Cheese Tortelloni


A custom blend of domestic cheeses including Parmesan, Ricotta, Fontina, and Mozzarella with a hint of nutmeg.

At a Glance

Item Code



6 lbs

Case Count

190 each

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Recipe Ideas

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Cheese Tortelloni Pizza Pasta Salad

Ingredients (4 servings):

  • 5lbs Louisa Cheese Tortelloni
  • 1 cup diced red bell peppers
  • ½ cup black olives, sliced
  • ½ cup green olives, sliced
  • ½ cup red onions, diced
  • 1¾ cup pepperoncinis, sliced
  • 1¾ cup pepperoni, diced
  • 1¾ cup Mozzarella cheese, diced
  • 3¾ cup House Italian Dressing
  • ¼ cup Parmesan, grated
  • 2½ tsp salt
  • 1¼ tsp black pepper
  • 1½ tsp dried oregano


Cook tortelloni acccording to directions. Toss ingredients in large mixing bowl. Garnish with grated Parmesan.

About the Dish:

“This dish can be made in advance, and suits many needs from salad bars to catering options. It can easily be customized by adding your signature pizza toppings and house Italian dressing.”

Cheese Tortelloni with Caramelized Pears, Roasted Walnuts, and Herbs

Ingredients (6 servings):

  • 3 lbs cheese tortelloni
  • ½ cup butter
  • 2 pears, sliced
  • 3 garlic cloves, minced
  • ½ cup walnuts
  • 1 Tbsp. fresh thyme
  • 2 Tbsp. fresh parsley, chopped


Melt butter in large skillet over medium heat. Add pear slices and sauté until almost brown and softened, about 3-4 minutes. Add in garlic, walnuts, and herbs. Sauté for another 3 minutes. Toss tortelloni in skillet to combine. Serve immediately. Garnish with salt, pepper, and remaining herbs.

About the Dish:

“Pairing cheese tortelloni with pears helps bring out the flavors of the individual cheeses and nutmeg in the filling. The pear's clean flavor and fresh aroma make it great for snacking, adding to a salad, or serving with cheese. Try this dish with Demi-Sec Champagne or Sauvignon Blanc.”

Cheese Tortelloni with Wild Mushroom Sauce

Ingredients (6 servings):

  • 3 lbs Cheese Tortelloni
  • 2 Tbsp. olive oil
  • 2 large shallots, minced
  • 3 cloves garlic, minced
  • 8 oz seasonal wild mushrooms (porcini, shiitakes, and chanterelles), steamed and sliced
  • 2 oz dried porcini mushrooms, soaked in warm water
  • ¼ cup dry Marsala wine
  • 2 cups chicken stock
  • 1 tsp fresh thyme, minced
  • 1 Tbsp. fresh parsley, minced
  • TT salt and pepper


In a medium sauce pan, heat olive oil over medium heat. Sauté shallots and garlic until soft, but not brown, about 2-3 minutes. Add sliced mushrooms. Add soaked porcini mushrooms. Cook for 10 minutes, until mushrooms have softened and liquid evaporated. Add Marsala and reduce until thickened. Add chicken stock and bring to a boil. Add in herbs. Reduce heat to a simmer until sauce has slightly thickened. Cook pasta according to directions. Mix together in sauce pan, then serve immediately.

About the Dish:

“Keep this dish evolving by incorporating different varieties of mushrooms. Add Porcini, Shiitake, and Oyster mushrooms year round. Update the recipe to include Morels in the spring and Chanterelles in the fall. ”

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