If you have fresh tortelli, you’re in good shape. If you’re making it from scratch, roll out your pasta dough and cut it into squares. Add your desired filling in the center, fold over and seal the edges. It sounds simple, but trust me, the love infused in the process makes for some mouthwatering tortelli.

Bring a large pot of salted water to a gentle simmer. Add your tortelli and cook for 3-5 minutes. Fresh pasta cooks more quickly than dried pasta. When they float to the surface, they’re done! Use a slotted spoon to remove them, saving a cup of pasta water for later.

In a large skillet, melt the unsalted butter over low heat. Add the mashed roasted garlic and stir gently, letting the flavors meld together. Remember, we’re after a delicate balance here.

Once the garlic has infused the butter, add the cooked tortelli to the skillet. Toss them gently, ensuring they are coated. Drizzle in the aged balsamic reduction, lemon zest, salt, and pepper. If the mixture feels dry, add a splash of reserved pasta water to loosen it up.

Toss in the arugula or your chosen peppery green, allowing them to wilt slightly before serving. Finish by showering the dish with freshly grated Pecorino Romano or Parmesan cheese for an added punch.