How do you thicken tortellini sauce?

To thicken tortellini sauce, you can use a roux (a mixture of butter and flour cooked together) or a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water). Gradually add these to the sauce while stirring over low heat until the desired consistency is reached. Adding more cheese can also naturally thicken the sauce.

What is tortellini stuffed with?

Tortellini is typically stuffed with cheese, such as ricotta, parmesan, or a blend of both. It can also contain meats like prosciutto, pork, or chicken, and sometimes vegetables like spinach for added flavor.

Can you overcook cheese tortellini?

Yes, overcooking cheese tortellini can make it mushy and cause the filling to lose its texture. It’s best to cook tortellini according to the package instructions, usually 3–5 minutes for fresh tortellini or 8–10 minutes for frozen, to ensure it remains tender but firm.

Is there anything inside tortellini?

Yes, tortellini is a stuffed pasta that usually contains a filling. Common fillings include cheese, meats, or vegetables, depending on the variety. The filling adds a burst of flavor to complement the pasta and sauce.

Cheesesteak Tortellini in Rich Provolone Sauce

Description

A delicious fusion of Philly cheesesteak and Italian pasta, this dish combines tender beef, cheese-filled tortellini, and a creamy provolone sauce for the ultimate comfort meal.

Ingredients

12 oz (340 g) tortellini (fresh or frozen, cheese-filled)
1 lb (450 g) thinly sliced ribeye or sirloin beef
1 large yellow onion, thinly sliced
2 cloves garlic, minced
2 tbsp butter (divided)
1 tbsp olive oil
2 tbsp all-purpose flour (or cornstarch for gluten-free)
1 1/2 cups (360 ml) heavy cream
1 1/2 cups (150 g) shredded provolone cheese
Salt and pepper to taste
Pinch of nutmeg (optional)
1/2 cup reserved pasta water
Fresh parsley or parmesan for garnish

Instructions

Heat 1 tablespoon butter and olive oil in a skillet over medium heat. Add onions and cook for 8–10 minutes until caramelized. Push to one side of the skillet.
Increase heat to medium-high. Add thinly sliced beef, season with salt and pepper, and cook for 2–3 minutes until browned. Mix with onions, then remove and set aside.
Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and reserve 1/2 cup pasta water.
In the same skillet, melt the remaining 1 tablespoon butter. Whisk in flour and cook for 1–2 minutes to create a roux. Gradually add heavy cream, whisking constantly to avoid lumps.
Reduce heat to low, and stir in shredded provolone cheese until melted. Season with salt, pepper, and nutmeg (if using). Adjust consistency with reserved pasta water if needed.
Toss cooked tortellini in the cheese sauce until evenly coated. Fold in the beef and onion mixture.
Serve immediately, garnished with parsley or parmesan.

Notes

For gluten-free, use gluten-free tortellini and cornstarch instead of flour.
Add mushrooms, spinach, or bell peppers for extra flavor.
To reheat leftovers, add a splash of cream or milk to maintain the sauce’s consistency.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Fusion, American-Italian

Nutrition

Serving Size: Approximately 1.5 cups (or 350–400 g)
Calories: ~560
Sugar: 5 g
Sodium: 760 mg
Fat: 32 g
Saturated Fat: 18 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 110 mg

Keywords: cheesesteak tortellini, creamy pasta recipe, provolone tortellini, comfort food dinner

Description

A delicious fusion of Philly cheesesteak and Italian pasta, this dish combines tender beef, cheese-filled tortellini, and a creamy provolone sauce for the ultimate comfort meal.

Ingredients

12 oz (340 g) tortellini (fresh or frozen, cheese-filled)

1 lb (450 g) thinly sliced ribeye or sirloin beef

1 large yellow onion, thinly sliced

2 cloves garlic, minced

2 tbsp butter (divided)

1 tbsp olive oil

2 tbsp all-purpose flour (or cornstarch for gluten-free)

1 1/2 cups (360 ml) heavy cream

1 1/2 cups (150 g) shredded provolone cheese

Salt and pepper to taste

Pinch of nutmeg (optional)

1/2 cup reserved pasta water

Fresh parsley or parmesan for garnish

Instructions

Heat 1 tablespoon butter and olive oil in a skillet over medium heat. Add onions and cook for 8–10 minutes until caramelized. Push to one side of the skillet.

Increase heat to medium-high. Add thinly sliced beef, season with salt and pepper, and cook for 2–3 minutes until browned. Mix with onions, then remove and set aside.

Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and reserve 1/2 cup pasta water.

In the same skillet, melt the remaining 1 tablespoon butter. Whisk in flour and cook for 1–2 minutes to create a roux. Gradually add heavy cream, whisking constantly to avoid lumps.

Reduce heat to low, and stir in shredded provolone cheese until melted. Season with salt, pepper, and nutmeg (if using). Adjust consistency with reserved pasta water if needed.

Toss cooked tortellini in the cheese sauce until evenly coated. Fold in the beef and onion mixture.

Serve immediately, garnished with parsley or parmesan.

Notes

For gluten-free, use gluten-free tortellini and cornstarch instead of flour.

Add mushrooms, spinach, or bell peppers for extra flavor.

To reheat leftovers, add a splash of cream or milk to maintain the sauce’s consistency.

Nutrition