Tortellini Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 people
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Calories
522 kcal
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Course
Main Course
Tortellini Sauce
Description
This recipe starts by preparing a sauce base mixing half-and-half with chicken broth and a blend of dried herbs including oregano, parsley, basil, mustard powder, black pepper, and onion powder. Butter is browned carefully with crushed garlic to add a subtle nutty flavor, aided by a splash of olive oil to prevent burning. Flour is stirred in to form a roux, which thickens the sauce and helps it maintain consistency upon cooling and reheating.
The prepared sauce mixture is gradually incorporated and brought to a simmer while the tortellini cooks al dente separately. After draining the pasta, cheeses — finely shredded Parmesan and Asiago — are stirred into the sauce over low heat until melted and smooth, creating a creamy coating for the tortellini. Seasoning with salt and black pepper is adjusted to taste. Fresh parsley adds color as garnish.
This sauce works well with refrigerated or frozen tortellini and can be customized by substituting heavy cream to thicken or milk to thin the sauce. For additional variation, sautéed mushrooms can be mixed in. Leftovers should be stored separately from pasta if possible and can be refrigerated for up to 3 days or frozen for longer storage.
Ingredients
Sauce
- 1 ½ cups half and half
- ½ cup chicken broth
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon parsley
- ¼ teaspoon onion powder
- ¼ teaspoon mustard powder
- ¼ teaspoon black pepper
Sauce/Tortellini
- 4 tablespoons butter salted
- 1 olive oil splash
- 3 cloves garlic crushed
- 2 tablespoons flour
- ½ cup Parmesan Cheese finely shredded
- ½ cup Asiago cheese finely shredded
- salt to taste
- black pepper to taste
- 20 oz. tortellini refrigerated or frozen. See notes
- parsley to garnish, fresh
Instructions
- Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- As you continue with the following steps, bring a large pot of salted water to a boil.
- Heat the butter and smashed garlic over medium heat for about 5 minutes. Lift the pan and swirl it around frequently as it cooks for even coloring. When it starts to turn brown, add a splash of olive oil. The light golden color of the butter will give it a subtle sweet, nutty flavor and the splash of olive oil will prevent the butter from burning.
- Add the flour and stir continuously for 1 to 2 minutes, until the raw flour smell is cooked off.
- Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
- Let the sauce simmer, uncovered, while you cook the tortellini to al dente according to package instructions. Drain once cooked.
- Reduce heat of the sauce to low and gradually stir in the parmesan and asiago cheese. Taste the sauce and season with salt and pepper, as needed.
- Add the drained tortellini and toss to combine. The sauce will continue to thicken upon standing. Serve!
Notes
- Browning the butter imparts a subtle nutty flavor; adding olive oil helps prevent it from burning.
- Use freshly shredded Parmesan and Asiago cheese for better melting and flavor compared to pre-shredded versions.
- The flour in the sauce aids in maintaining thickness after cooling and reheating.
- Store sauce in an airtight container refrigerated for up to 3 days or freeze up to 3 months; reheat gently using a double boiler for best texture.
- When expecting leftovers, keep sauce and tortellini separate and reheat pasta freshly boiled if possible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 48g | 16% |
| Protein | 22g | 44% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 90mg | 30% |
| Sodium | 860mg | 36% |
| Potassium | 124mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 382mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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