Tortellini is a delicious type of pasta, I love it because it is so flexible.
So, when I think about tortellini, I think of all the different recipes which I can create.
Some are really classical versions of meat tortellini, incredibly typical Italian recipes – and I love vegetable based as well, I love the vegetarian tortellini, fresh, colorful, with really fantastic vegetables.
So, let’s have a look at some recipes.
The 16 Best Tortellini Recipes
1. Classic Cheese Tortellini
Whenever I dream up a comfort food with staying power, I imagine the kind of thing my grandma might’ve cooked for fussy kids in need of comfort food – and usually it’s cheese tortellini. Creamy ricotta is mixed with mozzarella and Parmesan before being wrapped in delicate fresh pasta.
I like to add nutmeg for extra warmth.
Ingredients
2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
1/4 teaspoon nutmeg
Salt and pepper to taste
Instructions
1. Spread the flour on your worktop and dig a hole in it. Break the eggs into the hole, add the salt and mix them with a fork, gradually pulling in more and more flour to make a dough.
2. To form the dough, knead for about 8-10 minutes or until smooth and stretchy. Wrap in plastic and rest for 30 minutes.
3. Mix together ricotta, Parmesan, mozzarella, nutmeg, salt and pepper to make the cheese filling.
4. Roll out the dough as thinly as possible, cut into 2-inch squares, put a little dollop of filling in the middle, and shape into tortellini.
5. Boil tortellini in large pan of salted water with a dash of olive oil for 3 to 5 minutes until they are floating – buon appetito, add your favorite sauce.
2. Spinach and Ricotta Tortellini
I love how delicious fresh spinach and silky-smooth ricotta are together in stuffed pasta. For my version, I stir together nutmeg, Parmesan cheese and some black pepper to give it an extra kick.
I wrap the filling up in some fresh pasta, and bam, I have a lunch I can eat any day!
Ingredients
2 cups all-purpose flour
3 large eggs
10 ounces fresh spinach
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and pepper to taste
1 tablespoon olive oil
Instructions
1. Start by making the pasta dough: on a clean work surface, make a pile with the flour, and light well in the center. Scoop up the eggs and place them in the well, making sure they have a clear runway to the center. Using a fork, beat the eggs, slowly incorporating the flour. When enough flour starts to accumulate that you can mix it in by hand, grab in with your hands and begin kneading. Once everything is mixed, form it into a ball and wrap it in plastic. Let it rest for 30 minutes.
2. While the dough rests, prepare the filling: Blanch spinach in boiling, salted water for 1 minute, transfer to an ice bath, squeeze dry, chop finely and mix with ricotta, Parmesan, nutmeg, salt and pepper in a bowl.
3. Roll the dough out with a pasta machine or rolling pin to form thin sheets, then cut into 3-inch squares or circles.
4. Spoon 1 teaspoon of filling into the center of each piece of dough, then fold into a triangle or half-moon, press the edges together, and bring the corners to the middle of the pasta to form the tortellini.
5. Bring the salted water to a boil in a large pot. Add the tortellini in batches and cook for 3 to 4 minutes, when they float to the surface. Remove with a slotted spoon.
3. Meat-Filled Tortellini
Meaty tortellini, however, are rich and luxuriant. Nothing epitomizes the excesses of Italian cuisine more than the beefy, porky, vealy, herby, parmesany parcels of dough that in certain parts of Italy still symbolise what a good meal should be.
Ingredients
200g all-purpose flour
2 large eggs
100g ground pork
100g ground beef
100g ground prosciutto or ham
50g grated Parmesan cheese
1 small egg, beaten
A pinch of nutmeg
Salt and pepper to taste
Instructions
1. Heap the flour on a clean surface, make a well in the middle, and crack in the eggs. Mix together, knead the dough for 10 minutes or so until smooth and pliable. Wrap and rest for 30 minutes.
2. Combine finely-ground pork, beef and prosciutto in a bowl with the Parmesan; blend in the beaten egg, nutmeg, salt and pepper.
