Mascarpone tortellini is your perfect dinner.
Don’t you love when a recipe is easy, takes less than 10 minutes to assemble, and tastes delicious? I sure do. And when it involves only four ingredients, it is even better.
Let me introduce you to Mascarpone Tortellini. A nothing-to-it dish that is perfect for a school night and an impromptu dinner with friends.
I love the comfort of quick delicious meals, and when it comes to pasta, you know you can have a miracle happening in your kitchen in less than 30 minutes.
Before I give you the super easy steps to this recipe, let me tell you a bit more about mascarpone cheese.
In this Article
- What is mascarpone cheese?
- Substitute for mascarpone cheese.
- Tips and how to make this quick and easy mascarpone cheese tortellini to perfection
- Can I use other pasta with this recipe?
- Storing and Reheating instructions
- If you enjoyed this mascarpone cheese recipe, check out these flavorful recipes:
- Mascarpone Tortellini
What is mascarpone cheese?
Mascarpone is an Italian soft acid-set cream cheese made with only two ingredients: heavy cream and tartaric acid.
Due to the high butterfat content will melt when added to warm food, making a great sauce base.
One of the most versatile cheeses in my book. It can go from savory pasta to sweet dessert delight.
Mascarpone is made of triple-creme cheese made from fresh cream.
The fresh milk of cows grazing on pastures filled with fresh herbs gives it that rich flavor. Extremely spreadable and very smooth.
Substitute for mascarpone cheese.
Creme fraiche is a bit more acidic with a tangy flavor and is the closest substitute.
Sour cream is another great substitute.
Ricotta needs to be whipped as it is a bit more grainy.
Lastly, Philadelphia cheese contains less fat but has a tangier taste to it.
Full-fat Greek yogurt is a great substitute.
Seeing that mascarpone is a rich cheese, you may want to add a tablespoon of heavy whipping cream to either the ricotta or cream cheese.
Tips and how to make this quick and easy mascarpone cheese tortellini to perfection
- I selected Barilla dry Cheese and Spinach Tortellini. Not only are they the perfect bite-size, but they are also perfect for the little one. They will have more because they are so small.
- Of course, you can use fresh tortellini from the deli counter. They work beautifully with this dish.
- Bursting with flavor, I added some sweet peas. You know how I feel about peas; I love them. Therefore, any occasion to incorporate them into a dish is a good one to enjoy them.
- This recipe requires canned peas; of course, you can substitute with frozen peas. However, let them cook a bit longer with the butter over medium heat. They need to be tender to the bite but not mushy.
- Cooking the tortellini will take no time at all.
- Always reserve a cup of cooking water before draining the pasta. It contains all the starches from the pasta, and if your sauce is a bit on dry sauce, the cooking water will come in handy to soften the sauce.
- Do not worry if your mascarpone will melt, it is supposed to do so.
- I also use parmesan cheese in this dish, a great counterbalance to the mascarpone’s soft taste and offers it a burst of added flavor.
- If you have a choice at your grocery store, buy the parmesan cheese you can grate. You will love the fresh flavor of it, and you know what you are getting.
- My personal choice: I do not mix the parmesan cheese with the peas and mascarpone sauce. I do not like to fight with my food while I try to fold in the sauce. Because the parmesan melts, it makes it harder to stir the pasta properly.
- However, grated over the top at serving time, it is much more pleasant.
- You can substitute the tortellini with fettuccine or linguini pasta.
Can I use other pasta with this recipe?
Yes, of course, you can. The base sauce is fantastic with other tortellini filling and ravioli.
Any tubular pasta will work beautifully as well.
I recommend tubular pasta such as penne, rigatoni, mezzi ziti so your cream sauce will go inside of the tubular part, and you get more of the sauce to enjoy.
Storing and Reheating instructions
Your mascarpone tortellini stores quite well in an airtight glass container for several days.
Once you are ready to enjoy them again, please bring them back to room temperature. Place them in a skillet large enough to hold your leftover.
Add a couple of tablespoons of water or one tablespoon of mascarpone cheese with one heavy cream.
Warm under low heat. You want to warm them up, not burn them, and gently stir them until they are ready to be enjoyed.
If you enjoyed this mascarpone cheese recipe, check out these flavorful recipes:
Enjoy this great weeknight meal.
Shop This Post
- Cook the cheese spinach tortellini in salted water and according to package directions.
- Meanwhile, in a medium-size skillet, melt the butter and add the canned peas. Season with salt and pepper and cook until warm. If using frozen peas, cook a bit longer. They need to be soft but not mushy.
- Once the tortellini are cooked and drained, return them to the cooking pan and add the peas and mascarpone. Mix and fold the pasta with the sauce to soften it.
- Serve immediately with some freshly grated parmesan cheese.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
Originally published on March 10, 2020, updated on November 8, 2021