Tender tortelloni are pretty much great in any form, but they’re especially great when packed with pillowy ricotta cheese. Add tender roasted bell pepper slices and a squeeze of bright, tangy lemon juice to the mix and you’ve got yourself a pasta night for the books. This divine dish is taken to the next level with a creamy, Parmesan-spiked sauce and a sprinkle of scallion greens. Be still, our pasta-loving hearts...
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Cheese Tortelloni(ContainsMilk, Wheat, Eggs)
Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve bell pepper; remove stem and seeds. Place on a baking sheet; drizzle with olive oil and season with salt and pepper. Arrange cut sides down. Roast until tender, 20-25 minutes.
Meanwhile, trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Dice tomato.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites; cook, stirring, 30 seconds to 1 minute. Add tomato; cook, stirring, until slightly softened, 2-3 minutes. Add ½ cup water (¾ cup for 4) and cream cheese. Bring to a boil, then reduce to a low simmer. Cook until sauce has thickened, 3-4 minutes. Season with salt and pepper. Turn off heat.
Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until tender and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water, then drain.
Transfer roasted bell pepper to a cutting board; thinly slice. Heat pan with sauce over medium-low heat. Stir in cooked tortelloni, sour cream, half the Parmesan, 1 tsp lemon zest, juice from 1 lemon wedge, and 1 TBSP butter. (For 4, use 2 tsp lemon zest, 2 lemon wedges, and 2 TBSP butter.) Cook until cheese is melted and tortelloni is coated, 30 seconds to 1 minute. If needed, stir in a splash of reserved cooking water until pasta is coated in a creamy sauce.
Divide tortelloni between bowls and sprinkle with scallion greens, remaining Parmesan, and any remaining lemon zest if desired. Serve with remaining lemon wedges on the side.