31 Delicious Vegetarian Tortellini Recipe Ideas

Sometimes, all you need is a comforting bowl of tortellini to make dinner feel special. Whether you’re craving quick weeknight meals, seasonal favorites, or cozy comfort food, these vegetarian recipes are packed with flavor and easy to whip up. Get ready to fall in love with tortellini all over again—let’s dive into these delicious ideas!

Spinach and Ricotta Tortellini in Alfredo Sauce

Brimming with creamy indulgence, this spinach and ricotta tortellini in Alfredo sauce transforms simple ingredients into an elegant comfort dish. Follow these precise steps to achieve restaurant-quality results in your own kitchen, mastering each technique along the way. You’ll create perfectly cooked pasta enveloped in a velvety sauce that clings beautifully to every fold.

Ingredients

– 1 pound fresh spinach and ricotta tortellini
– 4 tablespoons European-style unsalted butter
– 2 cups heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon white pepper
– 2 tablespoons chopped fresh Italian parsley

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Carefully add the fresh spinach and ricotta tortellini to the boiling water, stirring gently to prevent sticking.
3. Cook the tortellini for exactly 3 minutes or until they float to the surface and the pasta edges appear translucent.
4. While the pasta cooks, melt 4 tablespoons of European-style unsalted butter in a large sauté pan over medium heat.
5. Pour 2 cups of heavy cream into the melted butter, whisking continuously to emulsify.
6. Reduce heat to low and simmer the cream mixture for 5 minutes until it thickens enough to coat the back of a spoon.
7. Gradually whisk in 1 cup of freshly grated Parmigiano-Reggiano cheese until completely incorporated and smooth.
8. Season the sauce with 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon fine sea salt, and 1/4 teaspoon white pepper.
9. Use a slotted spoon to transfer the cooked tortellini directly from the boiling water into the Alfredo sauce.
10. Gently toss the tortellini in the sauce for 1 minute over low heat until evenly coated.
11. Remove from heat and stir in 2 tablespoons of chopped fresh Italian parsley.

Notice how the alfredo sauce clings to each tortellini pocket without pooling at the bottom of the bowl. The subtle nutmeg enhances the creamy ricotta filling while the fresh parsley provides bright contrast against the rich sauce. For an elegant presentation, serve in warm shallow bowls garnished with extra Parmigiano-Reggiano shavings and a drizzle of high-quality olive oil.

Mushroom and Pesto Tortellini

Even the busiest weeknights deserve a comforting, restaurant-quality pasta dish that comes together with minimal effort. This mushroom and pesto tortellini combines earthy flavors with vibrant herbal notes in a dish that feels both sophisticated and approachable. Let’s walk through each step methodically to ensure perfect results every time.

Ingredients

– 1 package (20 oz) fresh cheese tortellini
– 2 cups cremini mushrooms, thinly sliced
– 3 tablespoons extra virgin olive oil
– 2 cloves garlic, minced
– 1/2 cup basil pesto
– 1/4 cup heavy cream
– 1/4 cup grated Parmigiano-Reggiano
– 2 tablespoons unsalted butter
– 1/4 teaspoon kosher salt
– 1/8 teaspoon freshly ground black pepper
– 2 tablespoons fresh parsley, finely chopped

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add fresh cheese tortellini to the boiling water and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. Drain tortellini thoroughly in a colander, reserving 1/2 cup of pasta water for later use.
4. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add thinly sliced cremini mushrooms and cook for 6-8 minutes until deeply browned and moisture has evaporated.
6. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
7. Reduce heat to medium-low and add unsalted butter, swirling until melted and foamy.
8. Incorporate basil pesto and heavy cream, stirring constantly until fully emulsified.
9. Add cooked tortellini to the skillet, tossing gently to coat evenly with the sauce.
10. Gradually add reserved pasta water, 2 tablespoons at a time, until sauce reaches a silky consistency that coats the back of a spoon.
11. Stir in grated Parmigiano-Reggiano until melted and integrated.
12. Season with kosher salt and freshly ground black pepper, adjusting to preference.
13. Garnish with finely chopped fresh parsley just before serving.

