Creamy Asiago Cheese Tortellini - tortellini smothered in a creamy Asiago cheese sauce. Easy and quick - the whole recipe takes only 30 minutes from start to finish!
A perfect and easy pasta dish - easy enough to make on a regular weeknight, but it tastes like pasta from a fancy Italian restaurant. Asiago cheese is very flavorful and perfect for cheese tortellini. And, garlic makes everything better!
Best Tortellini to use
I like to use (and highly recommend) the refrigerated kind of tortellini. For this recipe, I bought a 20 oz bag of tortellini and used ½ of the bag - which equaled to 2 and ½ cups of uncooked tortellini.
Cooking Tips
- How to reheat leftovers. While any creamy cheese-based sauce is best served immediately after making it, you can easily reheat leftover cheese tortellini with Asiago cream sauce by adding a small amount of milk as you reheat the sauce on the stove top.
- How to fix lumpy sauce. If the cheese in the sauce lumps - increase the heat and keep stirring at all times, until the lumps melt.
- If sauce gets too thick, add more broth to thin it out.
How to cook cheese tortellini
- Cook cheese tortellini according to package instructions.
- Rinse with cold water.
- Drain.
- Make sauce of your choice to go with tortellini, such as creamy Asiago cheese sauce.
How to make cheese tortellini sauce
- Heat olive oil and butter on medium heat in a large skillet.
- Add minced garlic and cook for about 1 minute on medium heat, stirring, without burning.
- Add vegetarian broth and heavy cream to the skillet with cooked garlic.
- Bring to boil, stirring.
- Once the liquids are boiling, immediately add cheese, reduce heat to medium simmer, and keep stirring everything together, on medium simmer, until cheese melts - about 1 minute.
- Reduce heat to very low simmer.
- Season with salt.
- If sauce gets too thick, add more broth to thin it out.
Creamy Asiago Cheese Tortellini
Ingredients
- 10 oz tortellini (refrigerated kind - half of 20 oz bag)
- 1 teaspoon olive oil
- ½ tablespoon butter
- 5 garlic cloves , minced
- 1 cup heavy cream
- ½ cup vegetarian no-chicken broth or chicken broth
- 1 cup Asiago cheese shredded
- ¼ teaspoon salt approximately, to taste
- fresh parsley chopped
Instructions
- Cook tortellini according to package instructions, rinse with cold water and drain.
- Heat olive oil and butter on medium heat in a large skillet, add minced garlic and cook for about 1 minute on medium heat, stirring, without burning.
- Add vegetarian broth and heavy cream to the skillet with cooked garlic. Bring to boil, stirring.
- Once the liquids are boiling, immediately add cheese, reduce heat to medium simmer, and keep stirring everything together, on medium simmer, until cheese melts - about 1 minute. Note: If the cheese lumps - increase heat and keep stirring at all times, until it melts.
- Reduce to very low simmer, add salt. I usually add ⅛ teaspoon of salt, taste the sauce, and then add another ⅛ teaspoon of salt if needed. (Do not add all of ¼ teaspoon of salt right away - taste first).
- If sauce is too thick, add more broth to thin it out.
- Add cooked tortellini, and continue to cook, constantly stirring, to thicken the sauce - for another minute.
- To serve, top each serving with finely chopped fresh parsley
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I have lobster ravioli in the freezer would this sauce work???
Yes, this sauce will be amazing over lobster ravioli!
Very good recipe - second time making. This time I added frozen well drained spinach with a touch of fresh nutmeg. I like that the recipe comes together so easily and since we are a family of two easy to cut in half
Judy, so glad you made this recipe twice and enjoyed it! Love the addition of spinach!
Can you make ahead of time and keep warm in oven. What degree oven. Keep tortellini more a la dente?
If you want to make this a bit ahead of time, I would definitely cook tortellini more al dente.
Looks good. Does this sauce freeze well?
Hi Steve! Unfortunately, cream sauces like this one (with a lot of cream and cheese) don't freeze well. When reheated, the sauce will most likely separate. It's best to make this right before serving.