Tortellini

Fresh tortellini must be refrigerated and used within a few days. They can also be frozen for longer storage.

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

Don't overcrowd the pot when cooking; cook in batches if necessary.

Fresh tortellini are best served with simple sauces that complement their filling, like a light cream sauce, butter and sage, or in a broth.

Brodo (broth)

Cream sauces

Butter and sage sauce

Pesto

Marinara sauce

Overcooking the tortellini, which can make them mushy and break apart.

Using too little water, leading to sticky pasta that clumps together.