Tortellini Sauce

Combine the seasonings and set aside. Measure out remaining ingredients before starting and begin boiling salted pasta water for the tortellini.

Crush the garlic: Lay a knife over each garlic clove and use the palm of your hand to push down the knife over the garlic to crush it. Transfer it to a deep, 12-inch skillet along with the butter.

Melt the butter over medium heat for about 5 minutes. Lift the pan and swirl it around frequently as it cooks for even coloring. When it starts to turn a brown, add a splash of olive oil. The light golden color of the butter will give it a subtle sweet, nutty flavor and the splash of olive oil will prevent the butter from burning.

Add the flour and use a silicone spatula to gently stir it around continuously for 1-2 minutes to remove the raw flour taste.

Add the chicken broth in splashes, stirring continuously. Add the half and half in the same manner, followed by the seasonings. Bring to a boil, then reduce heat to a simmer. Let it simmer, uncovered, while you cook the tortellini according to package instructions. Drain once cooked.

Reduce the heat of the sauce to low. Slowly sprinkle in the Asiago and Parmesan cheese, stirring continuously.

Taste the sauce and season with salt/pepper as needed, start with 1/4 tsp. of each.

Add the drained tortellini and toss to combine. It will continue to thicken upon standing.

Garnish with parsley and serve.