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.
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 and 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; simmer 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 float 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 tortelloni, sour cream, 1 tsp lemon zest, juice from 1 lemon wedge, 1 TBSP butter, and half the Parmesan. (For 4, use 2 tsp lemon zest, 2 lemon wedges, and 2 TBSP butter.) Cook until cheese is melted and tortelloni is coated in a creamy sauce, 30 seconds to 1 minute. Add a splash of reserved pasta cooking water if needed. Stir in bell pepper. Season with salt and pepper.
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.