Baked Tortellini with Peas, Radicchio, and Bacon
Why This Recipe Works
We preferred fresh tortellini over frozen or dried for our baked tortellini recipe, and found that it was necessary to boil them for at least 10 minutes to ensure that all the folds of pasta were thoroughly cooked and tender. Next, we tackled the sauce, finding that a combination of chicken broth, heavy cream, and white wine, thickened with a bit of flour, produced a respectable flavor that was neither too rich nor too lean. Shallots, garlic, fresh thyme, and Parmesan gave the sauce a robust flavor, which we improved with a little sautéed bacon.