Ingredients
18 oz cheese tortellini, refrigerated
3 tbsp butter
1 tbsp garlic, minced
3 tbsp flour
3 cups milk, or heavy cream
salt and black pepper, to taste
1½ cups pasta water, reserved
½ cup parmesan cheese, freshly grated, plus more for optional topping
parsley, freshly chopped, for topping
Preparation
Bring a large pot of water to a boil. Add tortellini. Boil for 3 minutes. Use a slotted spoon to remove from the pot or strain and reserve the pasta liquid for later.
In a large skillet over medium heat, melt the butter. Stir in garlic for 1 minute until fragrant.
Sprinkle flour over the melted butter and minced garlic, and stir until a paste forms.
Gradually whisk in milk until smooth and fully incorporated.
Stir in salt, pepper, and ½ cup of reserved pasta water.
Stir in salt, pepper, and parmesan cheese until cheese is fully melted and incorporated.
Gradually whisk in remaining pasta water as needed to reach a smooth, pourable sauce.
Taste, then add salt and pepper if needed. Stir in tortellini for 2 to 3 minutes until hot throughout and top with cracked black pepper, parsley, and grated parmesan, if desired.
Serve and enjoy.
