Cheese Tortellini in Garlic Butter Sauce
Creamy garlic butter sauce coats tender cheese tortellini for a quick, comforting weeknight meal.
Equipment
- Dutch Oven
- large non-stick skillet
- Measuring cups and spoons
- Whisk
- Colander
Ingredients
- 32 ounces chicken or vegetable broth divided (see note)
- 2 tablespoons cornstarch (see note)
- 1 package (16 ounces) frozen cheese tortellini (see note)
- 4 tablespoons butter (see note)
- 2 cloves garlic minced
- 2 teaspoons dried basil
- 1/4 cup Parmesan cheese freshly grated, for garnish
- fresh basil chiffonade, for garnish (optional)
Instructions
- Bring 2 1/2 cups of the broth to a boil in a large pot or Dutch oven.
- Add the frozen cheese tortellini to the boiling broth and return to a boil; cook until the tortellini float, about 3 minutes, or until the internal temperature reaches 165°F. Drain completely in a colander.
- Meanwhile, whisk the remaining 1 1/2 cups broth with 2 tablespoons cornstarch until smooth.
- In a large nonstick skillet over medium-high heat, melt 4 tablespoons butter until foaming. Add the minced garlic and dried basil and cook, stirring, for about 2 minutes.
- Stir the broth–cornstarch mixture into the skillet, bring to a boil, and simmer until the sauce thickens, about 2 minutes.
- Add the cooked tortellini to the skillet and toss gently to coat evenly with the sauce.
- Transfer to a serving dish and garnish with freshly grated Parmesan and chiffonaded basil, if using.
Notes
- Do not use low-sodium chicken broth or the sauce may be bland.
- All-purpose flour can replace cornstarch but may require 3–4 more minutes of cooking.
- Frozen tortellini timing is about 3 minutes; fresh or refrigerated tortellini cooks 2–3 minutes and dried follows package directions.
- Use regular salted butter for best flavor.
- Yield: makes 4 hearty main-course servings or about 8 appetizer servings.
- Store leftovers covered in the refrigerator for up to 4 days.