tablespoon salt to boil for each pound of tortellini. Add the tortellini (unthawed) and cook until they float to the top, usually in about 3 to 5 minutes. The internal temperature of a tortellini should reach 165 degrees in the coldest spot.
What is the main difference between ravioli and tortellini?
Ravioli can be square or circular, but they are formed by pressing two pieces of dough together around a filling.
Tortellini are more like a dumpling where the dough is formed into a hat-like shape.
How long can you keep cooked cheese tortellini?
Cooked pasta, in general, keeps 3 to 4 days in the refrigerator. This recipe should be consumed within that timeframe as well (and the leftovers are excellent!)
Cheese Tortellini in Garlic Butter Sauce
An easy, delicious recipe for Cheese Tortellini in garlic butter sauce. Whether you want a hot appetizer for a party or a tasty, comforting weeknight meal option, double the batch because everyone is going to love it! Use refrigerated or frozen cheese tortellini; either way, it's ready in 15 minutes or less!
In a large pot, bring 2 1/2 cups broth to a boil. Add cheese tortellini. Return to a boil and cook until the tortellini float to the top of the water, about 3 minutes. The internal temperature of a tortellini should be 165ºF. Drain completely.
Meanwhile, whisk together remaining 1 1/2 cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.
Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.
- Pour into a serving dish and garnish with Parmesan cheese and parsley, if desired.
- To make this dish vegetarian, substitute vegetable broth for the chicken broth.
- Refrigerated tortellini can be substituted; it will float in 2 to 3 minutes. If you want to use dried tortellini, follow the instructions on the package (should be about 10 to 11 minutes).
- Serves 8 as an appetizer or first course (2 ounces per person, 275 calories per serving). Keep warm in a slow cooker if serving a buffet.
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