Cheese Tortellini


Custom blend of domestic cheeses including Swiss, ricotta, and Parmesan.

At a Glance

Item Code



2/5 lbs

Case Count

585 each


1.5" x 1.5"

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Recipe Ideas

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Caprese Tortellini Salad with Shrimp

Ingredients (4 servings):

  • 1 pound cooked shrimp, peeled and deveined
  • (thawed and patted dry if frozen)
  • 1 tbsp. olive oil
  • Garlic salt, oregano, paprika and pepper, to taste
  • 20 oz. Louisa cheese tortellini
  • 7 oz. package refrigerated basil pesto
  • 2 cups quartered grape tomatoes


In a medium bowl, toss together the shrimp, basil pesto, olive oil, garlic salt, oregano, paprika and pepper; to coat shrimp evenly. Marinate for a minimum of 10 minutes. Meanwhile, cook tortellini according to directions. Once tortellini is done, transfer to serving bowl along with shrimp, pesto, and tomatoes. Garnish with parsley, if desired. Chill and serve.

About the Dish:

“The name "Caprese" comes from the Italian island of Capri. Because it was made to resemble the colors of the Italian flag, it is now one of the country's national dishes.”

Cheese Tortellini Pasta Salad

Ingredients (4 servings):

  • ¾ -1 lb tortellini
  • ½ cup black olives (pitted and sliced)
  • 1 ea zucchini (julienned)
  • 1 tsp anchovy paste
  • 1/3 cup sun dried tomatoes (julienned)
  • 2 garlic cloves, whole
  • ½ cup cherry tomatoes (quartered)
  • 6 oz Goat or Feta cheese (crumbled)
  • TT fresh thyme leaves
  • 1 ea lemon (zested)
  • ¾ cup Extra Virgin Olive Oil
  • 1 pinch of dried oregano
  • TT salt and crushed red pepper


Sauté garlic in olive oil until golden. Add anchovy paste and zucchini. Cook until the edges start to caramelized. Add sundried tomatoes, Cherry tomatoes, Kalamata olives, thyme, oregano and crushed red pepper. Season with salt and cook for a few additional minutes. Remove from heat and toss with thawed tortellini then chill. Finish with lemon zest, a bit more oil and top with Goat or Feta cheese before serving.

About the Dish:

“Pasta salad was believed to be produced in the US as an adaptation to French nouvelle cuisine especially popularized in America around the 1980’s. This style emphasized lighter fare with an emphasis on presentation and color. Pasta salad is still considered a great staple of the summertime season.”

Kids Cheese Tortellini with Red Sauce, Meatballs and Parmesan Cheese

Ingredients (4 servings):

  • ¾ -1 lb tortellini
  • ½ lb ground beef
  • ½ lb ground veal
  • 2 cups of bread soaked in milk
  • TT black pepper
  • 1 cup grated Grana Padano
  • 1 ea egg
  • 1 whole tomatoes, canned
  • 1 ea celery stalk
  • 1 small onion
  • 1 ea carrot
  • 2 ea garlic clove, divided
  • 1 ea bay leaf
  • ½ cup Extra Virgin Olive Oil
  • 1 tbsp. fresh parsley
  • TT salt and pepper


Prepare meatballs by incorporating ground meat, soaked bread, Grana Padano, black pepper, 1 garlic clove minced, egg and parsley. Mix well and form small balls. Bake at 375 for 10-15 minutes. Sauté garlic, bay leaf, onions, carrots and celery briefly. Add 2 tbsp. tomato paste. Add pureed tomatoes and bring to a simmer. Add meatballs with pan juices to the sauce and simmer for 30-45 minutes longer. Discard carrot, onion, bay leaf and celery. Season with salt and pepper. Plate hot tortellini accordingly with red sauce and meatballs and then top with cheese and fresh parsley.

About the Dish:

“The exact origin of meatballs is unknown. They are a staple food item worldwide. As for Italian meatballs, their origins can be traced back to ancient Roman times. Meatballs were created out of necessity, mainly because meat was of such poor quality and limited availability. To compensate, the early Roman recipe added bread soaked in milk, herbs, and spices to improve flavor and create a greater yield.”

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