Lemon Ricotta Tortellini with Peas
This Lemon Ricotta Tortellini with Peas recipe is a creamy, zesty, and satisfying meal that comes together quickly. Fresh tortellini is tossed in a rich sauce made with ricotta cheese, lemon, and a touch of cream, then finished with sweet peas and Parmesan.
Equipment
- Large Pot
- Large Skillet or Pan
- Whisk
Ingredients
Main Ingredients
- 1 pound (450g) fresh or frozen ricotta tortellini
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup (240ml) chicken or vegetable broth
- ½ cup (120ml) heavy cream
- ½ cup (120g) fresh ricotta cheese
- 1 Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 cup (150g) frozen peas, thawed
- ¼ cup (25g) grated Parmesan cheese plus more for serving
- ¼ cup fresh parsley or basil, chopped
- Salt to taste
- freshly ground black pepper to taste
Instructions
Cooking Steps
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions; reserve ½ cup of pasta water, then drain.
- While tortellini cooks, heat olive oil in a large skillet over medium heat and sauté minced garlic for 1 minute until fragrant.
- Pour in broth, bring to a simmer, then stir in heavy cream, ricotta cheese, lemon zest, and lemon juice; whisk until smooth and season with salt and pepper.
- Add thawed peas and cooked tortellini to the skillet, tossing to coat; add reserved pasta water if the sauce is too thick.
- Stir in Parmesan and fresh herbs, adjust seasoning, and serve immediately garnished with extra Parmesan and herbs.
Notes
For extra richness, a splash of white wine can be added with the broth. Freshly grated Parmesan cheese makes a big difference in the flavor of the final dish. Ensure your ricotta is good quality for the best creamy texture. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator; reheat gently over low heat, adding a splash of broth if needed.