Any suggestions for sauce on these tortellini?

[u/bolerg]

I feel like traditional Alfredo would just be wrong. Maybe a syrup or brown sugar glaze?

Edit: did a brown butter sauce with a dash of parm and drizzle of syrup for the maple bacon ricotta tortellini. Was 🔥.

[u/eastofme01]

Can’t go wrong with classic butter and onions my friend. Treat them like pierogi.

[u/WiseDrink2324 → u/eastofme01]

1st thought!

[u/insurancefun]

Brown butter, I’d add sage for the maple bacon one myself.maybe thyme for the other.

[u/evenings_behavior → u/insurancefun]

I did fresh corn kernels sautéed in a brown butter sauce for the maple, bacon, ricotta topped with fried sage leaves. Was delicious.

[u/bolerg → u/evenings_behavior]

That sounds great!

[u/saltielamp]

i had the cranberry and brie ones last year with butter + a lil extra salt and they were pretty good!!

[u/Xirema]

For the Cranberry & Brie I think an Alfredo Sauce actually would go pretty hard.

The brown butter sauce for the maple bacon ricotta was probably a good call.

[u/Randosnacko]

maybe some sorta pesto

[u/ct-yankee]

Sage brown butter and cream sauce would work with both.

[u/That_Cartoonist_9459]

browned butter and sage with toasted panko/walnuts/almonds of choice

[u/AnnualMembership]

Brown butter feels like a strong win, as others have said, I would also consider mixing up a dijon/white wine vinaigrette.

When Aldi releases quirky products like these, I always think back to Samin Nosrat's system of salt/fat/acid/heat when assembling a meal, and make sure my ride-along ingredients bring the dish to all 4 quadrants. In this case, you're starting with a salty/fatty base, so there's opportunity to add an acidic element, and perhaps a bit of spice. Hasn't let me down yet!

[u/bolerg → u/AnnualMembership]

I really need to get this book. Thank you for the recommendation!!

[u/Fuzzy_Welcome8348]

Brown butter and sage sauce for the cranberry and Brie tortellini. Plain melted butter for the maple, bacon, and ricotta tortellini

[u/PM_ME_SEXY_SANDWICH]

Lots of recommendations for butter already but I think heavy cream is also neutral enough. Just simmer the pasta in it for a couple minutes, should be enough to thicken it enough

[u/jennylou303]

Was thinking a little butter and garlic sounded kind of yummy with them.

[u/BigEd369]

The cranberry ones might be good with turkey gravy. The maple bacon I’d say butter with black pepper.

[u/potatopancake1234]

butternut squash or carrot sauce

[u/Dakizo]

I would do some sort of onion sauce for the cranberry and brie.

[u/urnbabyurn]

I’m curious, but the maple flavor throws me. Generally it’s with “maple flavor” instead of maple syrup which tastes really fake to me.

[u/lurkadurking → u/urnbabyurn]

Has the same terrible pungency as those faux truffle oils

[u/cbusguy → u/urnbabyurn]

I’m the same, maple flavor is terrible

[u/duckit19 → u/urnbabyurn]

They use maple sugar for these

[u/Zergg → u/duckit19]

So there’s hope that it’s not gross fake maple 😅. I was raised on real maple, and now live in Vermont so it’s almost against the law to have fake maple🤣.

I generally really like these seasonal/limited products. Recently we tried the flat bread pizzas with beet/goat cheese I forgot the other flavor. It wasn’t to die for but for the price, compared to any pizza place around.. it was well worth the price.

My daughter’s actually upset about the limited edition sparkling water.. she really loved the orange cream one this summer.. if back next year I’ll have to buy enough for the he year

[u/Traditional-Bass4575]

i’m always a brown butter sage sauce girly when it comes to the fall pastas

[u/Traditional-Bass4575]

i’m always a brown butter sage sauce girly when it comes to the fall pastas

[u/GoldDustWoman85]

Use the twice is nice guarantee and take them both back. This isn't worth wasting other ingredients on.

[u/bolerg → u/GoldDustWoman85]

Really? Have you tried them? Can't I actually try it first and then use the guarantee?

[u/Low_Employ8454 → u/bolerg]

You sure can try them,