Tortellini Alfredo Recipe
Cheese & spinach tortellini in homemade Alfredo sauce.
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Ingredients
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Tortellini
Alfredo Sauce
Finish & Garnish
Method
Tortellini
Boil water
Bring a large pot (at least 4 quarts) of water to a rolling boil. Add 1 tablespoon salt to the water.
Cook tortellini
Add 1 lb cheese & spinach tortellini to boiling water. Stir gently to prevent sticking. Cook according to package instructions until al dente (usually 3–5 minutes for fresh/refrigerated). Reserve 1 cup of pasta cooking water, then drain tortellini and set aside.
Alfredo Sauce
Melt butter & cook garlic
In a wide skillet or shallow saucepan over medium heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.
Make roux
Sprinkle 1 tablespoon all-purpose flour over the butter and garlic. Cook, stirring constantly, for 1 minute to eliminate raw flour taste.
Add liquids
Slowly whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Increase heat slightly and bring the mixture to a gentle simmer, stirring frequently. Allow to simmer for 2–3 minutes until slightly thickened.
Incorporate cheeses & seasonings
Reduce heat to low. Add 1 cup freshly grated Parmesan and 2 ounces softened cream cheese in small pieces. Stir continuously until cheeses melt and the sauce becomes smooth. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon ground nutmeg. Taste and adjust seasoning as needed.
Adjust consistency
If sauce is too thick, whisk in reserved pasta cooking water a few tablespoons at a time until you reach a silky, coat-the-pasta consistency. If too thin, simmer gently 1–2 more minutes to reduce and thicken.
Finish & Serve
Wilt spinach (optional)
If using the 2 cups baby spinach, add it to the finished sauce and stir until wilted (about 1–2 minutes). This integrates extra greens with the tortellini filling.
Combine tortellini with sauce
Add the drained tortellini to the skillet with the Alfredo sauce. Gently toss or stir to coat each piece, warming the pasta for 1–2 minutes so flavors marry. Add reserved pasta water as needed to loosen the sauce.
Garnish & serve
Remove from heat. Stir in 2 tablespoons chopped fresh parsley and (optional) 1 teaspoon lemon zest to brighten flavors. Divide among 4 plates, sprinkle extra Parmesan (about 1/4 cup) over top, and finish with a crack of black pepper. Serve immediately.