Easy Tortellini Recipe with Ricotta Tomato Sauce

This easy tortellini recipe features tender pasta tossed in a creamy ricotta tomato sauce. A quick and flavorful weeknight dinner that comes together in 30 minutes.

This easy tortellini recipe is perfect when you want a comforting pasta dinner without spending hours in the kitchen.

Ricotta and pasta are a natural pairing. Whether tucked inside Italian stuffed shells or rolled into spinach lasagna roll-ups, the light, fresh flavor of ricotta pairs beautifully with pasta.

It also makes a wonderfully creamy pasta sauce when mixed with tomato passata.

My cavatelli with tomato ricotta sauce is a perfect example of how simple ingredients create incredible flavor.

Since I don't always have time to make homemade cavatelli, I often turn to tortellini to recreate the same creamy ricotta tomato sauce quickly and easily.

The combination of tender tortellini, creamy ricotta, and bright tomato sauce creates a simple pasta dish that tastes as if it came straight from an Italian trattoria.

This tortellini recipe comes together in less than 30 minutes, making it perfect for a simple weeknight pasta dinner.

Come and take a look at how easy this is to make.

Jump to:

• Quick Overview
• Ingredient Notes and Substitutions
• Instructions
• Tips
• FAQ
• More Easy Pasta Recipes
• Recipe Origins
• Recipe

Quick Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2-4 servings
• Serving Suggestions: Serve with freshly grated cheese and a sprinkle of fresh parsley. A simple Italian green salad or a slice of rustic Italian bread make this pasta dish a complete and satisfying meal. 

Ingredient Notes and Substitutions

• Tomato sauce: A tomato sauce made from passata creates the base of this dish. If you already have some prepared, it works perfectly here. You can also make my quick tomato sauce, or use a good-quality store-bought version in a pinch.
• Tortellini: For this recipe, I like to use cheese tortellini. You can use either fresh or frozen tortellini-both cook quickly and pair beautifully with the ricotta tomato sauce.
• Ricotta: Whole-milk ricotta creates the creamiest texture. You can use either store-bought ricotta or try making your own homemade ricotta cheese.
• Parmigiano-Reggiano or Pecorino Romano: Either cheese adds a savory, salty depth of flavor. Parmigiano-Reggiano is slightly milder, while Pecorino Romano provides a sharper taste.
• Fresh parsley: Chopped Italian flat-leaf parsley adds a touch of freshness and color just before serving.

Instructions

To make this dish, start with a simple tomato or marinara sauce. You will need approximately 3-3½ cups. I use half the amount of my quick tomato sauce recipe, but feel free to use your favorite commercial brand if that is more convenient.

• Cook the tortellini: Bring a large pot of water to a rolling boil. Add two teaspoons of salt and 300 grams (about 10 ounces) of tortellini. Cook according to the package instructions, tasting to make sure they are properly cooked.
• Prepare the sauce: While the tortellini cooks, gently heat the tomato sauce. Add the room-temperature ricotta (1 cup, about 8 ounces/250 grams) and stir until the sauce is creamy and well combined. Turn off the heat.
• Combine: Before draining the tortellini, reserve about 1 cup of the pasta cooking water. Drain the tortellini and gently combine with the ricotta tomato sauce. If the sauce seems too thick, add a small amount of the reserved pasta water to loosen it.

Stir in the grated cheese and chopped parsley. Serve immediately. If desired, garnish with extra grated cheese and fresh parsley.

Tips

• Bring the ricotta to room temperature. Let the ricotta sit at room temperature for a few minutes before adding it to the sauce. This helps it blend smoothly into the warm tomato sauce.
• Taste the sauce as it cooks. If making the tomato sauce from scratch, taste it throughout the cooking process and adjust the seasoning as needed.
• Cook the tortellini just until tender. Before draining, taste one to make sure it is perfectly cooked. Overcooked tortellini can become too soft and may break apart when tossed with the sauce.
• Use pasta water to adjust the sauce. If the ricotta tomato sauce seems too thick, stir in a small splash of reserved pasta water until it reaches your desired consistency.
• Adjust the ricotta to your taste. For a richer and creamier sauce, feel free to add a little extra ricotta, or reduce it slightly if you prefer a lighter tomato flavor.

FAQ

More Easy Pasta Recipes

Recipe Origins

Growing up in an Italian household meant pasta was on the table at least three times a week.

My mom often called this simple dish pasta con ricotta e pomodoro-which, as you might guess, translates to pasta with ricotta and tomatoes.

I still remember watching her swirl the creamy ricotta into the bright red sauce. Right before my eyes, it transformed into a beautiful pink sauce.

As a child, it felt like pure kitchen magic-especially when that sauce was tossed with homemade cavatelli!

Today, I recreate those same comforting flavors with tortellini when I want a quick and easy pasta dinner.

Enjoy!

★★★★★ If you have made this easy pasta recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

I originally published this article on February 22, 2020, and republished it on March 11, 2026, with updated content, photos and a video. Thanks for sharing!