What makes this dish truly special is the way the al dente tortellini pockets capture the creamy pesto sauce, while the sautéed mushrooms provide meaty texture contrasts. The Parmigiano-Reggiano adds a salty complexity that balances the basil’s brightness beautifully. For an elegant presentation, serve in shallow bowls with a drizzle of high-quality olive oil and crusty bread for soaking up every last bit of sauce.

Zucchini and Lemon Cream Tortellini

Crafting a vibrant pasta dish that sings with seasonal flavors requires just the right balance of technique and ingredients. Consider this zucchini and lemon cream tortellini your gateway to restaurant-quality pasta at home, where each step builds toward a harmonious final plate. Let’s walk through the process methodically, ensuring perfect results even for first-time pasta makers.

Ingredients

• 1 package (9 ounces) fresh cheese tortellini
• 2 medium zucchini, julienned
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• ¼ cup grated Parmigiano-Reggiano
• 2 tablespoons fresh basil, chiffonaded
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add fresh cheese tortellini to boiling water and cook for exactly 4 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, melt unsalted butter in a large skillet over medium heat until foaming subsides.
4. Add minced garlic to skillet and sauté for 45 seconds until fragrant but not browned.
5. Introduce julienned zucchini to the skillet and cook for 3 minutes, tossing frequently until slightly softened but still crisp.
6. Pour heavy cream into the skillet and bring to a gentle simmer, reducing heat to medium-low.
7. Stir in lemon zest and 1 tablespoon of fresh lemon juice, incorporating thoroughly.
8. Drain tortellini, reserving ¼ cup of pasta water, then transfer pasta directly to the cream sauce.
9. Add grated Parmigiano-Reggiano to the skillet, tossing continuously until cheese melts and sauce emulsifies.
10. If sauce appears too thick, gradually incorporate reserved pasta water 1 tablespoon at a time until desired consistency is achieved.
11. Season with kosher salt and freshly cracked black pepper, tasting and adjusting as needed.
12. Remove skillet from heat and fold in chiffonaded basil just before serving.

Ultimately, this dish achieves a remarkable textural contrast between the tender pasta pockets and crisp-tender zucchini ribbons. The lemon cream sauce provides a bright, tangy counterpoint to the rich cheese filling, creating layers of flavor that evolve with each bite. For an elegant presentation, garnish with additional basil leaves and serve immediately in warmed bowls to maintain the perfect serving temperature.

Ricotta and Sun-Dried Tomato Tortellini with Basil

Begin by gathering your ingredients for this elegant pasta dish that transforms simple components into restaurant-quality comfort food. Building ricotta and sun-dried tomato tortellini requires patience but rewards you with tender, flavor-packed parcels that showcase Italian culinary tradition.

Ingredients

• 2 cups 00 flour
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole-milk ricotta cheese, drained
• ½ cup oil-packed sun-dried tomatoes, finely chopped
• ¼ cup Parmigiano-Reggiano cheese, freshly grated
• 1 large egg yolk
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• ¼ cup reserved sun-dried tomato oil
• ½ cup heavy cream
• ¼ cup fresh basil leaves, chiffonaded
• Kosher salt
• Freshly cracked black pepper

Instructions

1. Create a well with 2 cups 00 flour on a clean work surface.
2. Pour 3 lightly beaten pasture-raised eggs into the flour well.
3. Incorporate flour into eggs using a fork until a shaggy dough forms.
4. Knead the dough for 8-10 minutes until smooth and elastic.
5. Rest the dough wrapped in plastic wrap at room temperature for 30 minutes.
6. Combine 1 cup drained whole-milk ricotta with ½ cup finely chopped sun-dried tomatoes.
7. Fold in ¼ cup freshly grated Parmigiano-Reggiano and 1 large egg yolk.
8. Season the filling mixture with kosher salt and freshly cracked black pepper.
9. Roll the rested dough to 1/16-inch thickness using a pasta machine.
10. Cut the dough into 2-inch squares using a sharp knife or pastry wheel.
11. Place 1 teaspoon of filling in the center of each dough square.
12. Fold each square diagonally to form triangles, pressing edges to seal.
13. Bring the two opposite corners of each triangle together to form tortellini shape.
14. Cook tortellini in salted boiling water for 3-4 minutes until they float.
15. Heat 2 tablespoons unsalted butter and 2 tablespoons extra-virgin olive oil in a large skillet over medium heat.
16. Sauté 3 thinly sliced garlic cloves for 1 minute until fragrant but not browned.
17. Whisk in ¼ cup reserved sun-dried tomato oil and ½ cup heavy cream.
18. Simmer the sauce for 2 minutes until slightly thickened.
19. Toss drained tortellini in the sauce until evenly coated.
20. Garnish with ¼ cup chiffonaded fresh basil leaves before serving.

