Lemon Ricotta Tortellini with Peas — A Quick & Creamy Delight
This creamy lemon ricotta tortellini with peas is a quick and flavorful dish, perfect for a weeknight meal or a special occasion. The bright lemon zest and fresh herbs complement the rich ricotta for a truly delightful experience.
Equipment
- large pot
- large skillet or Dutch oven
Ingredients
Main Ingredients
- 1 package fresh or frozen ricotta tortellini (19-ounce)
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup frozen peas
- ½ cup reserved pasta water
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese plus more for serving
- 1 Zest of large lemon
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley or basil (or a mix), plus more for topping
- Salt and freshly ground black pepper to taste
Instructions
Cooking Steps
- Cook the tortellini in boiling salted water according to package directions until al dente.
- Before draining, scoop out about 1 cup of pasta water and set it aside; then drain the tortellini.
- Heat olive oil in a skillet over medium heat, add minced garlic, and cook for about 1 minute until fragrant.
- Add frozen peas to the skillet and sauté for 2-3 minutes until bright green and heated through.
- Reduce heat to low, then add cooked tortellini, ricotta cheese, reserved pasta water, Parmesan cheese, lemon zest, and lemon juice to the skillet.
- Gently toss to combine until the ricotta melts into a creamy sauce, adding more pasta water if needed for desired consistency.
- Stir in fresh parsley or basil, season with salt and pepper to taste, and serve immediately with extra Parmesan and fresh herbs.
Notes
This dish comes together quickly, making it a perfect option for a weeknight meal. Freshly grated Parmesan and good quality ricotta make a big difference in flavor, so use the best you can find. Adjust lemon juice and zest to your taste for a brighter flavor. If you don't have fresh herbs, dried herbs can be used, but fresh is always recommended for the best flavor.