Cheese tortellini smothered in butter thyme sauce. Need I say more? Not really.
Could you just cover four cheese tortellini in melted butter and be totally satisfied? Absolutely.
But, #selflove. Add the thyme. You have the time.
I’ll show myself out.
*This blog post contains affiliate links & I may make a small commission from your purchase at no additional cost to you.
This is a perfect weeknight meal because it comes together in about 10 minutes using frozen tortellini. I use Louisa who has, bar none, the best frozen ravoli in the world. My kids give their full blessing on that.
Get the butter in the skillet and let the thyme, lemon, and red pepper cook for about 5 minutes, meanwhile boiling your pasta water.
I used a full stick, but you can totally cut that in half, or use 6 tablespoons if you want to cut it back a smidge.
Watch the IG Reel right here.
Also, I used 2 teaspoons of preserved lemon juice, but you can just use the zest and juice of one full lemon if you don’t have the preserved lemon.
Add the tortellini directly from the water to the butter, reserving another ½ cup of the pasta water. You’ll want to add that on top of the grated parm.
That’s all there is to this sinful little dish. Enjoy!
Cheese Tortellini in Butter Thyme Sauce
Ingredients: 1 bag frozen Louisa’s four-cheese tortellini 1 stick unsalted Kerrigold butter 2 tsp. Preserved Lemon juice
½ C. grated parmesan or romano cheese (whatever you have or prefer is great) 4 sprigs fresh thyme 1 tsp. red pepper flakes ½ tsp. sea salt Fresh flat-leaf parsley to garnish
Directions:
1. In a skillet, melt the butter with the thyme, red pepper flakes, lemon juice, and salt.
2. Meanwhile, bring your pasta water to a boil and cook the tortellini as directed.
3. Discard thyme just before adding the tortellini to the sauce.
4. Add tortellini directly to butter sauce.
5. Top pasta with the grated cheese.
6. Add additional pasta water if needed to loosen the cheese into the butter sauce.
7. Garnish with parsley and enjoy!
Comments