Tortellini Or Ravioli With Choice Of Sauce Recipe

Bring water to a boil

Fill a large pot with about 4–5 liters (16–20 cups) of water. Add 1 tablespoon salt and bring to a vigorous boil over high heat.

Cook tortellini or ravioli

Add 1 lb fresh tortellini or ravioli to the boiling water. Stir gently to prevent sticking. Cook according to package instructions — typically 3–5 minutes for fresh filled pasta — until they float and are tender but not overcooked. Reserve 1 cup of pasta cooking water, then drain the pasta, shaking off excess water. Drizzle 1 teaspoon olive oil over the drained pasta and toss lightly to prevent sticking while you finish the sauce.

Sauté aromatics

Heat 2 tablespoons olive oil in a medium skillet or saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly so it doesn't brown.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar (if using), 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon red pepper flakes (optional). Bring the sauce to a gentle simmer, reduce heat to low, and cook, partially covered, for 12–18 minutes to meld flavors. Stir occasionally.

Finish sauce and combine

Taste and adjust seasoning. If sauce is too thick, add 1–2 tablespoons of reserved pasta water to loosen. Add the drained tortellini/ravioli to the skillet and gently toss to coat, adding up to 1/4 cup reserved pasta water if needed to create a glossy sauce that clings to the pasta. Remove from heat, stir in torn fresh basil leaves and sprinkle with 1/2 cup grated Parmesan before serving.

Brown the butter

In a medium skillet, melt 8 tablespoons unsalted butter over medium heat. Swirl the pan occasionally; the butter will foam, then the milk solids will begin to brown and emit a nutty aroma. This takes about 4–6 minutes. Watch closely and reduce heat if it browns too quickly.

Crisp the sage

When butter is turning golden-brown and smells nutty, add the fresh sage leaves and cook 20–40 seconds until crisp and fragrant. If using, add toasted pine nuts to warm through for 30 seconds. Remove skillet from heat to avoid burning.

Combine with pasta

Add the drained tortellini/ravioli to the skillet and gently toss to coat in the brown butter. If the sauce seems dry, add 1–2 tablespoons reserved pasta water and toss. Finish with 1 teaspoon freshly ground black pepper, 1 teaspoon lemon zest (optional), and 1/2 cup grated Parmesan. Serve immediately so the butter remains warm and glossy.

Start the sauce base

In a wide skillet over medium-low heat, melt 4 tablespoons unsalted butter. Add 1 minced garlic clove and cook gently 30–45 seconds until fragrant but not browned.

Add cream and reduce

Pour in 1 cup heavy cream and warm gently until it begins to simmer lightly. Cook 3–5 minutes, stirring occasionally, until the cream slightly reduces and thickens.

Finish and toss

Lower heat and stir in 3/4 cup grated Parmesan until melted and smooth. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If sauce is too thick, stir in 1–2 tablespoons reserved pasta water to reach desired consistency. Add the drained tortellini/ravioli and toss until coated. Remove from heat and sprinkle with chopped fresh parsley and an additional tablespoon of Parmesan if desired. Serve immediately.