Tri-Color Cheese Tortellini


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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Antipasto Tri-Color Cheese Tortellini Salad

Ingredients (4 servings):

  • 1 package Louisa Tri-Color Cheese Tortellini
  • ¼ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tsp salt
  • 14 oz artichoke hearts, strained and quartered
  • 2.25 oz sliced black olives
  • 2 oz diced pimentos
  • 4 oz feta cheese, crumbles
  • 2 oz pepperoni or salami, cut into strips
  • ¼ cup red onion, minced


  • Bring 4 quarts of water to a boil.
  • Combine all ingredients, except tortellini, in a bowl.
  • Blanch tortellini for 5 minutes on medium heat, then drain well and rinse in cold water to stop the cooking.
  • Gently toss tortellini with condiments.
  • Refrigerate for 1 hour before serving.

Tri-Color Cheese Tortellini With Butter Sauce

Ingredients (4 servings):

  • 1 package (18 to 22 ounces) Louisa frozen pasta
  • 6 tablespoons butter
  • ½ cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
  • ½ teaspoon freshly ground black pepper
  • chopped fresh herbs such as chives, basil, rosemary, thyme and mint (optional)


  • Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain pasta.
  • In same saucepot, melt butter over medium heat. Remove saucepot from heat. Add pasta and gently fold in cheese and pepper. Sprinkle with herbs, if using.

Tri-Color Cheese Tortellini with Cream of Broccoli

Ingredients (4 servings):

  • 1 tbs butter
  • ¼ cup chopped onion
  • 1 package (32 ounces) less-sodium chicken broth or chicken or vegetable cooking stock (4 cups)
  • 1 cup water
  • 12 ounces broccoli crowns
  • 1 large Yukon Gold potato (about 6 ounces), peeled and cut into 3/4-inch pieces
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoons heavy whipping cream
  • ½ (19-ounce) package Louisa frozen tri-color cheese tortellini (about 38 tortellini or 3 cups)


  • In 4-quart saucepan, melt butter over medium heat. Add onion and cook 5 minutes or until tender, stirring occasionally. Add broth and water; heat to boiling over high heat. Meanwhile, cut broccoli stems into 1-inch pieces; set aside. Cut remaining broccoli into small florets.
  • Add florets and tortellini to broth; cook until mixture boils, about 4 minutes, stirring occasionally. With slotted spoon, transfer florets and tortellini medium to bowl. Add broccoli stems and potato to broth; cook 10 minutes or until broccoli and potato are tender.
  • Transfer broth mixture to blender. With center part of lid removed to allow steam to escape and with clean towel loosely covering center, puree mixture until smooth. Add cheese and cream and puree to blend. Add broth mixture and tortellini mixture to same saucepan; stir to combine. Ladle soup into soup bowls.