Cheese Tortellini

Fresh tortellini keeps 2–3 days in the fridge. Frozen tortellini lasts several months; do not thaw before cooking. Most store-bought versions are frozen and should stay frozen until use.

Use plenty of salted boiling water to prevent sticking.

Fresh tortellini cook in 4–6 minutes; frozen takes 6–8 minutes. They're done when they float to the surface.

Pair with light sauces (butter, sage, light cream) to avoid overwhelming the delicate filling.

Reserve pasta water to thin sauces and help them cling to the pasta.

Sage butter and brown butter

Light tomato sauce or marinara

Cream sauce (Alfredo-style)

Pesto

Fresh spinach and garlic

Overcrowding the pot, which causes tortellini to stick and burst.

Cooking too long—they tear easily when overcooked.

Using too-heavy sauce that masks the cheese flavor.

Thawing frozen tortellini before cooking, which causes them to open and leak filling.