Four Cheese Tortellini

Preparation

In a large saucepot over high heat, bring 4 quarts unsalted water to a boil. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes or until tender, drain. Toss pasta in butter or olive oil with Parmesan cheese or serve with your favorite sauce.

Serving /Presentation Suggestions

Serve ravioli in a shallow serving dish. Tortellini may be served in a deeper dish or bowl.  Both present especially well with added sautéed vegetables.

Because we put so much effort into making great fillings, we recommend with butter and sprinkling with fresh grated parmesan. Adding a tomato-based sauce is recommended primarily to cheese ravioli.

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Recipe Ideas

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Cheese Tortellini with Bacon, Tomatoes and Peas

Ingredients (4 servings):

  • 1 package Louisa Cheese Tortellini
  • 5 slices bacon, cut into 1 inch pieces
  • ⅓ cup onions, chopped
  • 4 Roma tomatoes, seeded and diced
  • ½ cup frozen sweet green peas
  • 1 cup heavy whipping cream
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 Tbsp olive oil

Directions:

  • Bring 4 quarts of water to a boil.
  • Meanwhile, in a large skillet, sauté bacon with oil. When bacon starts crisping up, add onion and cook on low until soft.
  • Add tomatoes, peas and sauté briefly. Add cream and bring to a simmer. Season with salt and pepper.
  • Blanch tortellini for 5 minutes on medium heat, drain and gently toss in the sauce with parmesan cheese.
  • Simmer until sauce slightly thickens up (approx. 1min).

Cheese Tortellini with Tomato-Basil Bisque

Ingredients (4 servings):

  • 1 jar (about 24 ounces) tomato-basil or marinara pasta sauce
  • 1¼ cups water
  • ½ cup heavy whipping cream
  • ½ (19-ounce) package Louisa frozen cheese tortellini (about 36 tortellini or 3 cups)
  • 5 large basil leaves, chopped (1/4 cup)
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • ¼ teaspoon ground black pepper
  • minced chives (optional)

Directions:

  • In 3 to 4 quart saucepan, heat pasta sauce, water and cream and heat to boiling over medium-high heat, stirring occasionally. Add frozen tortellini and cook 5 minutes, stirring occasionally. Remove saucepan from heat; stir in basil, cheese, pepper and chives, if using.

Summer Tortellini Salad with Strawberry & Mint

Ingredients (4 servings):

  • 1 package (18 to 22 ounces) Louisa Tri-Color Tortellini
  • ¼ cup pine nuts
  • ½ cup fresh basil, finely chopped
  • ¼ cup fresh mint leaves, finely chopped
  • ¼ cup parmesan cheese
  • 2 Tbsp. garlic, minced
  • 2 oz. EVOO
  • Kosher salt
  • Freshly ground black pepper
  • 8 Sun-dried tomatoes, thinly Sliced
  • ½ pint cherry tomatoes, halved
  • ½ pint strawberry’s quartered

Directions:

  • Toast pine nuts over medium heat till golden brown. Be careful not to burn. Once cooled completely add to a food processor, along with basil, mint, parmesan, garlic and S&P to taste. Turn on food processor and slowly add olive oil until a smooth consistency. Cook Tortellini according to package instructions. Add the cherry and sun-dried tomatoes to the pesto and toss lightly. Serve on a fresh lettuce leaf and top with strawberries.

About the Dish:

“Get ready! This isn’t your traditional pasta salad. This light and refreshing pasta salad is perfect for the spring and summer. You’ll be surprised how nicely the cheeses from the Tortellini Piccolini work with the strawberries and mint.”