The ring-shaped pasta tortellini is the star of all of these recipes. From a cheese tortellini with walnut pesto to a special Vetri's almond-ricotta tortellini with truffle butter, here are some of our best tortellini recipes.
Here's one of the quickest pesto sauces you'll come across. It's a perfect match for cheese tortellini, but you can use other tortellini such as mushroom or meat instead. The pesto is also great with just about any plain pasta.
The pasta for this tortelli (a larger version of tortellini) is extremely silky and supple, which makes it excellent with the creamy ricotta-and-spinach filling. If there's any dough left over, cut it into noodles, as Marco Canora does, then dry it and store it in bags in the refrigerator to have on hand for last-minute dinners.
Leaves of fresh sage sauteed 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.