3. Roll out the pasta dough using a pasta machine to sheet thickness. Cut into 2-inch squares.
4. Put a tiny spoonful of meat filling in center of each square. Fold into a triangle; press the edges together, then wrap around your finger so the two ends meet to form a ring.
5. Boil a large pot of salted water and toss in the tortellini in batches; cook for 3-4 minutes or until they float to the surface.
6. Serve with one of the following sauces – a simple butter and sage sauce, or a more indulgent tomato sauce.
4. Mushroom Tortellini
I love the earthy, rich flavors that a really good mushroom tortellini brings. I like a mix of cremini, shiitake, portobello and oyster mushrooms, cooked in some minced garlic and shallots with a splash of white wine and a little cream, and tossed with pasta in a butter sauce.
It makes a really nice, homey dinner, a delicious combination of flavors and textures.
Ingredients
1 package of fresh tortellini pasta
1 cup cremini mushrooms, finely chopped
1 cup shiitake mushrooms, finely chopped
1 cup portobello mushrooms, finely chopped
1 cup oyster mushrooms, finely chopped
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Instructions
1. Cook the tortellini according to package instructions, then drain and set aside.
2. In a large skillet, heat the olive oil and butter at medium heat and add the garlic. Sauté until fragrant.
3. Put cremini mushrooms, shiitake mushrooms, portobello mushrooms and oyster mushrooms in the skillet; sauté for 5-7 minutes or until mushrooms are tender and their juices have been released.
4. Stir in the heavy cream and Parmesan cheese. Season with salt and black pepper to taste. Let the sauce simmer a few minute or until it has slightly thickened.
5. Add the cooked tortellini to the mushroom sauce, tossing to coat the pasta well.
6. Serve hot, garnished with fresh parsley and a few left over mushrooms on top.
5. Sausage Tortellini
There can be no cosier, more comforting meal. This dish combines tender tortellini with juicy sausage, and I like to throw in some spinach (also bursting with succulence) to give the meal vibrant colors.
I throw in lots of garlic as well to give the plate a kick or two – and the tomato sauce beautifully pulls it all together.
Ingredients
1 pound Italian sausage (casings removed)
2 to 3 sausages
1 package (9 ounces) cheese tortellini
2 cups marinara sauce
1 cup heavy cream
1 cup chopped spinach (fresh or frozen)
1 teaspoon minced garlic
1 tablespoon olive oil
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Instructions
1. Put the olive oil in a large skillet and heat it over medium heat. Add the Italian sausage and brown, breaking it up with a spoon as it cooks.
2. Stir in the garlic and cook for another minute, until fragrant.
3. Stir in the semolina. Add the Parmesan to the sausage, then the water.25 minutes ago
3. Add the marinara sauce, stir and simmer on low heat.
4. Meanwhile, cook the cheese tortellini according to package instructions. Drain and set aside.
5. Add spinach and heavy cream to sausage meat mixture. Stir and cover simmering for 3-5 minutes until spinach reduces.
6. Fold in the cooked tortellini, and make sure they coat well in the sauce. Season with salt and pepper to taste. Serve immediately with a little Parmesan cheese on top, and a few cooked sausages.
6. Pumpkin Tortellini
This pumpkin tortellini is divine with a delicious taste and texture. Its flavors are rich with creamy ricotta, nutmeg, and just a touch of sage.
I sometimes add parmesan to give it another layer of richness. It’s a delicious culinary experience.
Ingredients
2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
1 cup pumpkin puree
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
Salt and pepper to taste
4 tablespoons unsalted butter
Fresh sage leaves
Instructions
1. Make the dough: in the bowl of a food mixer, combine five cups of flour with five eggs and a tablespoon of olive oil. Knead for 10 minutes, then wrap in plastic and allow to rest for 30 minutes.
2. For the filling, mix together pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper.
3. Roll the dough a bit thick and cut with a biscuit cutter.
4. Put some filling on each circle and fold and press the edges together to form tortellini.
5. Cook tortellini in boiling salted water for 3-4 minutes until they float.
6. Melt butter in a skillet, fry sage leaves, and toss cooked tortellini in sage butter to serve.
7. Beef Tortellini
If a truly comforting, satisfying pasta dish can leave you feeling rich and fulfilled, this dish possesses that quality in abundance. I love the meatloaf-like combo of tender beef wrapped inside messily generous pasta shells.
