This Cheese Tortellini in Garlic Butter Sauce Recipe is simple and tasty—great for a quick weeknight dinner or an appetizer. Make a double batch because everyone will want more, and it takes less than 15 minutes if you use refrigerated or frozen tortellini.
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 are similar in shape, but tortellini are smaller, about 2 grams each, and can be filled with cheese, vegetables, or meat. Tortelloni are larger, roughly 5 grams, mostly filled with cheese or vegetables and usually served with a sauce instead of in broth.
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!)
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Cheese Tortellini in Garlic Butter Sauce Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This cheese tortellini in garlic butter sauce is simple and tasty—great for a quick weeknight dinner or an appetizer. Make a double batch because everyone will want more, and it takes less than 15 minutes if you use refrigerated or frozen tortellini.
Ingredients
- 32 ounces chicken broth or vegetable broth, divided
- 2 tablespoons cornstarch
- 1 (16 ounce) package frozen cheese tortellini (see notes)
- 4 tablespoons butter
- 2 cloves garlic minced
- 2 teaspoons dried basil
- 1/4 cup Parmesan cheese for garnish
- Fresh basil for garnish, optional
Instructions
- Bring 2½ cups of broth to a boil in a big pot, add the cheese tortellini, and cook until they float on top, about 3 minutes—make sure their internal temp hits 165ºF—then drain them well.
- While that’s happening, whisk the other 1½ cups of broth with cornstarch, melt some butter in a skillet over medium-high until it foams, toss in garlic and basil for 2 minutes, then pour in the broth mixture and let it simmer until it thickens, about 2 minutes.
- Add the cooked tortellini to the skillet and toss everything to coat, then serve it up topped with Parmesan and parsley if you like.
Notes
- To make this vegetarian, swap out the chicken broth for vegetable broth. If you’re using refrigerated tortellini, it’ll float in about 2 to 3 minutes, but dried tortellini needs around 10 to 11 minutes according to the package.
- It serves 8 as an appetizer or first course, with 2 ounces per person and about 275 calories each, and you can keep it warm in a slow cooker if you’re serving a buffet.
- Cook Time: 15 minutes
- Category: Appetizer, Main Course, Side Dish
- Cuisine: American, Italian
Nutrition
- Serving Size: 551kcal