If you’re a fan of Cacio e Pepe or Alfredo sauce, you must try this easy to prepare Tortellini with Ricotta Cheese Sauce.
Growing up, my Sicilian mother, would prepare a similar ricotta sauce. Her version, was slightly sweetened, with just a touch of sugar, perhaps less than a teaspoon. Typical of many Sicilian style foods, this would produce a slightly sweet, savory flavor when combined with the ricotta and parmesan.
However, in my version, I omit the sugar and instead add a bit of zest with a peppery bite.
Making Ricotta Sauce
My Ricotta sauce is a creamy, no-cook sauce, similar to an Alfredo sauce. The Ricotta sauce is made with ingredients such as whole milk ricotta, butter, parmesan, black pepper and a touch of lemon zest. You will find, the key to making this tasty sauce, so creamy, is the addition of a small amount of salted pasta water. The addition of pasta water, not only enhances the flavor, but will help to emulsify all the ingredients and create a smoother sauce.
Zesty Tortellini with Ricotta Sauce
I also, really like the freshness you get by adding bit of citrus to this sauce, with the lemon zest. The zest is the brightly colored flesh of the peel. Directly underneath the peel, is the pith or white part. The pith can be bitter and should not be added to this sauce.
You will not need to add any extra salt to the sauce, thanks to the addition of the Parmesan cheese. However, adding the black pepper is a must. The pepper will give added depth to the flavor.
When it comes to adding the black pepper, you can combine it with the other ingredients or you can just serve it freshly ground on top of each individual serving, if you prefer.
Ingredients for Tortellini with Ricotta Cheese Sauce
- 1 package frozen Cheese Tortellini.
- 1 cup whole milk Ricotta Cheese
- 2 tbsp. melted Butter
- ¼ cup grated Parmesan Cheese
- ½ tsp fresh Lemon zest
- ½ tsp freshly ground black Pepper
- 1/2 cup reserved pasta water
Directions for Tortellini with Ricotta Cheese Sauce
- Cook frozen tortellini, according to package directions. Reserve 1/2 cup of the pasta water, just before draining cooked Tortellini.
- Then, using a large mixing bowl, combine Ricotta Cheese, melted Butter, Parmesan, Lemon zest and black Pepper with the reserved pasta water.
- Now, add cooked Tortellini to bowl, while continuing to toss. Serve immediately.
Moppina and Wooden Spoon Kitchen Talk
- Top individual bowls of Tortellini with Ricotta Cheese sauce with fresh basil and more grated parmesan cheese, if desired.
- When combining tortellini with sauce, also add 1 cup of steamed peas or broccoli.
- Visit with Moppina and Wooden Spoon on Facebook or Instagram.