I love exploring the world of tortellini recipes, each bringing unique flavors and textures to the table. In this blog post, I’ll guide you through my favorite tortellini dishes, from a classic Cheese Tortellini with Tomato Basil Sauce to a luxurious Lobster and Tarragon Tortellini.
Join me in savoring this delightful journey!
The 14 Best tortellini recipes
1. Cheese Tortellini with Tomato Basil Sauce
Cheese Tortellini with Tomato Basil Sauce is a comforting dish featuring cheese-filled tortellini tossed in a savory sauce made from olive oil, garlic, crushed tomatoes, and fresh basil, seasoned with salt and black pepper.
Ingredients
Cheese tortellini (fresh or store-bought)
Olive oil
Garlic cloves, minced
Canned crushed tomatoes
Fresh basil leaves, chopped
Salt
Black pepper
Instructions
1. Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Stir in the crushed tomatoes, bring to a simmer, and cook for about 10 minutes. Add the chopped basil, salt, and black pepper to taste.
4. Toss the cooked tortellini with the tomato basil sauce until well coated. Serve immediately, garnished with extra fresh basil if desired.
2. Pork and Spinach Tortellini
Pork and Spinach Tortellini combines the savory richness of ground pork and Parmesan cheese with fresh spinach and creamy ricotta cheese. Encased in tender pasta dough, this delightful dish is enhanced with a hint of nutmeg.
Ingredients
1 cup ground pork
2 cups fresh spinach, chopped
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and pepper to taste
Fresh pasta dough (homemade or store-bought)
Instructions
1. In a skillet over medium heat, cook the ground pork until browned. Drain any excess fat.
2. Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
3. In a bowl, combine the pork and spinach mixture with ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix until well combined.
4. Roll out the pasta dough and cut into squares. Place a teaspoon of filling in the center of each square, fold, and seal to form tortellini. Cook in boiling salted water for 3-4 minutes or until they float to the top.
3. Mushroom and Ricotta Tortellini
Mushroom and Ricotta Tortellini combines homemade pasta dough with a savory filling of finely chopped mixed mushrooms, ricotta cheese, and garlic. This Italian classic pairs well with your choice of sauce.
Ingredients
2 cups all-purpose flour
3 large eggs
1 cup ricotta cheese
1 cup mixed mushrooms (such as cremini, shiitake, and button), finely chopped
2 tablespoons olive oil
1 clove garlic, minced
Salt and pepper to taste
Instructions
1. To make the pasta dough, place the flour on a clean surface and create a well in the center. Add the eggs to the well and gradually mix them into the flour until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
2. Meanwhile, heat the olive oil in a pan over medium heat. Sauté the garlic until fragrant, then add the mushrooms. Cook until the mushrooms are soft and any liquid has evaporated, about 5-7 minutes. Season with salt and pepper, remove from heat, and let cool.
3. In a bowl, combine the ricotta cheese with the cooled mushroom mixture. Adjust seasoning as needed.
4. Roll out the pasta dough into thin sheets and cut into squares. Place a small spoonful of the filling in the center of each square. Fold the dough over the filling to create a triangle, press the edges to seal, and shape into tortellini. Cook the tortellini in boiling salted water for 3-4 minutes or until they float to the top. Serve with your choice of sauce.
4. Chicken Tortellini Alfredo
Chicken Tortellini Alfredo is a delightful pasta dish featuring cheese tortellini, cubed chicken breast, and a rich, creamy sauce made with heavy cream, Parmesan cheese, and a hint of garlic.
Ingredients
- 2 cups cheese tortellini
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cubed
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
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Instructions
1. Cook the cheese tortellini according to package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the cubed chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, reduce heat to medium and add minced garlic. Cook for about 1 minute until fragrant, then pour in the heavy cream. Stir in the Parmesan cheese, and cook until the sauce thickens, about 3-4 minutes.
4. Add the cooked chicken and tortellini back into the skillet. Stir to combine and warm everything through. Season with salt and pepper to taste, and serve immediately.
5. Spinach and Ricotta Tortellini
Spinach and Ricotta Tortellini is a delightful Italian pasta dish made with fresh spinach, creamy ricotta cheese, and nutty Parmesan, wrapped in pasta sheets or wonton wrappers, creating a perfect blend of flavors.
Ingredients
2 cups fresh spinach leaves, washed and chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
Salt and pepper to taste
Fresh pasta sheets or store-bought wonton wrappers
A pinch of nutmeg (optional)
Instructions
1. Cook the spinach in a skillet over medium heat until wilted, then let it cool and drain any excess liquid. Chop finely.
