8 sauces for tortellini, ravioli, and other stuffed pasta

which are the best sauces for tortellini and other kind of stuffed pasta Like the ravioli? In general the stuffed pasta they go well with very simple seasonings and sauces that don’t overpower the flavor of the pasta filling.

We tell you what our stuffed pasta sauces favorites:

tortellini sauces

Tortellini alla panna with cream and ham

Ingredients:250 g of York ham cubes; 300 g of cooking cream; 1 small can of peas (optional); 50 g of butter; grated Parmesan cheese; salt; pepper; nutmeg.

Preparation:

• While the tortellini are cooking, in a wide saucepan, melt the butter over low heat.
• When it is melted, brown the ham cubes for a few seconds
• Optionally we can add peas to the stir-fry to make the dish more complete.
• Add the cream, nutmeg, salt and pepper
• We mix everything and let it take flavor 1 or 2 minutes.
• Turn off the heat, add the cooked tortellini to the pan and mix
• We serve with grated Parmesan cheese on top.

Butter and sage sauce

Especially if you fill in the tortellini with ricotta cheese and spinachthis butter and sage sauce It is the perfect condiment to exalt its flavor.

Ingredients: 50 g of butter, a few leaves of fresh sage

Preparation:

• You simply have to melt about 50 g of butter in a large saucepan over very low heat so that it does not burn, and add some fresh sage leaves.
• When the tortellini are cooked and begin to float, we fish them with the slotted spoon and transfer them directly to the pan, mix gently and let everything take on flavor for 1 minute, if we see that it is too dry we can add a little of the cooking water.
• We serve immediately with grated Parmesan cheese.

If you want to see the recipe step by step of the ricotta and spinach tortellini with this sauce (including the homemade pasta recipe and its filling) we leave it here:

Tortellini Recipe

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Ricotta Cheese and Spinach Tortellini with Sage and Butter Sauce

Ketchup

These meat tortellini with tomato They are one of the most traditional dishes of Italian cuisine. They are very easy to prepare, and it is up to you to make the tortellini with the homemade meat filling or use some already prepared pasta and just make the tomato sauce, as indicated below:

Tortellini Recipe

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Tomato Beef Tortellini (Easy Family Recipe)

The classic simple tomato sauce is perfect for spinach and ricotta tortelloni, served with some grated Parmesan cheese and fresh basil.

look at the recipe

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Homemade tomato sauce (4 EASY recipes)

These are our favorite sauces, but you can try other recipes that you like. Although in Italy you will never be served tortellini with carbonara sauce, if you feel like it you can also try this combination. Or with bolognese sauce, to stay in the Emilia-Romagna area.

sauces for ravioli

pesto sauce

Pesto sauce is one of the most classic pasta sauces, and it also combines wonderfully with stuffed pasta such as ravioli.

Prepare your homemade or already purchased ravioli and accompany them with this homemade pesto sauce they will level up!

easy recipe

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How to make the richest pesto sauce in the world

Mushroom sauce

Ingredients: 500 g of ravioli; 250 g of mushrooms cut into slices; 2 minced garlic cloves; 1 chopped onion; 2 tablespoons of olive oil; ½ cup of chicken broth; ½ cup of milk cream; 1/4 cup grated Parmesan cheese; salt and ground black pepper to taste; chopped parsley and sage leaves to decorate.

Preparation: Cook ravioli according to package directions. In a large skillet, sauté the onion and garlic until golden, then add the mushrooms and sauté for 5-7 minutes. Add the chicken broth and milk cream, and cook over medium heat until it boils. Add the Parmesan cheese and season with salt and pepper. Add the ravioli to the pan with the sauce and toss so that they are completely covered. Serve on individual plates and garnish with chopped parsley and sage leaves.

Tomato sauce and basil

Ingredients: 500 g of ravioli; 2 tablespoons of olive oil; 2 minced garlic cloves; 1 can (400g) peeled and diced tomatoes; 1/2 cup of white wine; 1/2 cup chopped fresh basil leaves; salt and pepper to taste

Preparation: Cook the ravioli according to the package instructions and reserve. In a large skillet, heat the olive oil over medium-high heat and add the minced garlic. Sauté for 1-2 minutes until golden and fragrant. Add the chopped tomatoes and white wine, and cook over medium heat until the sauce is reduced and thickened, about 10-12 minutes. Add the chopped fresh basil leaves and season with salt and pepper to taste. Add the ravioli to the pan with the sauce and toss so that they are completely covered. Serve on individual plates with grated Parmesan cheese on top.