Its robust flavors rely on the freshness of the ingredients – especially the creamy ricotta cheese, brazen garlic, and fragrant parsley. And I can never resist a heavy-handed dusting of Parmesan.
Ingredients
2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
1/2 teaspoon salt
200 grams ground beef
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon chopped fresh parsley
1 egg, beaten (for sealing tortellini)
Instructions
1. Place the flour in the bowl, add the eggs, olive oil and a pinch of salt, and purée until the dough forms. Let it rest for a few minutes and when cool enough, knead on a floured surface for 8-10 minutes until smooth. Wrap the ball in plastic wrap and let it rest for 30 minutes at room temperature.
2. Bring the ground beef to a simmer in a skillet over a medium heat. When it has browned, take the skillet off the heat and mix in the Parmesan, garlic, black pepper, nutmeg and parsley; let cool slightly.
3. Divide the dough in half. Roll out one half as thin as possible. Cut into 2-inch squares.
4. Spoon a small teaspoon of beef filling in the middle of each square. Brush the edges with beaten egg, then fold into a triangle shape and press to close. Pull the two longer points together, overlapping them and pressing to close.
5) Boil in a large pot full of salt water. Cook the tortellini for 3-4 minutes until they float to the surface. Drain and serve them with your favourite sauce, I like a tomato based sauce!
8. Artichoke Tortellini
I love the lightness and the interplay of textures and flavors in this light pasta dish. I have used the earthiness of marinated artichokes against a backdrop of light creaminess from the ricotta and lemon zest; the freshness of spinach and the slight sharpness of garlic.
Ingredients
2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
1 cup ricotta cheese
1 cup marinated artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 clove garlic, minced
Salt and pepper to taste
Fresh basil leaves, for garnish
Toasted pine nuts, for garnish
Lemon zest, for garnish
Instructions
1.To make the pasta dough, add the flour, eggs, and olive oil to a medium bowl, and knead until smooth. Wrap in plastic wrap and rest for 30 minutes.
2. Beat the ricotta in a bowl with the chopped artichokes, the Parmesan cheese, the minced garlic clove, the salt and the pepper.
3. Roll out the rested pasta dough into thin sheets. Cut into 3-inch circles.
4. Put a teaspoon of filling in the centre of each circle, turn over to form a half-moon, press to seal and form tortellini.
5. Boil tortellini in salted water for 3-4 minutes until they float to the top. Serve garnished with basil, toasted pine nuts and lemon zest.
9. Three-Cheese Tortellini
I love the mix of three cheeses in this pasta: romano, Parmesan and mozzarella make for a wonderfully creamy filling, and it is a combination that I always come back to. Dressed with a simple, light tomato sauce or a drizzle of olive oil and salt, or even some sausage meat, this ends up being a comforting meal on its own.
I usually add some fresh basil or a pinch of crushed red pepper.
Ingredients
1 package (about 9 ounces) of fresh or refrigerated three-cheese tortellini
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup grated mozzarella cheese
1/4 cup grated Romano cheese
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (optional, for garnish) Cooked sausage meat (optional)
Instructions
1. Cook the tortellini according to the package instructions. Drain and set aside.
2. Melt the butter and olive oil together on medium heat in a large skillet. Add minced garlic and saute 1 minute until fragrant.
3. Stir in the heavy cream; bring to a gentle simmer, until it is slightly thick, about 2-3 minutes, stirring occasionally.
4. Sprinkle on the Parmasean, mozzarella and Romano cheeses and, over low heat, stir until the cheese is melted and the sauce is smooth.
5. Add the cooked tortellini to the cheese sauce, tossing gently to coat the pasta evenly. Season with salt and pepper to taste.
