Be sure to try my Ravioli Sauce and Baked Ravioli recipes next!
Tortellini Sauce
Now that we’ve nailed down the perfect ravioli sauce recipe, I think it’s time we make room for this incredible Tortellini Sauce. This sauce is speedy enough to be an easy weeknight meal, but it’s also fancy and indulgent enough for date night!
What Makes It Different
Browned butter adds a slightly sweet, nutty flavor that perfectly offsets the savory Parmesan and Asiago cheese. Smashed garlic cloves infuse the sauce with just the right amount of garlicky flavor and the simple blend of herbs and seasonings takes this sauce to the next level.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Smash the garlic cloves and add them to a deep, 12-inch skillet along with the butter. Melt the butter over medium heat and cook for about 5 minutes, swirl the pan often while it cooks for even coloring. Once it turns brown, add a splash of olive oil to prevent it from burning. Whisk in the flour and cook for 1-2 minutes. Add the chicken broth in splashes and stir continuously.
Slowly stir in the half and half, then the seasonings. Bring to a boil, then reduce to a simmer. Boil tortellini in a separate pot of salted water according to package instructions. Drain. Reduce heat of the sauce to low and stir in the shredded Asiago and Parmesan cheese.
Add the drained tortellini to the skillet and stir to combine. It will continue to thicken upon standing. Garnish with parsley and serve.
Storage
The flour in this sauce helps it to maintain it’s consistency when cooled and reheated. Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. To reheat it back to it’s original consistency, thaw it overnight and use a makeshift double boiler to reheat it on the stove top. I’ve found that to be the best way to reheat cream sauces. If you expect leftovers, I recommend that you store the sauce separately and boil fresh pasta for serving if possible.
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This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Box Cheese Grater– Lets you finely shred the cheese. (Always shred from a block instead of using packaged shredded cheese.) Pasta Strainer– This is the one I use, it’s the perfect size.
