Q: I'm going to make fresh tortellini for a dinner party. Can I prepare it in the morning and cook later that evening? If so, what is the best way to do it?
I've had a trial run and it came out very chewy — what did I do wrong? And finally, what would you serve on the side of spinach-and-ricotta tortellini Alfredo with prosciutto and peas? Many thanks and kind regards.
Sent by Lora
Editor: Tortellini can be made ahead of time and stored in the freezer for a long time, so you don't even have to make it the day of your dinner party! Just form the tortellini and freeze in a single layer until solid. Store in an airtight container or freezer bag until you're ready to cook, and you can cook them frozen.
If your tortellini were very chewy, I would suggest trying to make the pasta sheets a bit thinner if you can, or you can try cooking the tortellini a little longer.
As for a side dish, since the tortellini sounds like a rich dish, go with a bright, vinegary salad!
Readers, any other tips for the tortellini?