User cooks pasta

Why didn't you fry the stuff in butter in the first place?

I read this in a recipe somewhere, I'm not sure about the reason. It said the combination of butter and oil tastes good. Just a habit I guess

PIPE a small line of the RICOTTA, PEPPERONI, SPINACH filling onto each rectangle of dough, and fold over into a pouch, making sure they SEAL. they need to have MOIST CONTACT AREA to do this.

take those pouches and fold the sealed area, and then fold around your FINGER into a RING and SEAL as shown in the ILLUSTRATION. set these aside on a PLATE or something as you make them and let the exterior DRY OUT A LITTLE.

after a while, your marinara will be thick and rich. turn the heat off when you're SATISFIED. BOIL the tortellini. DRY the tortellini in a collander as you drain them. serve with the marinara and grate parmesan over it.

Well thanks for actually coming through with the recipe. I never knew how to make tortellini. As I said, I'm a vegetarian, so I would probably need to modify it a bit.

If you ever find the time, you could also post a cook-a-long with some pictures. I really like threads with actual cooking in it, instead of endless alcohol and fastfood threads. That's why I made this one

Adding cold butter at the end of cooking, off the heat, is an old technique. Butter makes most things better.

Adding it in the middle is a bit curious, but it can't hurt.

You are SUCH a little FAGGOT

kek

This DESU senpai

he SAYS as he IMAGINES my FAT MEATY tortellini in his MOUTH as it GUSHES with thick, rich SAUCE.

oh no mean words from Veeky Forums teenyboppers

how could someone ever recover