6. Serve immediately, garnished with fresh chopped parsley if desired. If you prefer to add meat, I like a few spoonful’s of cooked and minced sausage meat (with no casings)
10. Chicken Tortellini
When I’m conjuring up a comforting dish, I like to keep it as simple as possible while still brimming with flavour. This dish is made with tender chicken, luscious cream and fresh basil – each one of them is a little bit of magic!
Ingredients
1 pound chicken breast, diced
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
2 cups cheese tortellini
1 cup chicken broth
1 cup heavy cream
1 cup baby spinach
1 cup cherry tomatoes, halved
1/2 cup grated Parmesan cheese
Instructions
1. Heat the olive oil in a large skillet on medium heat, then add the chicken and sprinkle it with garlic powder, salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove from pan.
2. In the same skillet, add the chicken broth, and simmer for a few minutes. Stir in the heavy cream and simmer for a few minutes more until slightly thickened.
3 Drain the tortellini and cook according to package instructions, and then add it to the skillet with the sauce to heat.
4. Return the cooked chicken to the skillet, along with the baby spinach and cherry tomatoes. Stir everything together and let cook for 2 to 3 minutes until the baby spinach is wilted.
5. Add the grated Parmesan cheese and stir until it has melted and the sauce is smooth. Serve the chicken tortellini immediately garnished with extra Parmesan cheese if desired.
11. Seafood Tortellini
I relish a plate of seafood tortellini with all the creaminess it can offer. My take includes tender morsels of shrimp, plump scallops and lobster, all in pasta embracement.
A touch of garlic, lemon zest and fresh parsley really make it a coastal experience.
Ingredients
12 ounces (340g) fresh tortellini (store-bought or homemade)
8 ounces (225g) large shrimp, peeled and deveined
4 ounces (115g) sea scallops
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup (120ml) white wine
1 cup (240ml) heavy cream
1/4 cup (25g) grated Parmesan cheese
Salt and pepper to taste
1 tablespoon chopped fresh parsley
Juice of 1/2 lemon
Instructions
1. Boil a pot of well-salted water and blanch the tortellini, according to package directions, drain and reserve.
2. In a medium skillet, heat the olive oil over medium-high heat and add the shrimp and scallops, and cook until the shrimp are pink and the scallops are opaque. Remove from the skillet and set aside.
3. Now in the same skillet, lower the heat, put in the minced garlic, and fry for about 1 minute until seething.
4. Add the white wine and reduce by half. Add the heavy cream and bring to a very gentle simmer.
5. Add the Parmesan and stir until melted. Put the seafood back in the pan. Season with salt, pepper and lemon juice.
6. Add the hot cooked tortellini, tossing to combine and stirring until it’s coated with the skillet mixture. Sprinkle with chopped parsley, and serve.
12. Basil Pesto Tortellini
I love the aromatic complexity here, all the delicious flavors of fresh basil, Parmesan and pine nuts. I like to add garlic and a squeeze of lemon juice, toss it together and enjoy that perfect bite.
Ingredients
1 pound cheese tortellini
2 cups fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Salt and pepper to taste
1/2 cup cherry tomatoes, halved (optional)
2 tablespoons pine nuts, toasted (for garnish)
Instructions
1.Cook the cheese tortellini according to package instructions until al dente. Drain and return to pan.-Open the can of San Marzano tomatoes and pour into pan with the drained pasta. -Stir in three spoonfuls of the pasta water, one-quarter cup heavy cream, one tablespoon butter, and one quarter teaspoon of salt.-Cover the pan and let simmer over medium-low heat for five to seven minutes. -Toss a handful of fresh basil into the pan in the final minute of stovetop cooking.
2. Pulse together the basil leaves, a clove of garlic, 1/4 cup of pine nuts and a handful of Parmesan in a food processor until well-chopped.
3. While the processor is running, slowly pour in the olive oil in a steady stream until the mixture is fully emulsified. Season with salt and pepper.
4. Add basil pesto to each tortellini shell with a spoon or Combine the cooked tortellini with the basil pesto in a large bowl and toss gently to coat the pasta evenly. Your choice!
