Here are a few quick tortellini recipes. Each is for 1 package (9-ounces) of tortellini cooked in salted water until al dente. Before draining, save about 1/4 cup of the pasta cooking water to add — if desired — one tablespoon at a time to thin your “sauce” to the right consistency. The consistency is entirely up to you!
Sage Butter: Melt 4 T butter, add 1/4 cup chopped fresh sage, season with salt and pepper to taste and cook over low heat until the butter just begins to brown. Toss with the cooked tortellini. Garnish with fresh minced sage.
Pesto: Toss cooked tortellini with 1/4 to 1/2 cup homemade or store-bought pesto — add enough to coat the pasta. Garnish with freshly grated Parmesan cheese.
Chicken Pesto: Warm 1 cup diced chicken with 1/4 to 1/2 cup homemade or store-bought pesto. Add cooked tortellini, tossing until the pasta is coated with the pesto. Add more pesto, if needed. Garnish with freshly grated Parmesan cheese.