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Cheese tortellini with rosée sauce
Cheese tortellini with rosée sauce

Cheese tortellini with rosée sauce

Preparation 15 minutes
Cooking time 20 minutes
Servings 4


  • 15 ml (1 tbsp) olive oil
  • 150 g (5 1/2 oz) Italian pancetta (mild or strong), julienned
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 4 or 5 basil leaves, chopped
  • 750 ml (3 cups) tomato sauce (see “Eggplant Parmigiana” recipe)  
  • 500 g (1 lb) tortellini stuffed with cheese, fresh or frozen
  • 250 ml (1 cup) 35% cooking cream
  • Parmesan, grated


  1. In a saucepan, heat the oil over medium heat. 
  2. Brown the pancetta.
  3. Remove the excess fat.  
  4. Add the green onions, garlic and basil. 
  5. Sweat for a few minutes.
  6. Add the tomato sauce. 
  7. Turn down the heat and simmer for 15 minutes.
  8. Meanwhile, cook the tortellini in salted boiling water. Drain.
  9. In a small saucepan or in the microwave, heat the cream without boiling.
  10. Add the sauce. Simmer for a few more minutes.  
  11. Add the tortellini. Stir gently.
  12. Divide between soup plates. 
  13. Garnish with Parmesan and serve.
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