Light, delicate pasta pockets yield to reveal a creamy ricotta filling punctuated by the intense sweetness of sun-dried tomatoes. The velvety sauce clings beautifully to each tortellini, creating a luxurious mouthfeel that balances richness with herbal brightness from fresh basil. For an elegant presentation, serve alongside grilled asparagus spears or atop a pool of reduced balsamic glaze to complement the tomato’s natural acidity.

Eggplant and Feta Tortellini with Marinara Sauce

Mastering this elegant pasta dish requires careful attention to technique, but the reward is a sophisticated vegetarian meal that balances creamy, savory, and tangy flavors perfectly. My methodical approach ensures even novice cooks can achieve restaurant-quality results by following each step precisely. Let’s begin with gathering our premium ingredients before diving into the cooking process.

Ingredients

– 1 package (9 ounces) fresh cheese tortellini
– 1 medium globe eggplant, diced into ½-inch cubes
– 2 tablespoons extra virgin olive oil
– ½ cup crumbled artisanal feta cheese
– 2 cups high-quality marinara sauce
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– ¼ teaspoon crushed red pepper flakes
– 2 tablespoons chopped fresh basil
– Kosher salt for seasoning

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the diced eggplant with 1 tablespoon olive oil and ½ teaspoon kosher salt until evenly coated.
3. Spread the eggplant in a single layer on the prepared baking sheet, ensuring pieces don’t touch for proper browning.
4. Roast for 20-25 minutes until the eggplant is golden brown and tender when pierced with a fork.
5. While eggplant roasts, bring 4 quarts of salted water to a rolling boil in a large stockpot.
6. Cook the fresh tortellini according to package directions, typically 3-4 minutes until al dente.
7. Drain the tortellini immediately, reserving ¼ cup of pasta water for later use.
8. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
9. Sauté the minced garlic for 45-60 seconds until fragrant but not browned.
10. Pour the marinara sauce into the skillet and stir to combine with the garlic.
11. Add the dried oregano and crushed red pepper flakes to the sauce mixture.
12. Simmer the sauce uncovered for 5-7 minutes until slightly thickened.
13. Gently fold the roasted eggplant into the marinara sauce using a silicone spatula.
14. Add the drained tortellini to the skillet, tossing to coat with the sauce.
15. If the sauce appears too thick, gradually add the reserved pasta water 1 tablespoon at a time.
16. Remove the skillet from heat and sprinkle the crumbled feta cheese over the pasta.
17. Garnish with chopped fresh basil just before serving.

Layers of creamy tortellini contrast beautifully with the tender roasted eggplant and tangy feta crumbles. The marinara base provides a bright acidity that cuts through the richness, while the fresh basil adds a final aromatic note. For an elegant presentation, serve in shallow bowls with a drizzle of high-quality olive oil and extra basil leaves scattered over the top.

Asparagus and Pea Tortellini Primavera

A vibrant spring-inspired pasta dish that combines tender asparagus, sweet peas, and delicate cheese-filled tortellini in a light, herbaceous sauce. This approachable recipe walks you through each technique with precision, ensuring even novice cooks achieve restaurant-quality results. Follow these methodical steps to create a beautifully balanced meal that celebrates seasonal produce at its peak.

