A delightful twist on a classic tortellini dish, featuring a creamy basil sauce that pairs perfectly with cheese-filled pasta.
Heat the butter in a medium saucepan over medium heat until melted.
Ensure the butter doesn't brown; it should just melt and become fragrant.
Add the chopped shallot and minced garlic to the saucepan and sauté until softened.
Stir continuously to prevent the garlic from burning.
Sprinkle the flour over the sautéed mixture and stir to combine, cooking for one minute.
This step helps thicken the sauce, so ensure the flour is evenly mixed.
Pour in the white wine and cook for another minute, stirring constantly.
The wine adds depth to the sauce; let it reduce slightly before proceeding.
Gradually whisk in the heavy cream, ensuring a smooth mixture.
Add the cream slowly to avoid lumps and achieve a silky texture.
Stir in the grated parmesan cheese and cook until the sauce thickens.
Keep stirring to prevent the cheese from sticking to the bottom of the pan.
Mix in the fresh basil and remove the sauce from heat.
Adding the basil at the end preserves its fresh flavor and vibrant color.
Pour the sauce over the cooked tortellini and toss to coat evenly.
Ensure the tortellini is hot to help the sauce adhere better.
Garnish with fresh basil leaves and serve immediately.
Serve with a sprinkle of extra parmesan if desired for added flavor.
Continue in our app for the best experience
