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Lemon Ricotta Tortellini with Basil u0026amp; Garlic

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Tortellini:
  • 1 (20 oz / 550 g) package cheese tortellini (fresh or frozen)
  • 1 tbsp olive oil
  • Salt for boiling water
  • For the Lemon Ricotta Sauce:
  • 1 cup ricotta cheese (whole milk preferred)
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of ½ lemon
  • ½ cup grated Parmesan cheese
  • ¼ cup heavy cream or milk (optional, for creaminess)
  • ¼ tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • ¼ cup fresh basil leaves, chopped
  • Optional Garnishes:
  • Extra lemon zest
  • Freshly grated Parmesan
  • Basil leaves
  • Drizzle of olive oil

Instructions
 

  • Step 1: Cook the Tortellini : Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions (usually 3–5 minutes for fresh, 8–10 for frozen). Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
  • Step 2: Make the Garlic Butter Base : In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in crushed red pepper flakes (if using).
  • Step 3: Prepare the Lemon Ricotta Sauce : Reduce heat to low and whisk in ricotta cheese, lemon zest, lemon juice, and Parmesan. If the sauce is too thick, stir in a splash of reserved pasta water or heavy cream until smooth and creamy. Season with salt and black pepper to taste.
  • Step 4: Combine Everything : Add the cooked tortellini to the skillet. Toss gently to coat every piece in the lemon-ricotta sauce. Stir in chopped basil right before serving to preserve its freshness and flavor.
  • Step 5: Serve : Plate the tortellini and top with extra lemon zest, Parmesan, and fresh basil. Drizzle lightly with olive oil for extra richness, if desired.