Sauces for other stuffed pasta

Asparagus sauce for cappelletti

Cappelletti are a filled pasta similar to tortellini, but fold differently and are slightly larger. They are usually taken in broth, the traditional cappelletti in brodobut you can also do it with sauces like this one, with asparagus and a basil pesto:

Ingredients: 1 package of cappelletti (500g); 1 kg of fresh asparagus; 1 cup of fresh basil leaves (25g); 1/2 cup of pine nuts (75g); 1/2 cup of grated Parmesan cheese (50g); 1/2 cup of olive oil (120ml); 2 garlic cloves; Salt and pepper to taste; Grated Parmesan cheese to serve.

Preparation:

We start by cooking the cappelletti following the instructions on the package, then drain them. Next, we prepare the fresh asparagus by removing the ends and cutting them into pieces of approximately 2 cm.

In a frying pan, heat the olive oil over medium heat and add the minced garlic cloves, browning them for about 2 minutes. Add the asparagus to the pan and cook until soft, about 8-10 minutes.

Meanwhile, prepare the basil sauce by mixing the basil, pine nuts, Parmesan cheese, salt and pepper in a food processor or blender until a smooth sauce is obtained.

Add the basil sauce to the pan with the asparagus and mix until hot, about 2 more minutes. Finally, we mix the cappelletti with the asparagus and basil sauce and serve them on individual plates.

Garnish with grated Parmesan cheese and a little more chopped fresh basil.

Panzerotti with pumpkin sauce

Ingredients: Panzerotti stuffed with pumpkin; pumpkin puree; Ricotta cheese; grated Parmesan cheese; chopped sage leaves; salt and pepper to taste; liquid cream; Honey; ground cinnamon; ground nutmeg.

Preparation:

• Cook the panzerotti in boiling water for 3-5 minutes, or until al dente. Drain them and reserve them.
• In a saucepan over medium heat, mix the pumpkin puree, ricotta cheese, Parmesan cheese, chopped sage, salt, and pepper until well combined. Heat the mixture, stirring constantly, until hot.
• To make the sauce, mix the pumpkin puree, heavy cream, honey, cinnamon, nutmeg, salt, and pepper in a saucepan. Heat the mixture over medium-low heat until hot, stirring constantly.
• Serve the panzerotti hot with the pumpkin sauce on top.

Baked stuffed conchiglioni with cheese sauce

These baked stuffed conchiglioni They will conquer the whole family. They are filled with minced meat and have a ricotta, Parmesan and mozzarella cheese sauce, which is finally gratin in the oven, a delight for the senses!

Ingredients: 16-20 large conchiglioni; 400 g of mixed minced meat; 1 chopped onion; 2 minced garlic cloves; 400 g of crushed tomato; 1 tablespoon of tomato paste; 1 spoon of sugar; 1 teaspoon of dried oregano; 1 teaspoon of dried basil; Salt and ground black pepper to taste; 200 g of ricotta cheese; 50 g of grated Parmesan cheese; 1 beaten egg; 1/4 cup chopped fresh parsley; 1 cup of grated mozzarella; Olive oil; Salt and ground black pepper to taste

Stuffed pasta recipe

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Conchiglioni stuffed with minced meat baked with cheese sauce

As you can see, there are many recipes for stuffed pasta sauces such as tortellini or ravioli. Today we have brought you our favorites, but be sure to try others that are usually made with classic pasta recipes, such as spaghetti carbonarathe cacio e pepe pastaor the macaroni Bolognesebecause any of them also combine wonderfully with this type of stuffed pasta

pasta recipes

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Spaghetti carbonara (the perfect traditional recipe)

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Pasta Cacio e Pepe (the typical spaghetti with cheese and pepper from Rome)

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Macaroni bolognese with minced meat

The entry 8 sauces for tortellini, ravioli, and other stuffed pasta was first published on PequeRecetas