Tortellini, ravioli and agnolotti are all similar in that they are pasta, usually fresh, with a filling. You’ll find them with a range of fillings in your supermarket fridge, usually a combination of vegetables and cheese, such as spinach and ricotta, and some with meat such as chicken, veal or beef.
Being fresh, tortellini cook very quickly (usually around 2–5 minutes) so make sure to read the cooking instructions before dropping them into boiling water.
If you’re also looking for a sauce for the tortellini while you’re in the supermarket, keep in mind that they are quite filling on their own, so they don’t require a heavy sauce such as Beef Bolognaise, or a rich creamy sauce. It’s best to choose a Napoli sauce.
Perhaps my favourite way of serving tortellini is Tortellini in Brodo or tortellini in broth. Just bring 1½ cups of your favourite clear chicken (and/or beef) broth to the boil, add 8–10 tortellini and allow them to simmer for the required time.
Below are another six ways to serve tortellini. The first is a more elaborate version of tortellini in broth. The following three are basically ways of dressing them in a little butter or oil. These methods are so quick that you need only get started on them once the water starts boiling. The last two recipes are vegetable based, but still relatively quick. Apart from the soup, all the recipes are also suitable for gnocchi.
Tortellini only come in multi-serve packets, but are easy to freeze in individual portions and can be dropped into boiling water in their frozen state. However, just be aware that they might take only a minute or so longer to cook than from fresh, so take care not to let them overcook.
For more pasta recipes suitable for tortellini, see the entry Quick Pasta from the Pantry.
Recipes:
Tortellini with Cherry Tomatoes
Tortellini with Red Pepper Sauce
Tortellini and Spinach Soup
- 80–100gm tortellini, ravioli or agnolotti
- 1½ cups chicken or vegetable stock
- 5–6 cherry tomatoes, halved (or 1/3 cup diced tomatoes)
- 1 cup spinach leaves (or 1 portion frozen spinach)
- 1 tsp. tomato paste
- Garlic granules, dried onion, pepper, parsley and paprika (or chilli)
- Bring stock to the boil with spices and tomato paste
- Add spinach and tomatoes and simmer for 3–5 minutes (or until frozen spinach thaws out)
- Add tortellini and simmer for a further 2–5 minutes
Variations:
- substitute 1½ cups water and 1½ tsp. chicken stock powder for liquid stock
- substitute torn cos or iceberg lettuce leaves for the spinach
Tortellini al Burro
- 100–125gm tortellini, ravioli or agnolotti
- 1–2 tbsp. butter or margarine
- Pepper and garlic granules
- Shredded Parmesan cheese
- Parsley
- Boil tortellini according to the instructions (approx. 2–5 minutes)
- Meanwhile melt butter in a small saucepan with pepper and garlic
- Using a slotted spoon or skimmer, transfer tortellini to saucepan and stir until well mixed
- Stir in parsley and shredded Parmesan cheese, adding a little pasta water if required
Variations:
- sauté 1 tbsp. diced bacon or ¼ cup chopped mushrooms before Step 3
- substitute 80–100gm gnocchi for the tortellini etc
Tortellini Aglio e Olio
- 100–125gm tortellini, ravioli or agnolotti
- 1–2 tbsp. olive oil
- 1–2 tsp. garlic
- ½ tsp. chilli paste (optional)
- Shredded Parmesan cheese
- Parsley
- Boil tortellini according to the instructions (approx. 2–5 minutes)
- Meanwhile heat garlic and chilli in the olive oil in a small saucepan
- Drain tortellini and stir into the oil
- Sprinkle with parsley and Parmesan cheese
Variations:
- substitute a little paprika for the chilli paste
- substitute 80–100gm gnocchi for the tortellini etc
Tortellini al Pesto
- 100–125gm tortellini, ravioli or agnolotti
- 1–2 tbsp. olive oil
- 2–3 tsp. basil pesto
- Shredded Parmesan cheese
- Boil tortellini according to the instructions (approx. 2–5 minutes)
- Meanwhile heat pesto in the olive oil in a small saucepan
- Drain tortellini and stir into the oil and pesto
- Sprinkle with Parmesan cheese
Variation: substitute 80–100gm gnocchi for the tortellini etc
Tortellini with Cherry Tomatoes
- 80–100gm tortellini, ravioli or agnolotti
- 6–8 cherry tomatoes, halved
- Garlic granules, chilli and basil
- 1 tbsp. shredded Parmesan cheese
- Olive or canola oil
- Heat oil in a small saucepan
- Add tomatoes with garlic, chilli and basil and sauté until wilted
- Add ¼ cup water if required and simmer until the tomatoes are soft enough to squash with a wooden spoon
- Meanwhile, boil tortellini according to the instructions (approx. 2–5 minutes)
- Using a slotted spoon or skimmer, transfer tortellini to sauce
- Sprinkle with Parmesan cheese
Variation: substitute 80–100gm gnocchi for the tortellini etc
Tortellini with Red Pepper Sauce
- 80–100gm tortellini, ravioli or agnolotti
- ¾ cup red capsicum, chopped
- 2 tbsp. chopped onion
- 1 tsp. tomato paste
- ½ tsp. chicken stock powder
- Basil and parsley
- Garlic and chilli or paprika (optional)
- Shredded Parmesan cheese
- Olive or canola oil
- In a small saucepan, sauté onions with garlic and chilli (optional)
- Add capsicum and sauté
- Add 1/3 cup water with tomato paste, stock powder and herbs
- Simmer capsicum until tender (approx. 15 minutes)
- Allow to cool, place in the small cup of a bullet blender and liquidise thoroughly
- Return to pan and gently reheat
- Meanwhile, boil tortellini according to the instructions (approx. 2–5 minutes)
- Using a slotted spoon or skimmer, transfer tortellini to sauce
- Stir in shredded Parmesan cheese, adding a little pasta water if required
Variation: substitute 80–100gm gnocchi for the tortellini etc