Cheese Tortellini with Walnut Pesto
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.
Vetri's Almond-Ricotta Tortellini with Truffle Butter
Marc Vetri's exquisite tortellini combines subtle toasted almonds and sweet ricotta. Start the recipe a day ahead to allow time for the ricotta to drain and the pasta dough to rest.
Spinach-and-Ricotta Tortelli with Browned Butter
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.
Tortellini with Pesto and Cherry Tomatoes
Think of this colorful ode to summer as a pizza in a bowl.
Tortellini with Garlic Sage Butter Sauce
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.