By Katie and Giancarlo Caldesi
Tortellini is ring-shaped pasta made from durum wheat and eggs, and stuffed with meat, cheese or vegetables. It sometimes comes in round, square and triangular shapes. Although artisanal brands may be made by hand using traditional methods, commercial varieties are produced using state-of-the-art pasta machines.
Ceps tortellini with roasted nuts and sage butter
Basic tortellini with ricotta and pine nuts
See all recipes for tortellini (14)
Tortellini can be bought dried and fresh, with a variety of fillings. Fresh gives the best flavour and texture.
Fresh tortellini should be refrigerated, and can be frozen. Packs of dried tortellini will keep for months.
Cook tortellini in boiling water, following the packet instructions. Serve simply with melted butter, or with cream, tomato or mushroom sauces. Tortellini can also be baked in gratins or added to soups.
Article by Sejal Sukhadwala
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
