Creamy Lemon Ricotta Tortelloni with Roasted Peppers

There’s something magical about tender cheese tortelloni bathed in a creamy, tangy sauce. This dish combines the richness of ricotta-filled pasta with the sweetness of roasted bell peppers and a bright squeeze of lemon. It’s a quick, satisfying meal that feels special enough for a weekend dinner but easy enough for a weeknight.

The sauce comes together with cream cheese, sour cream and Parmesan, creating a velvety coating for every bite. A sprinkle of scallion greens adds freshness and color. Serve it with a simple side salad or crusty bread to soak up every last drop.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Core and seed the bell pepper, then slice into thin strips. Cut the tomato into wedges. Toss the pepper and tomato with olive oil, salt and pepper. Spread on the baking sheet and roast for 15-20 minutes until tender and lightly charred.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the tortelloni according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
4. While the pasta cooks, prepare the sauce. In a large skillet over medium heat, melt the butter. Add the cream cheese and sour cream, stirring until smooth. Gradually whisk in the reserved pasta water to thin the sauce to your liking.
5. Stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
6. Add the cooked tortelloni and roasted vegetables to the skillet. Toss gently to coat everything in the sauce.
7. Zest the lemon and squeeze the juice. Add half the zest and all the juice to the pasta, tossing to combine. Taste and adjust seasoning.
8. Thinly slice the scallions (green parts only). Serve the pasta in bowls, topped with the remaining lemon zest and scallion greens.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Cook according to package directions, adding a minute or two if needed.

What can I substitute for cream cheese?

You can use mascarpone or an extra tablespoon of butter plus a splash of milk for a lighter sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.