Ingredients

• 1 pound fresh cheese tortellini
• 1 pound fresh asparagus spears, trimmed and cut into 1-inch pieces
• 1 cup fresh English peas, shelled
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup vegetable stock
• 1/4 cup heavy cream
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh tarragon
• 1 teaspoon lemon zest
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil at 212°F.
2. Add fresh cheese tortellini to the boiling water and cook for exactly 6 minutes, until al dente.
3. Drain tortellini thoroughly, reserving 1/2 cup of pasta cooking water.
4. Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Add 1 pound fresh asparagus pieces and sauté for 4 minutes, until bright green and tender-crisp.
6. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant but not browned.
7. Add 1 cup fresh English peas and cook for 2 minutes until heated through.
8. Pour in 1/4 cup vegetable stock and bring to a simmer, scraping any browned bits from the skillet bottom.
9. Stir in 1/4 cup heavy cream and simmer for 1 minute until slightly thickened.
10. Add cooked tortellini to the skillet and toss to coat in the sauce.
11. Gradually add reserved pasta water, 2 tablespoons at a time, until sauce reaches desired consistency.
12. Remove from heat and stir in 1/4 cup grated Parmigiano-Reggiano cheese until melted.
13. Finish with 2 tablespoons fresh lemon juice, 2 tablespoons chopped fresh tarragon, and 1 teaspoon lemon zest.
14. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly cracked black pepper, tossing to combine evenly.

What makes this dish exceptional is the contrast between the silky cheese-filled tortellini and the crisp-tender vegetables, all brought together by the bright, herbaceous sauce. The fresh tarragon and lemon zest provide aromatic complexity that elevates the sweet peas and earthy asparagus. For an elegant presentation, garnish with additional Parmigiano-Reggiano shavings and serve immediately while the textures are at their peak.

Butternut Squash and Sage Tortellini

Keeping your autumn cooking both comforting and elegant begins with mastering this butternut squash and sage tortellini. Knowing how to balance sweet, earthy squash with aromatic herbs creates a dish that feels restaurant-worthy yet completely approachable for home cooks of all skill levels.

Ingredients

– 1 medium butternut squash, halved lengthwise and seeded
– 2 tablespoons extra virgin olive oil
– 1/4 teaspoon freshly grated nutmeg
– 1/2 cup whole milk ricotta cheese
– 1/4 cup freshly grated Parmigiano-Reggiano
– 1 large pasture-raised egg, lightly beaten
– 48 round wonton wrappers (3-inch diameter)
– 4 tablespoons unsalted European-style butter
– 8 fresh sage leaves
– 1/4 cup toasted pine nuts
– Fine sea salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with 1 tablespoon olive oil and season generously with sea salt and black pepper.
3. Roast the squash cut-side down for 45 minutes until the flesh is completely tender when pierced with a fork.
4. Scoop the warm squash flesh into a medium bowl, discarding the skins.
5. Mash the squash with a fork until smooth, then stir in nutmeg, ricotta, Parmigiano-Reggiano, and beaten egg.
6. Season the filling mixture with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
7. Lay 24 wonton wrappers on a clean work surface and place 1 tablespoon of filling in the center of each.
8. Brush the edges of each wrapper with water using a pastry brush.
9. Fold each wrapper in half over the filling, pressing firmly to seal and remove any air pockets.
10. Bring the two bottom corners of each semicircle together and pinch firmly to form the classic tortellini shape.
11. Bring a large pot of heavily salted water to a rolling boil over high heat.
12. Cook the tortellini in batches for 2-3 minutes until they float to the surface and the wrappers become translucent.
13. Meanwhile, melt the butter in a large skillet over medium heat until it begins to foam.
14. Add the sage leaves and cook for 1 minute until crisp and fragrant.
15. Using a slotted spoon, transfer the cooked tortellini directly from the boiling water to the skillet.
16. Toss the tortellini gently in the sage butter for 1 minute to coat thoroughly.
17. Divide the tortellini among four warmed plates and garnish with toasted pine nuts.

Creating these delicate pasta parcels yields a wonderfully tender texture that contrasts beautifully with the crispy sage and pine nuts. Consider serving them alongside a simple arugula salad dressed with lemon vinaigrette to cut through the rich, savory notes of the brown butter sauce.

