Happy Tortellini Day, a day to celebrate this signature dish from the Italian region of Bologna, where they claim to have created these tiny stuffed pastas. In Bologna you’ll find an organization called the Learned Order of the Tortellini. Members wear red and gold hats that are shaped like tortellini at their meetings as well as a ribbon around their neck that has a gold shaped tortellini hanging on it. The Learned Order of the Tortellini is dedicated to the preservation of the traditional tortellini.
The good news about tortellini is that you don’t have to be a member of the Learned Order of the Tortellini to enjoy it. Celebrate Tortellini Day with this simple and delicious alfredo tortellini recipe.
•1 (9-ounce) package refrigerated three cheese tortellini
•2 TBSP unsalted butter
•3 cloves garlic, minced
•1/4 tsp crushed red pepper flakes
•2 TBSP all-purpose flour
•1 cup milk, or more, as needed
•1/2 cup half and half
•2 ounces cream cheese, cubed
•1/4 cup freshly grated Parmesan cheese
•Kosher salt and freshly ground black pepper, to taste
•2 TBSP chopped fresh parsley leaves
1. Cook tortellini according to package instructions in a large pot of boiling salted water and drain well.
2. Over medium heat melt butter in a saucepan then add garlic and red pepper flakes, cooking and stirring frequently for 1 minute or until fragrant. Whisk in flour until lightly browned, about 1 minute.
3. Gradually whisk in half and half and milk, cooking and whisking constantly for 2-3 minutes or until slightly thickened.
4. Stir in cheeses until melted, about 1-2 minutes. Add more milk as needed if mixture is too thick; season with salt and pepper to taste. Stir in tortellini and gently toss to combine.
5. Garnish with parsley, if desired, and serve immediately.