Classic Italian Tortellini

Tortelloni are a traditional Italian stuffed pasta, larger than tortellini and often filled with ricotta, spinach, or other simple ingredients.
They offer steady energy while remaining satisfying and full of comforting flavor.
A rich tomato sauce coats the tender pasta without overpowering the filling.
Freshly grated Parmigiano Reggiano adds a savory, nutty finish that brings the dish together.
Perfect for a weeknight dinner or a relaxed Italian-inspired family meal.
Ideal for maintaining a steady plant-forward lifestyle.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

Olivia

Classic Italian Tortellini

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Make this Italian tortelloni in just 30 minutes with a simple tomato sauce and freshly grated Parmigiano Reggiano. Perfect for a quick, comforting vegetarian dinner with classic Italian flavor.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course, Side Dish, Snack

Cuisine: Italian

Calories: 546

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 18 ounces cheese or spinach-and-ricotta tortelloni
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 1 can 28 ounces crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes optional
• Salt to taste
• Black pepper to taste
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• 1/4 cup fresh basil leaves chopped or torn
• 1 tablespoon olive oil for finishing

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Equipment

5 Quart Pot

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soup pot with lid

Frying Pan

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Large Deep Frying Pan

Cooking Instructions

 

1. Bring a large pot of salted water to a boil.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat.
3. Add the garlic and cook for about 30 seconds until fragrant.
4. Stir in the crushed tomatoes, oregano, basil, red pepper flakes if using, salt, and black pepper.
5. Reduce the heat and simmer the tomato sauce for 12-15 minutes.
6. Meanwhile, cook the tortelloni according to the package directions until tender.
7. Reserve about 1/2 cup of pasta water, then carefully drain the tortelloni.
8. Add the tortelloni to the tomato sauce and gently toss to coat. Add a little reserved pasta water if the sauce is too thick.
9. Sprinkle generously with freshly grated Parmigiano Reggiano and fresh basil.
10. Finish with a drizzle of olive oil and serve immediately.

Nutrition

Calories: 546kcalCarbohydrates: 57gProtein: 24gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 57mgSodium: 757mgPotassium: 37mgFiber: 5gSugar: 4gVitamin A: 223IUVitamin C: 1mgCalcium: 347mgIron: 4mg

Notes

Spinach-and-ricotta tortelloni work especially well with a simple tomato sauce.
Avoid overcooking tortelloni because the delicate stuffed pasta can break apart.
Use authentic Parmigiano Reggiano and grate it just before serving for the best flavor.
Serve with a green salad, roasted vegetables, or crusty Italian bread.

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