Artichoke and Olive Tortellini Salad

Savoring a perfectly balanced pasta salad requires thoughtful preparation and quality ingredients. This artichoke and olive tortellini salad combines tender cheese-filled pasta with briny, vibrant Mediterranean flavors for a dish that’s both sophisticated and approachable. Let’s walk through each step methodically to ensure your salad turns out perfectly every time.

Ingredients

– 1 pound fresh cheese tortellini
– 1 cup marinated artichoke hearts, quartered
– ¾ cup Kalamata olives, pitted and halved
– ½ cup extra virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 teaspoon Dijon mustard
– ¼ cup fresh parsley, finely chopped
– 2 ounces Parmigiano-Reggiano, shaved

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add the fresh cheese tortellini to the boiling water and cook for exactly 7 minutes, or until they float to the surface and the pasta is al dente.
3. Drain the tortellini immediately in a colander and rinse under cold running water for 30 seconds to stop the cooking process.
4. Transfer the cooled tortellini to a large mixing bowl.
5. Add the quartered marinated artichoke hearts and halved Kalamata olives to the bowl with the tortellini.
6. In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, and Dijon mustard until emulsified.
7. Pour the dressing over the tortellini mixture and toss gently to coat all components evenly.
8. Fold in the finely chopped fresh parsley until distributed throughout the salad.
9. Arrange the salad on a serving platter and top with shaved Parmigiano-Reggiano.
10. Cover the platter with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Vibrant and texturally complex, this salad offers a delightful contrast between the tender tortellini, firm artichokes, and briny olives. The sharp Parmigiano-Reggiano provides a salty counterpoint to the bright lemon dressing, creating layers of flavor that develop beautifully when chilled. For an elegant presentation, serve it on a bed of butter lettuce leaves or alongside grilled chicken for a complete meal.

Broccoli and Cheddar Tortellini Bake

Ready to transform simple ingredients into a comforting masterpiece? This broccoli and cheddar tortellini bake combines cheesy pasta with vibrant vegetables in a methodical process that guarantees perfect results every time, making it ideal for both weeknight dinners and entertaining guests.

Ingredients

• 1 (20-ounce) package fresh cheese tortellini
• 3 cups fresh broccoli florets, cut into uniform 1-inch pieces
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 teaspoon Dijon mustard
• ¼ teaspoon freshly grated nutmeg
• 2 cups sharp white cheddar cheese, freshly grated
• ½ cup panko breadcrumbs
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the fresh cheese tortellini to the boiling water and cook for exactly 4 minutes.
4. During the final minute of cooking, add the broccoli florets to blanch them alongside the tortellini.
5. Drain the tortellini and broccoli immediately in a colander, then transfer to the prepared baking dish.
6. Heat the extra virgin olive oil in a heavy-bottomed saucepan over medium heat until shimmering.
7. Sauté the finely diced yellow onion for 5-7 minutes until translucent and fragrant.
8. Add the minced garlic and cook for 30 seconds until aromatic but not browned.
9. Melt the unsalted butter in the saucepan, then whisk in the all-purpose flour to create a roux.
10. Cook the roux for 2 minutes while constantly whisking to eliminate the raw flour taste.
11. Gradually pour in the warmed whole milk while whisking continuously to prevent lumps.
12. Bring the sauce to a gentle simmer and cook for 3-5 minutes until thickened enough to coat the back of a spoon.
13. Remove the saucepan from heat and whisk in the Dijon mustard and freshly grated nutmeg.
14. Stir in 1½ cups of the freshly grated sharp white cheddar cheese until completely melted and smooth.
15. Pour the cheese sauce evenly over the tortellini and broccoli in the baking dish.
16. In a small bowl, combine the remaining ½ cup cheddar cheese with panko breadcrumbs and fresh parsley.
17. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
18. Bake uncovered for 25-30 minutes until the sauce is bubbling vigorously around the edges.
19. Switch your oven to broil and cook for 2-3 minutes until the topping is golden brown and crisp.
20. Remove from oven and let rest for 10 minutes before serving to allow the sauce to set properly.

