Fresh Tortellini

Keep refrigerated until ready to cook or freeze. If frozen, do not thaw before cooking.

Cook tortellini in plenty of boiling, salted water until they float to the surface, usually 3-5 minutes.

Serve immediately after cooking to prevent them from sticking together.

Fresh tortellini are delicious in brodo (broth) or tossed with pesto, cream sauce, or a simple tomato sauce.

Pesto

Cream sauces (Alfredo, Gorgonzola)

Light tomato sauces

Broth

Sage butter sauce

Overcooking the tortellini, which can make them mushy and split open.

Not using enough water to cook the tortellini, leading to sticking.

Rinsing cooked tortellini, as this washes away the starch that helps sauce adhere.