5. Optional: Add cherry tomatoes to the tortellini and gently mix.
6. Garnish with toasted pine nuts. Serve and enjoy promptly.
13. Alfredo Tortellini
Creamy pasta dishes are my weakness and this one is filled with silky Alfredo sauce mixed with parmesan and butter, and fragrant with garlic. Tortellini is filled with ricotta and spinach, guaranteeing an incredibly rich and romantic meal.
Ingredients
Cheese tortellini (fresh or refrigerated)
14 ozUnsalted butter
4 tbsp Heavy cream
1 cup Grated Parmesan cheese
1 cup Minced garlic
2 cloves Salt to taste
Ground black pepper to taste
Fresh parsley, chopped
for garnish
Instructions
1. Cook the tortellini according to package instructions until just cooked through, not soft. Drain and set aside.
2.In a large skillet, melt the butter over medium heat. Add the minced garlic and cook about 1 minute until fragrant.
3. Add the heavy cream and bring to a gentle simmer, stir occasionally.
4. Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened.
5. Season the Alfredo sauce with salt and pepper to taste.
6. Pour the tortellini into the sauce, toss gently to coat, then serve warm, with chopped parsley scattered over.
14. Tomato Basil Tortellini
Comfort food sometimes looks like a big bowl of tortellini swimming in the tomato sauce and basil. The ripe tomatoes, the fresh basil, the creamy ricotta inside the pasta.
It’s yummy, so yummy. Add a touch of garlic, a mild touch of parmesan, a little pepper.
Ingredients
1 package (about 20 ounces) cheese tortellini
2 tablespoons olive oil
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper, to taste
1 cup fresh basil leaves, chopped
Optional: Red pepper flakes for added heat
Instructions
1. Cook the tortellini according to package instructions. Drain and set aside.
2. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. Add the undrained diced tomatoes to the skillet and bring to a simmer.
4. Add heavy cream and Parmesan, stir until the cheese is melted and the sauce is smooth.
5. Season to taste with salt and pepper. (Red pepper flakes optional.)
6. Fold in the cooked tortellini and chopped basil, mix and prepare to dive in. Serve warm.
15. Tortellini alla Panna
This classic dish has a luxurious, creamy mouthfeel that I love: My version of this classic Italian dish contains fresh tortellini filled with cheese, a good pile of heavy cream, and a sprinkling of nutmeg. Prosciutto or some peas, added late, make it extra-special.
Ingredients
Tortellini, preferably meat-filled or cheese-filled
Heavy cream (panna)
Butter
Parmesan cheese, grated
Nutmeg
Salt
Black pepper
Instructions
1. In a large skillet, melt the butter over medium heat.
2. Pour in the heavy cream and bring to a gentle simmer, then stir in a pinch of nutmeg, plus salt and black pepper to taste.
3. Put the cooked tortellini into the pan and toss to coat with the sauce.
4. Add some grated Parmesan to the tortellini and stir until the cheese has melted and the sauce has thickened.
5. Serve immediately, garnished with additional Parmesan cheese if desired.
16. Tortellini in Brodo
It’s just so comforting, a truly homey dish.
My version tends toward big, full-bodied flavors of parmesan cheese, chicken stock, and nutmeg.
Ingredients
1 pound tortellini (fresh or store-bought)
8 cups chicken broth (preferably homemade)
1 small onion, halved
2 carrots, peeled and cut into large pieces
2 celery stalks, cut into large pieces
2 bay leaves
Salt and pepper to taste
Grated Parmesan cheese, for serving
Chopped fresh parsley, for garnish
Instructions
1. In a large pot, bring the chicken broth to a simmer with the onion, carrots, celery, bay leaves, salt and pepper.
2. Bring to a boil then reduce the heat and simmer for about 30 minutes to let the flavors come together.
3. Strain the stock through a fine sieve, discarding the veggies and bay leaves, then pour the clear broth back into the pot.
4. When the broth returns to a boil, add the tortellini and cook until tender, about 3 minutes (check the package for time if it varies).
5. Serve and enjoy!