2. In a bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, egg, salt, pepper, and nutmeg to form a filling mixture.
3. Place a teaspoon of filling onto each pasta sheet or wonton wrapper, fold and seal edges securely to form tortellini.
4. Cook tortellini in a pot of salted boiling water for 3-5 minutes until they float to the top, then drain and serve with your choice of sauce.
6. Tortellini in Brodo (in Broth)
Tortellini in Brodo is a classic Italian dish featuring tender tortellini cooked in a savory chicken broth with aromatic vegetables like onion, carrot, and celery, finished with a sprinkle of grated Parmesan cheese.
Ingredients
1 cup tortellini (fresh or frozen)
6 cups chicken broth
1 small onion, finely chopped
1 small carrot, diced
1 celery stalk, diced
Salt and pepper to taste
Grated Parmesan cheese for serving
Instructions
1. In a large pot, bring the chicken broth to a gentle boil over medium heat.
2. Add the onion, carrot, and celery to the pot. Let them simmer for about 10 minutes or until the vegetables are tender.
3. Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes, until they float to the top and are fully cooked.
4. Season the broth with salt and pepper to taste, then serve the tortellini in bowls, ladled with broth, and topped with grated Parmesan cheese.
7. Italian Sausage and Cheese Tortellini
Italian Sausage and Cheese Tortellini is a comforting dish featuring browned Italian sausage, cheese-filled tortellini, and a rich sauce made from marinara and heavy cream. Parmesan cheese and garlic add depth to this savory creation.
Ingredients
- 1 pound Italian sausage, casings removed
- 1 package (about 9 ounces) cheese tortellini
- 1 cup marinara sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
1. In a large skillet over medium heat, cook the Italian sausage until browned and cooked through. Remove the sausage from the skillet and set aside.
2. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the marinara sauce and heavy cream, stirring to combine. Bring to a simmer.
3. Meanwhile, cook the cheese tortellini according to package instructions. Drain and add the tortellini to the sauce.
4. Stir in the cooked sausage and Parmesan cheese. Season with salt and pepper to taste. Serve warm.
8. Tortellini alla Panna
Tortellini alla Panna is a classic Italian pasta dish featuring cheese or meat-filled tortellini tossed in a creamy sauce made from heavy cream, Parmesan cheese, unsalted butter, and seasoned with nutmeg, salt, and pepper.
Ingredients
Tortellini (fresh or store-bought, preferably with cheese or meat filling)
Heavy cream
Parmesan cheese, grated
Unsalted butter
Nutmeg
Salt
Pepper
Instructions
1. Cook the tortellini in a large pot of salted boiling water according to the package instructions until al dente, then drain.
2. In a large skillet, melt the unsalted butter over medium heat. Once melted, add the heavy cream and let it simmer for a few minutes until it slightly thickens.
3. Stir in the grated Parmesan cheese, season with salt, pepper, and a pinch of nutmeg. Continue to stir until the cheese is fully melted and the sauce is smooth.
4. Add the drained tortellini to the pan and toss them gently in the sauce until well coated. Serve immediately, garnished with extra Parmesan if desired.
9. Pumpkin and Sage Tortellini
Pumpkin and Sage Tortellini combines creamy pumpkin puree, Parmesan cheese, and nutmeg wrapped in pasta, topped with a buttery sage sauce. This dish offers a delightful blend of autumn flavors and a comforting texture.
Ingredients
- 2 cups pumpkin puree
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- Fresh pasta sheets or store-bought wonton wrappers
- 8 sage leaves, chopped
- 4 tablespoons butter
Instructions
1. In a bowl, mix the pumpkin puree, Parmesan cheese, nutmeg, salt, and pepper until well combined.
2. Place a small spoonful of the pumpkin mixture in the center of a pasta sheet or wonton wrapper, fold and seal to form tortellini.
3. Bring a pot of salted water to a boil, and cook the tortellini for 3-4 minutes, or until they float to the surface.
4. In a separate pan, melt the butter and add chopped sage leaves, cooking until the butter browns slightly. Toss the cooked tortellini in the sage butter before serving.
10. Lobster and Tarragon Tortellini
Lobster and Tarragon Tortellini brings together luxurious lobster meat, fragrant fresh tarragon, creamy ricotta cheese, and bright lemon zest. Wrapped in fresh pasta sheets, these tortellini offer a symphony of delightful and aromatic flavors.
Ingredients
Lobster meat (cooked and chopped)
Fresh tarragon (chopped)
Ricotta cheese
Lemon zest
Fresh pasta sheets
Salt and pepper
Instructions
1. In a bowl, combine the lobster meat, chopped tarragon, ricotta cheese, lemon zest, salt, and pepper. Mix gently to create the filling.
