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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Creamy Tortellini, Bacon Pasta Salad with Lemon Parmesan Dressing

Ingredients (4 servings):

  • 1 package (18 to 22 ounces) Louisa frozen tortellini
  • 1 Cup frozen peas
  • 6oz Thick cut bacon, cooked and chopped
  • Lemon Parmesan Dressing
  • 2/3 Cup mayonnaise
  • 1/3 Cup olive oil
  • ¼ Cup grated parmesan
  • 2 tbs. lemon juice
  • ½ tbs. lemon zest
  • 1 tbs. white vinegar
  • 2 tbs. Dijon mustard
  • 1 tsp. dried basil, dried chives
  • ½ tsp Each onion powder, garlic powder and sugar
  • S&P


  • Combine with a whisk all the wet and dry ingredients for the Lemon Parmesan Dressing in a medium bowl. Place in the refrigerator and chill for 30 min.
  • Cook Tri Color Tortellini until the suggested temperature of 160 degrees is reached. Let Tortellini cool completely. Once cooled, combine Tortellini with bacon and peas and toss with dressing until evenly coated.

About the Dish:

“This offering is great as a side for your spring time or summer time BBQ. The smokiness of the bacon really pairs well with the cheese blend from the Tortellini while the lemon parmesan dressing really lightens up the dish.”

Tortellini & Beer Cheese Lobster Bake

Ingredients (4 servings):

  • 1 Package Louisa Tri-color Tortellini
  • 1 Cup lobster meat, cooked and chopped
  • 3 tbs. Butter, divided
  • 3 tbs. Flour
  • 2.5 Cups heavy cream
  • 4 Cups shredded cheddar cheese, sharp
  • ½ Cup of your favorite wheat beer
  • 1 tsp grainy mustard
  • 1 tsp yellow mustard
  • ½ tsp garlic powder
  • ½ tsp salt


  • Cook Tortellini to desired temperature of 160° and set aside. Melt butter in saucepan over medium heat. Create a roux by whisking in flour till combined. Whisk in beer slowly. Eliminate any lumps. Whisk in heavy cream. Continue to cook over medium heat whisking often until thick and gently bubbling. Stir in mustards, garlic powder and salt. Turn off heat and slowly add the cheddar cheese letting the remaining heat in the pan melt the cheese. Combine the Tortellini, lobster and cheese sauce in a 2.5 quart baking dish or individual baking dishes and bake at 350° until golden brown on top.

About the Dish:

“Everyone loves mac & cheese so we took it to the next level! The pairing of the wheat beer with the sweetness of the lobster plays well together with the sharpness of cheddar cheese.”

Tuscan Tortellini Soup

Ingredients (4 servings):

  • 1 Package Tri Color Cheese Tortellini
  • 1lb ground Italian sausage
  • ¼ c. onion, chopped
  • 2 Tbsp. garlic, minced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 28oz cans crushed tomatoes
  • 2 cups chicken stock
  • 3 cups fresh baby spinach, chopped
  • 1 cups half & half
  • ¼ cup grated Parmesan
  • S & P to taste


  • In a large stock pot, brown sausage until cooked through. Drain grease. Add onion and garlic; cook until soft. Stir in Basil, Oregano, crushed tomatoes and chicken stock. Bring to a boil. Add Tortellini and cook until the Tortellini is tender. Stir in chopped spinach and cook until spinach is wilted. Slowly add half & half. Return soup to a simmer and add Parmesan cheese. Salt and pepper to taste.