How do you serve tortellini?

[Twinkletwinklelil]

How do you serve tortellini?
I want to up my game.
ive only ever used a pasta sauce and heated it for the tortellini.

share your best recipes please!

I currently have a mushroom one and a spinach and ricotta one waiting to be cooked.

If they are nice ones I often just top with a small amount of high quality olive oil, black pepper and loads of Parmesan. For mushroom ones, truffle infused oil makes this even better.

I go with fresh chilli, garlic & olive oil, topped with Parmesan & fresh basil.
Its a lovely quick dinner.

Same. Sometimes I'll fry up garlic and tomatoes to go on top of spinach + ricotta ones. Fresh basil nice on top too

My favourite is on salad (leaves, cherry tomatoes, cucumber, olives, lemon juice, sometimes pickled beetroot) and liberally applying too much olive oil, sea salt and pepper. Makes it far more satisfying if you've got hot, cold, savoury, sweet, acidic, peppery, salty and loads of heart protecting oil in the bowl.

Mine is not authentic/classy at all butt family like it 😂
use in a pasta bake, or layered up with bolognese and white sauce to make something that’s a similar vibe as lasagne.

if you’re more sophisticated then just plain tossed in some butter (with sage cooked in it) and topped with Parmesan is delicious!

Brown butter and sage - delicious! Plenty of instructions online but very easy.

Melt butter and add sage but have it on a really low heat otherwise sage goes crispy. Cook for a bit. Pour over pasta with lots of black pepper and Parmesan

I like it with truffle infused olive oil with pepper and gran padano cheese. Or if I’m feeling snazzy I’ll serve it in broth (tortellini in brodo)

here Slightly annoying blog post to wade through but this is a big hit in my house and great for lunch the next day too if there's any left.

Olive oil, lemon, black pepper, Parmesan

Crispy sage is great!

Fry onion, garlic, mushroom and pancetta in butter, then add crème fraiche to make a sauce, and toss spinach tortellini in it. Add cooked peas to it and / or steamed broccoli (finely chopped) for some extra texture, and serve well seasoned with Parmesan or cheddar. One of my kids’ favourites!

This has inspired me to try it with tomato sauce on a bed of sautéed spinach

Use this red pepper pesto for the spinach and ricotta https://thedinnershift.com/weeknight-recipes/30-minutes-or-less/tortellini-with-roasted-red-pepper-pesto/

You could use a stroganoff sauce for the mushroom one.

I sauté the cooked Tortellini in olive oil with garlic and cherry tomatoes. Sometimes I wilt a bit of spinach in the pan too.

There is a good Mary berry recipie where you make some white sauce, add the tortellini, peas and raw chunks of salmon. Top with cheddar and oven bake for about 25 mins.

I add vegetables to overcome the 'half a pack too little, whole pack too much' problem.I suppose fried chicken strips would also be good.

So I'd have it with tomato sauce and plenty of fried mushrooms cut into quarters. Plus parmesan of course.

Another thing I do is take it for work lunch and put half a pack in a tub with some grated courgette, spoon of pesto and a bit of vegetable stock powder. Then at lunchtime I put in some water from the boiling water tap and microwave for a couple of minutes.

Sometimes I cook them in a chicken broth, with shredded chicken and herbs, this works well with mushroom tortellini.
With cheese filled tortellini, I often return them to the hot pan after draining, then add some soft cheese such as Boursin, so the soft cheese melts to create a sauce. A splash of white wine is good with this too, I use Noilly Prat.

Tomato and pesto sauce with grated cheese on top and a side salad.

For the tomato sauce, you can use a tin of chopped tomatoes (drain some of the juice off if you don’t like it too sloppy) and heat in a saucepan with a spoonful of pesto.

If you can be bothered, even nicer is to make your own with fresh tomatoes: bring 4-6 tomatoes to just boiling in a pan of water. Drain and leave to cool, then de-skin (skins will just peel off because of the pre-boiling) and cut out the cores. Then chop the tomatoes and proceed as for tinned tomatoes above.

In broth - generally choose smaller tortilini as it should be but normal size tortellini also works excellently (don’t tell the Italians…)

My favourite stuffed pasta is spinach and ricotta which goes so perfectly in a home made tomato sauce. I've been using the same recipe from an Italian cook book for something like 40 years! It involves olive oil, a little onion, generous garlic, canned whole plum tomatoes, dried oregano, bayleaf, s&p, half a tsp sugar and takes about an hour to cook start to finish, with fresh basil added at the end. It's just so worth the effort.

I make a minestrone-type soup and add the tortellini at the end.

Pesto & Parmesan
Butter and black pepper
Tomato and mascarpone sauce
Mixed up with sundried tomatoes, tomatoes, mushrooms and spinach

Generally just with butter, salt and pepper, maybe a bit of lemon juice with lots of grated parmasean.

I often use them as the pasta in minestrone soup, so just dump fresh ones in 2 minutes before serving, lots of pepper, lemon juice, parmasean cheese.