Fresh Cheese Tortellini in Balsamic Brown Butter Sauce

4 People
30 min

Pasta is our home favorite food, we can eat once a week, that too with the salad on the side is wow! Tortellini cooking times: 2 to 3 minutes for refrigerated (soft) tortellini, 3 to 5 minutes for frozen tortellini, and 10 to 11 minutes for dried tortellini. Tortellini are ring or navel-shaped, at times resembling a tiny croissant or even a wonton.

Easy to make and so soft! This recipe is absolutely delicious but you must season it properly. . You can make it at home or buy packet from the store. Do try and let me know how was it

so fresh



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Fresh Cheese Tortellini in Balsamic Brown Butter Sauce
Recipe details
  • 4  People
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
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Required items for cooking
  • 90g Radishes (or French radishes)
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Cucumber
  • 1 Shallot (or onion)
  • 25g Chopped walnuts
  • 30g Vegetable demi-glace
  • 30ml Balsamic vinegar
  • 350g Fresh three-cheese tortellini (contains lipase)
  • 25g Shaved Parmesan (contains rennet)
  • 7.5g Bell Pepper &
  • Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
  • 3 or 6 tbsp Butter
  • Salt & pepper
Pasta and salad
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Roast the walnuts
Meanwhile, heat a large, dry pan on medium. Toast the walnuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl. Reserve the pan
Thinly slice the radishes; place in a bowl of cold water. Halve the cucumber lengthwise; thinly slice on an angle. Halve, peel and mince the shallot.
Make the sauce & combine the pasta
In the reserved pan, heat 3 tbsp butter (double for 4 portions) on medium. Sauté the shallot, 2 to 3 min., until softened and the butter begins to foam; season with ½ the spices and S&P. Add ½ the vinegar and cook, stirring frequently, 30 sec. to 1 min., until slightly reduced. Add ¼ of the reserved cooking water and the demi-glace; whisk well. Add the pasta and S&P. Cook, stirring constantly, 30 sec. to 1 min., until heated through.
Make the salad-Meanwhile, drain the radishes and pat dry with paper towel. In a large bowl, combine the baby greens, radishes, cucumber, ½ the walnuts, the remaining vinegar, 3 tbsp olive oil (double for 4 portions), the remaining spices and S&P.
Finish & serve- To the pan of pasta, if the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Garnish with the cheese and remaining walnuts. Serve the salad on the side.
  • Keep it fresh and make it when eating !