Description
Tortellini with Fresh Tomato Sauce and Ricotta
Ingredients:
12 oz cheese-filled tortellini
2 cups fresh tomatoes, diced
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
1/4 cup fresh basil leaves
1/2 cup ricotta cheese
Salt and pepper to taste
Grated Parmesan cheese (optional)
Instructions:
Cook the tortellini:
Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Drain and set aside.
Prepare the tomato sauce:
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the diced tomatoes and red pepper flakes, cooking for 8-10 minutes until the tomatoes soften and form a sauce. Season with salt and pepper.
Combine tortellini and sauce:
Add the cooked tortellini to the skillet and toss gently to coat in the tomato sauce.
Plate and garnish:
Transfer the tortellini to serving plates. Top with dollops of ricotta cheese and fresh basil leaves. Optionally, sprinkle with grated Parmesan cheese for extra flavor.
This tortellini dish is a light and flavorful meal that highlights the freshness of tomatoes and basil, paired with creamy ricotta for a satisfying Italian-inspired dinner. Perfect for any night of the week!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure all ingredients are prepped before you start cooking. Bring a large pot of generously salted water to a rolling boil—this is key for seasoning the pasta. While the water heats, dice your tomatoes and mince the garlic. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté just until fragrant, about 60 seconds, being careful not to burn it. Immediately add the diced tomatoes and optional red pepper flakes. Let this mixture simmer, stirring occasionally, until the tomatoes break down into a chunky sauce, about 8-10 minutes. Meanwhile, cook the tortellini according to package directions, usually 3-5 minutes for fresh pasta. Drain the tortellini, reserving about 1/4 cup of the pasta water. Add the drained tortellini directly to the skillet with the tomato sauce, tossing to combine. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Remove from heat.
Serving Suggestions
This versatile dish can be tailored to any occasion. For a simple dinner, serve it directly from the skillet with a side of crusty garlic bread. To elevate it for guests, plate individual portions and garnish with a basil sprig and a drizzle of high-quality extra virgin olive oil. For a heartier meal, add a protein like grilled chicken or shrimp sautéed with the garlic. A crisp arugula salad with a lemon vinaigrette makes the perfect fresh side.
How-to Summary
To summarize: boil and drain tortellini. Sauté garlic in oil, add tomatoes to make a quick sauce. Combine tortellini and sauce in the skillet. Finish with dollops of ricotta, fresh basil, and optional Parmesan.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, one 14.5 oz can of diced or crushed tomatoes is an excellent substitute, especially when fresh tomatoes are out of season. Simmer for a shorter time, about 5-7 minutes.
How can I make this dish creamier?
For a richer, creamier sauce, stir 1/4 cup of the reserved pasta water into the ricotta cheese before adding it to the dish, creating a looser, saucier consistency.
What’s the best way to store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out, as microwaving can make the tortellini rubbery.
Can I use a different cheese?
Absolutely. While ricotta provides a light creaminess, fresh mozzarella pearls, crumbled goat cheese, or even a spoonful of creamy burrata make wonderful alternatives.
Is this recipe freezer-friendly?
The sauce freezes very well for up to 3 months. However, it’s best to cook the tortellini fresh when ready to serve, as frozen and reheated tortellini can become mushy.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté it only until fragrant, just about a minute.
- Skipping Pasta Water: Not reserving some starchy pasta water is a missed opportunity. It’s the secret to helping the sauce cling perfectly to the tortellini.
- Underseasoning the Water: The boiling water for the pasta should taste like the sea. This is your primary chance to season the tortellini itself.
- Overhandling the Tortellini: When combining, toss gently to avoid breaking the delicate pasta parcels and spilling the filling.
Conclusion
This Tortellini with Fresh Tomato Sauce and Ricotta proves that a spectacular, restaurant-quality meal can be on your table in under 30 minutes. By mastering a few simple techniques—like properly sautéing garlic and using pasta water—you create a dish that is balanced, fresh, and deeply satisfying. Its flexibility with ingredients ensures it can become a reliable staple in your weekly rotation, perfect for both busy nights and impressing dinner guests. Give it a try and taste the simplicity of great Italian cooking.