What emerges from your oven is a beautifully balanced dish where al dente tortellini provides satisfying chew against tender-crisp broccoli, all enveloped in a sharp cheddar sauce with subtle nutmeg warmth. The crispy panko topping adds delightful textural contrast, while serving it alongside a simple arugula salad with lemon vinaigrette cuts through the richness perfectly. For an elegant presentation, portion individual servings using a large spoon to maintain the layered structure.

Kale and Walnut Tortellini in Garlic Sauce

Unlocking the perfect weeknight dinner doesn’t require complex techniques—just quality ingredients and careful attention to detail. This kale and walnut tortellini in garlic sauce delivers restaurant-quality flavor through methodical preparation that ensures each component shines. Let’s walk through the process step by step to create a dish that balances earthy, nutty, and aromatic elements in perfect harmony.

Ingredients

• 1 package (9 ounces) fresh cheese tortellini
• 2 cups lacinato kale, stems removed and finely chopped
• 3/4 cup toasted walnuts, roughly chopped
• 4 tablespoons unsalted European-style butter
• 6 garlic cloves, microplaned
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons extra virgin olive oil

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add fresh cheese tortellini to boiling water and cook for exactly 3 minutes until al dente, stirring once to prevent sticking.
3. Drain tortellini thoroughly, reserving 1/4 cup pasta water for the sauce.
4. Heat extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Add chopped lacinato kale and sauté for 2 minutes until slightly wilted but still vibrant green.
6. Transfer kale to a separate bowl, leaving any residual oil in the skillet.
7. Reduce heat to medium-low and add unsalted European-style butter to the same skillet.
8. Cook butter for 1 minute until foamy but not browned.
9. Add microplaned garlic cloves and cook for 30 seconds until fragrant but not colored.
10. Pour in heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
11. Add freshly grated Parmigiano-Reggiano, stirring continuously until fully incorporated and smooth.
12. Season sauce with fine sea salt, freshly cracked black pepper, and freshly grated nutmeg.
13. Return cooked tortellini to the skillet, tossing gently to coat in the garlic sauce.
14. Add reserved pasta water 1 tablespoon at a time until sauce reaches a silky consistency that coats the back of a spoon.
15. Fold in sautéed kale and toasted walnuts, heating through for 1 minute to combine flavors.
16. Remove from heat and let rest for 2 minutes to allow flavors to meld. A final drizzle of extra virgin olive oil over the finished dish creates a beautiful sheen and enhances the walnut’s nutty character. The tender tortellini pockets contrast beautifully with the crisp walnuts and silky garlic sauce, while the kale adds earthy depth that balances the rich dairy components. For an elegant presentation, garnish with additional walnut halves and serve immediately in warmed bowls to maintain the perfect temperature throughout the meal.

Caramelized Onion and Goat Cheese Tortellini

Just imagine the sweet, savory aroma of slowly caramelized onions mingling with creamy goat cheese, all wrapped in delicate pasta pockets. This caramelized onion and goat cheese tortellini transforms simple ingredients into an elegant dish that feels both comforting and sophisticated. Follow these methodical steps to create restaurant-quality tortellini in your own kitchen.

Ingredients

• 2 large yellow onions, thinly sliced
• 2 tablespoons clarified butter
• 1 teaspoon granulated sugar
• 4 ounces fresh goat cheese, crumbled
• 1/4 cup Parmigiano-Reggiano, finely grated
• 1 tablespoon fresh thyme leaves, minced
• 1 package (9 ounces) fresh egg-based tortellini wrappers
• 1 pasture-raised egg, lightly beaten
• 2 tablespoons extra virgin olive oil
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• Fresh parsley, finely chopped for garnish
• Kosher salt to season
• Freshly cracked black pepper to season

