Creamy Lemon Ricotta Tortelloni with Roasted Peppers

This creamy lemon tortelloni dish brings together tender ricotta-filled pasta, sweet roasted bell peppers and a bright, tangy sauce. The combination of cream cheese, sour cream and Parmesan creates a luscious coating that clings to every bite, while fresh lemon juice and scallions add a fresh finish.

Perfect for a quick weeknight dinner, this recipe uses simple ingredients and comes together in about 30 minutes. Serve it as a satisfying vegetarian main or a hearty side.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Core and seed the bell pepper, then cut into thin strips. Place on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes until tender and lightly charred.
2. While the pepper roasts, bring a large pot of salted water to a boil. Cook the tortelloni according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain.
3. Meanwhile, dice the tomato and thinly slice the scallions, separating white and green parts. Zest and juice the lemon.
4. In a large skillet over medium heat, melt the butter. Add the cream cheese and sour cream, stirring until smooth. Stir in the lemon zest, 1 tablespoon lemon juice and half the Parmesan. If the sauce is too thick, add a splash of reserved pasta water.
5. Add the cooked tortelloni, roasted bell pepper strips, diced tomato and scallion whites to the skillet. Toss gently to coat. Season with salt and pepper to taste.
6. Serve the pasta in bowls, topped with remaining Parmesan and scallion greens.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Cook according to package directions, adding an extra minute if needed.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are good substitutes. Use the same amount.

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.