I love tortellini, or the type of pasta called Tortelloni. They are stuffed, twists of pasta, like crinkled raviolis. They come stuffed with cheese, prosciutto, chicken, veal and other things. I like them all.



Tortis are hard to make by hand, and if you use a pasta machine you still must twist them up. You can purchase them in that cooler case in the market pasta section, or you can find some kinds already packed and dried.

Here is how I like to make mine:

I buy the ones in the clear plastic package, with the green label.



I also buy the Ragu Alfredo Sauce with Garlic and Parmesan. It is available everywhere and also comes in Low Fat if you choose. This is full of cream cheeses so you may want the low fat version to maintain working arteries and veins.



Boil water and cook the Tortellini. If you use dried, follow the instructions. For the sift type (Buitoni), don't cook it too long! I always add a little salt to the boiling water.

In a sauce pan, heat up the Alfredo sauce but slow it as it comes to a boil. Simmer with a lid or it will bubble pop all over your range! Stir almost constantly!

Just before I am ready to serve it, I add a tablespoon of Sherry wine or Marsala wine. Alfredo sauce MUST be Sherried! It needs the little "bite." Otherwise it will be bland and yucky and definitely NOT Italian.

Drain the pasta. DO NOT RINSE! Pour in a serving dish.

Pour the Alfredo sauce over the Tortellini, toss to cover the pasta, and serve.

This dish can use some cracked black pepper and even a sprinkle of chopped flat parsley.

Serve with a chilled white wine.



(Sorry to use a stock photo but I can't find my photo of the dish.)

I have also added peas, artichoke hearts, crumbled bacon, and even sliced ham. Be creative. This is a filling dish, though.