Tortellini are one of our favorite pastas, stuffed with either meat or cheese (or both). If you're using frozen or packaged tortellini, upgrade it with an incredible sauce, such as this walnut pesto recipe. Traditional pine nuts and basil are swapped out for walnuts and parsley, which are blended with fresh garlic, Parmesan cheese and plenty of olive oil. We think this pesto tastes best on cheese tortellini, but you can toss it with just about any pasta. Tortellini is also commonly served in a simple broth—add fresh spinach and garlic to canned chicken stock, and then stir in cooked tortellini for an incredibly simple yet delicious supper. Find these recipes and more in Food & Wine's guide to tortellini.

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Butternut Squash Tortelli
Rating: Unrated 1
Butternut squash, roasted until tender and golden brown, offers a sweet and earthy balance to the creamy butter sauce draping the pasta. Crushed amaretti cookies add a welcome almond flavor and a lightly crunchy texture to the creamy filling. This generous recipe is easily halved. For a shortcut, substitute wonton wrappers for the fresh pasta and reduce cook time as needed for al dente results.
Tortellini with Garlic Sage Butter Sauce
Rating: Unrated 851
Leaves of fresh sage sautéed in golden-brown butter form a classic Italian pasta sauce. Our version uses ground sage, and so you can make it any time of the year. We've added a generous amount of garlic, too. Slowly cooking it in the butter mellows its pungency, but you can also use fewer cloves if you prefer.Plus: More Pasta Recipes and Tips
Tortellini and Spinach in Garlic Broth
Rating: Unrated 2775
Don't be tempted to cook the tortellini in the soup; they will soak up too much of that irresistibly garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment. More Warming Soup Recipes