Shortcut tortellini filled with ricotta, roasted peppers, and leeks

Main Dish
2 servings
11 min
18 min
Very Easy


Number of serving: 2
1 tablespoon butter

1 bunch leeks, thinly sliced

3 cloves garlic

1/2 cup diced roasted red peppers

1/2 cup ricotta

salt and pepper, to taste

1 package wonton wrappers

1 tablespoon butter

1 lemon, zested and juiced

3 tablespoons parsley


  • In a saute pan, melt the butter over medium heat. Add the leeks and saute until tender, about 3-4 minutes. Add the garlic and saute until fragrant, about 1 minute more.
  • Transfer the leek mixture to a food processor or blender, and add the peppers and ricotta. Process until smooth. Season with salt and pepper.
  • Set up a small bowl of water with a pastry brush. Brush two of the edges lightly with water, place filling in the center. Fold one side over the other, encasing the filling, and pressing to seal.
  • Brush one end with water, and press the ends together in the center. For more information on shaping tortellini, check out THIS great tutorial.
  • Cook the pasta in salted boiling water until tender, about 5-7 minutes. Drain.
  • Heat the remaining butter in a large saute pan. Add the ravioli, and saute to heat through.
  • Finish with lemon juice, zest, and parsley. Toss to coat, and serve warm.


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