2. Cut the fresh pasta sheets into squares, approximately 3×3 inches in size.
3. Place a small amount of filling in the center of each pasta square. Fold the pasta over to form a triangle, pressing the edges to seal. Bring the two corners together to form the tortellini shape.
4. Cook the tortellini in a large pot of boiling salted water for about 3-4 minutes or until they float to the top. Serve with a light butter sauce or your choice of dressing.
11. Truffle and Mushroom Tortellini
Truffle and Mushroom Tortellini combines fresh mushroom tortellini with a rich and decadent sauce made from black truffle paste, mixed mushrooms, garlic, and creamy goodness. It’s a luxurious dish perfect for a special meal.
Ingredients
200g fresh mushroom tortellini
50g black truffle paste
100g mixed mushrooms, sliced
2 tbsp olive oil
2 cloves garlic, minced
100ml heavy cream
Salt and pepper to taste
Instructions
1. Cook the mushroom tortellini according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced mixed mushrooms. Sauté until the mushrooms are soft and golden brown.
3. Stir in the black truffle paste and heavy cream, and let the mixture simmer for a few minutes until slightly thickened.
4. Add the cooked tortellini to the skillet, toss to coat with the sauce, and season with salt and pepper. Serve immediately.
12. Goat Cheese and Pistachio Tortellini
Goat Cheese and Pistachio Tortellini is a delicate pasta dish featuring creamy goat cheese, finely chopped pistachios, and a hint of lemon zest, encased in fresh pasta sheets and drizzled with olive oil.
Ingredients
Goat cheese, 120g
Finely chopped pistachios, 40g
Fresh pasta sheets, 250g
Lemon zest, 1 teaspoon
Salt and pepper, to taste
Egg, 1 (for sealing the pasta edges)
Olive oil, for drizzling
Instructions
1. In a bowl, mix the goat cheese, chopped pistachios, and lemon zest until well combined. Season with salt and pepper to taste.
2. Cut the fresh pasta sheets into small squares, approximately 8cm x 8cm. Place a small spoonful of the cheese mixture in the center of each square.
3. Beat the egg and lightly brush the edges of the pasta square. Fold the pasta over the filling to form a triangle, pressing the edges to seal. Then, bring the two bottom corners of the triangle together and press to form the tortellini shape.
4. Cook the tortellini in boiling salted water for about 3-4 minutes, until they float to the surface. Drain gently and drizzle with olive oil before serving.
13. Lemon Ricotta Tortellini with Tarragon
Lemon Ricotta Tortellini with Tarragon is a delightful pasta dish featuring creamy ricotta cheese, vibrant lemon zest and juice, and aromatic fresh tarragon. It’s wrapped in fresh pasta for a refreshing culinary experience.
Ingredients
Ricotta cheese
Fresh lemon zest
Fresh lemon juice
Fresh tarragon, chopped
Salt
Freshly ground black pepper
Fresh pasta sheets or store-bought tortellini wrappers
Instructions
1. In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, chopped tarragon, salt, and freshly ground black pepper. Mix well to create a smooth filling.
2. Lay out the pasta sheets or tortellini wrappers on a clean surface. Place a small spoonful of the ricotta mixture in the center of each.
3. Fold the pasta over the filling, sealing the edges by pressing gently. Form into tortellini shapes.
4. Cook the tortellini in boiling salted water until they float to the top, which should take about 3-5 minutes. Serve with a drizzle of olive oil or your favorite sauce.
14. Beet and Herbed Cheese Tortellini
Beet and Herbed Cheese Tortellini combines the earthy sweetness of roasted beet with a fresh herbed ricotta filling, wrapped in a flavorful dough made from flour and eggs. Perfect for a delightful homemade pasta experience.
Ingredients
2 cups all-purpose flour
1 large beet, roasted and pureed
2 large eggs
1 cup ricotta cheese
1/4 cup mixed fresh herbs (such as basil, parsley, and chives), finely chopped
Salt and pepper to taste
Instructions
1. In a bowl, combine the flour and a pinch of salt. Make a well in the center, add the eggs and beet puree, and mix to form a dough. Knead the dough until smooth, wrap it in plastic wrap, and let it rest for 30 minutes.
2. In another bowl, mix the ricotta cheese with fresh herbs, and season with salt and pepper.
3. Roll the dough out on a floured surface until thin. Cut into squares, place a teaspoon of herbed cheese filling in the center of each square, fold and shape into tortellini.
4. Cook the tortellini in boiling salted water for 3-4 minutes or until they float to the surface. Serve hot with your favorite sauce or a simple drizzle of olive oil.
