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Roasted Tomato & Ricotta Stuffed Pasta

This Roasted Tomato & Ricotta Stuffed Pasta can be made with fresh pasta or frozen cheese tortellini (we highly recommend fresh) - either way it's ridiculously delicious.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2


  • 1/2 lb Fresh Egg Pasta sub 10-12 oz frozen cheese tortellini
  • ½ cup Broccolini
  • 1 Garlic Clove Sliced
  • ½ cup Onion Sliced
  • 2 tbsp Butter


  • 1 lb Ricotta Cheese Fresh
  • ¼ cup Ryan’s Really Good Roasted Tomatoes Chopped
  • ¼ cup Parmesan Cheese Grated
  • 1 Egg
  • Salt, to taste
  • Pepper, to taste


  1. In a large mixing bowl combine all of the Filling ingredients. Mix until uniform. Set aside until ready to use, this can be made ahead and stored in the refrigerator for up to 5 days.
  2. Once the pasta dough is rolled out fully, cut into squares 2-2 ½ inches big. If you are going to use immediately begin to heat a pot of salted water to a boil.
  3. Add about a ¾ of a teaspoon to the center of each square.
  4. Fold one corner over the filling and press to the bottom corner, then press the sides together down to the bottom corners, to form a triangle.
  5. Holding the triangle flat, place the filling side against your pointer finger and wrap the two corners around, then press together, and remove the ring from your finger. Place onto a floured tray.
  6. From here you can freeze or cook immediately. (If using pre-made frozen cheese tortellini, cook according to package instructions.)

  7. In a large saute pan over medium heat, melt butter then add garlic and onions. Blanch the broccolini for 2-3 and add to the sauté pan. Lower heat to keep things warm.

  8. Add Tortellonis to boiling water and lightly stir to keep them from sticking, allow the pastas to cook until they float.
  9. Remove from water, add to the saute pan and mix together lightly, seasoning with salt and pepper if desired.
  10. Serve, topping with grated parmesan and more roasted tomatoes if you have them, enjoy.