Instructions

1. Heat clarified butter in a heavy-bottomed skillet over medium-low heat until shimmering.
2. Add thinly sliced yellow onions and cook for 5 minutes, stirring occasionally until slightly softened.
3. Sprinkle granulated sugar over onions and continue cooking for 25-30 minutes, stirring every 5 minutes until deep golden brown.
4. Transfer caramelized onions to a mixing bowl and let cool to room temperature for 10 minutes.
5. Combine cooled onions with crumbled goat cheese, grated Parmigiano-Reggiano, and minced fresh thyme in the bowl.
6. Season the filling mixture with kosher salt and freshly cracked black pepper, then mix until fully incorporated.
7. Lay tortellini wrappers on a lightly floured surface and place 1 teaspoon of filling in the center of each wrapper.
8. Brush the edges of each wrapper with lightly beaten egg using a pastry brush.
9. Fold wrappers over the filling to form half-moons, pressing edges firmly to seal.
10. Bring the two bottom corners of each half-moon together and press to form the classic tortellini shape.
11. Bring a large pot of salted water to a rolling boil at 212°F.
12. Carefully drop tortellini into boiling water and cook for 3-4 minutes until they float to the surface.
13. Heat extra virgin olive oil in a clean skillet over medium heat while tortellini cook.
14. Add dry white wine to the skillet and reduce by half, about 2 minutes.
15. Pour heavy cream into the reduced wine and simmer for 3 minutes until slightly thickened.
16. Drain cooked tortellini and immediately transfer to the cream sauce.
17. Toss tortellini gently in the sauce for 1 minute until evenly coated.

Delicate pasta pockets yield to reveal a rich, tangy filling where sweet caramelized onions balance the sharpness of goat cheese. The creamy wine sauce clings beautifully to each tortellini, creating a luxurious mouthfeel that’s both elegant and comforting. For a stunning presentation, garnish with fresh parsley and serve alongside roasted asparagus or a simple arugula salad to complement the dish’s sophisticated flavors.

Roasted Red Pepper and Mozzarella Tortellini

You’re about to discover how simple it is to create restaurant-quality pasta at home. This roasted red pepper and mozzarella tortellini combines vibrant flavors with creamy textures in a dish that feels both elegant and approachable for any home cook.

Ingredients

– 1 package (9 ounces) fresh cheese tortellini
– 2 large red bell peppers, roasted and peeled
– 3 tablespoons extra virgin olive oil, divided
– 2 cloves garlic, minced
– ½ cup heavy cream
– ¼ cup freshly grated Parmigiano-Reggiano
– 4 ounces fresh mozzarella pearls, drained
– 2 tablespoons unsalted butter
– 1 tablespoon fresh basil leaves, chiffonade
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Halve the red bell peppers lengthwise, remove stems and seeds, then place cut-side down on the prepared baking sheet.
3. Roast peppers for 25-30 minutes until skins are charred and blistered.
4. Transfer roasted peppers to a bowl and cover tightly with plastic wrap to steam for 15 minutes.
5. Peel the charred skins from the peppers and discard them.
6. Combine peeled peppers, 2 tablespoons olive oil, and minced garlic in a blender.
7. Puree the mixture until completely smooth, about 1-2 minutes.
8. Bring a large pot of salted water to a rolling boil over high heat.
9. Cook tortellini according to package directions until al dente, typically 3-4 minutes.
10. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
11. Pour the red pepper puree into the skillet and cook for 2 minutes, stirring constantly.
12. Reduce heat to low and stir in heavy cream until fully incorporated.
13. Add unsalted butter and grated Parmigiano-Reggiano, stirring until the sauce becomes velvety.
14. Drain the cooked tortellini, reserving ¼ cup of pasta water.
15. Add tortellini to the sauce along with 2 tablespoons of reserved pasta water.
16. Gently fold in fresh mozzarella pearls and season with kosher salt and black pepper.
17. Cook for 1 additional minute until mozzarella begins to soften but maintains its shape.
18. Remove from heat and garnish with fresh basil chiffonade.

Savor the contrast between the silky roasted pepper sauce and the tender pasta parcels. The mozzarella pearls create delightful bursts of creaminess that complement the sweet, smoky pepper flavors beautifully. For an elegant presentation, serve in shallow bowls with a drizzle of high-quality olive oil and extra basil leaves scattered across the top.

Conclusion

Looking for delicious, easy vegetarian meals? This collection proves tortellini is endlessly versatile—from cozy soups to elegant entrees. We hope these 31 recipes inspire your next kitchen adventure! Try one (or several!), then share your favorite in the comments below. Loved this roundup? Pin it to your Pinterest board to save these tasty ideas for later!