Lemon Mascarpone Tortelloni
Lemon Mascarpone Tortelloni combines creamy mascarpone, bright lemon, and fresh basil inside delicate homemade pasta for an elegant Italian dish that’s perfect for spring, summer, or any special occasion.
This post may contain affiliate links, which means I may earn a small commission at no extra cost to you. Thank you for supporting An Italian Kitchen!
Italian Translation: Tortelloni al Limone e Mascarpone
Region of Origin: Mascarpone – Lombardy (North) // Lemon – Campania (South)
Wine Pairing Suggestion: Gavi
Category: First Course [‘Primo’]
Michelle’s Cucina
A note from my kitchen to yours.
In this recipe, rich mascarpone from Lombardy meets the bright citrus flavors that have become synonymous with Southern Italy’s coastline. The result is a filling that feels both luxurious and light. The lemon keeps everything fresh, while the mascarpone adds a silky richness that pairs beautifully with homemade pasta. This is the kind of dish I love serving in the spring and summer months.
Why this recipe works: The mascarpone creates a silky filling, while lemon zest and basil keep every bite fresh, balanced, and full of flavor.
Ingredients for Lemon Mascarpone Tortelloni:
Full measurements in the recipe card below.
- Fresh Egg Pasta – Double Batch (see Fresh Pasta 101 for recipe)
- Filling:
- Whole-Milk Ricotta Cheese
- Mascarpone Cheese
- Parmesan Cheese
- Egg
- Lemon Zest
- Fresh Basil, Salt & Pepper
- Butter & Lemon Sauce:
- Unsalted butter
- Lemon Zest
RECOMMENDED KITCHEN TOOLS:
- Medium Mixing Bowl
- Piping Bag (or large ziplock bag alternative)
- Pasta Roller or KitchenAid Stand Mixer & Pasta Attachment
- Round Cutter (~2.5 inches)
- Large Pot
- Large Sautè Pan (with high sides)
How to Make Lemon Mascarpone Tortelloni:
Step 1: Mix the filling.
In a medium bowl, combine the Ricotta, Mascarpone, & Parmesan cheeses; egg, lemon zest, salt, pepper, and the finely chopped fresh basil. Stir until smooth and evenly blended.
Step 2: Transfer and chill.
Spoon the mixture into a piping bag. Seal and refrigerate for 30 minutes to firm up slightly.
Step 3: prep before you cut & shape.
Set out a small cup of water, semolina flour for dusting, your pasta cutters or molds, your piping bag (or zip-top bag), cutter, and a semolina-dusted baking sheet.
Step 4: Shape the Tortelloni.
Roll out fresh pasta dough into thin sheets. Using a round cutter, cut circles (about 3½ inches wide). Pipe about 1 teaspoon of filling into the center of each round. Dip your fingertip into the small cup of water nearby and lightly moisten the edge of each pasta round before folding. Fold the pasta: Fold each into a half-moon, gently pressing out any air pockets before sealing the edges firmly. Wrap the two corners around your fingertip, overlapping them slightly, then press together to form the traditional tortelloni ring. Arrange the finished tortelloni on a baking sheet lightly dusted with semolina flour while you shape the remaining pasta.
Step 5: Cook the pasta.
Bring a large pot of salted water to a boil. Add tortelloni and cook for 3 minutes, or until they float to the surface.
Step 6: Make the sauce.
While the pasta cooks, melt butter in a large pan over medium heat. Add lemon zest and let it sizzle until aromatic (about 2 minutes).
Step 7: Toss and serve.
Transfer cooked tortelloni directly to the butter-lemon pan along with ¼ cup of pasta water. Gently toss to coat until glossy.
How to Serve Lemon Mascarpone Tortelloni:
- Serve immediately with fresh parmesan cheese, a few fresh basil ribbons, cracked pepper, and a drizzle of olive oil.
- Alternative Sauce Options:
- Butter & Sage Sauce: substitute the lemon zest for 10 sage leaves, roughly chopped
- Or toss with a simple Basil Pesto
- Pair with an elegant, yet approachable, white wine, like Gavi (see my full Italian White Wine Guide here!)
La Vita, Simplified:
Pasta Favorite: The Mercato Atlas 150 Pasta Roller is a timeless classic that gives you complete control over thickness and creates beautifully even pasta sheets.
Make Ahead: Freeze freshly cut or shaped pasta by arranging in a single layer on a baking tray lined with parchment paper, then freeze for about 45–60 minutes. Transfer to a freezer bag. Cook directly from frozen—it keeps beautifully for up to 3 months.
Pasta Favorite: A fluted pasta wheel creates clean cuts and beautifully finished edges while helping seal stuffed pasta securely.
Cookware Favorite: A pasta pot with an insert makes draining fresh pasta quick and easy while helping protect delicate shapes.
Prep Favorite: A piping bag makes filling stuffed pasta quick and tidy, though a zip-top bag with the corner snipped works beautifully too.
Kitchen Favorite: I love my KitchenAid Stand Mixer with the Pasta Roller Attachment. It rolls smooth, consistent sheets in minutes and makes homemade pasta much more approachable.
LEMON MASCARPONE TORTELLONI
Equipment
- Medium Mixing Bowl
- Piping Bag (or large ziplock bag alternative)
- Pasta Roller or KitchenAid Stand Mixer & Pasta Attachment
- Round Cutter about 3½ inches
- Large Pot
- Large Sautè Pan
Ingredients
Fresh Pasta:
- 2 Batches Fresh Pasta 101 Recipe - see Fresh Pasta 101 recipe below
Filling:
- 1 ½ cups Whole-Milk Ricotta Cheese
- ½ cup Mascarpone Cheese - at room temperature
- ⅓ cup Parmesan Cheese, grated
- 1 Egg
- Zest of 1 Lemon - approx 1 ½ teaspoons
- ½ teaspoon Salt
- ⅛ teaspoon Pepper
- 1 ½ Tablespoons Fresh Basil - finely chopped
Butter & Lemon Sauce:
- 4 Tablespoons Unsalted Butter
- ½ teaspoon Lemon Zest
Instructions
Make the Filling:
- Mix the filling. In a medium bowl, combine the ricotta cheese, mascarpone cheese, grated parmesan cheese, egg, lemon zest, salt, pepper and chopped basil. Stir until smooth and evenly blended.
- Transfer and chill. Spoon the mixture into a piping bag (or large zip-lock bag). Seal and refrigerate for 30 minutes to firm up slightly.
Roll & Shape the Pasta:
- Before You Begin: Set out a small cup of water, semolina flour for dusting, your pasta cutters or molds, your piping bag (or zip-top bag), cutter, and a semolina-dusted baking sheet.
- While you're shaping the pasta, bring 4–5 quarts (16–20 cups) water + 1½ Tbsp sea salt to a rolling boil in a large pot, if you plan to cook it immediately.
- Roll out fresh pasta dough into thin sheets.
- Using a round cutter, cut circles (about 3½ inches wide). Pipe about 1 teaspoon of filling into the center of each round.
- Dip your fingertip into the small cup of water nearby and lightly moisten the edge of each pasta round before folding.
- Fold the pasta: Fold each into a half-moon, gently pressing out any air pockets before sealing the edges firmly.Wrap the two corners around your fingertip, overlapping them slightly, then press together to form the traditional tortelloni ring.Arrange the finished tortelloni on a baking sheet lightly dusted with semolina flour while you shape the remaining pasta.
Cook, Finish, & Serve:
- Add tortelloni to boiling salted water, and cook for 3 minutes, or until they float to the surface.
- Make the sauce. While the pasta cooks, melt butter in a large saute pan over medium heat. Add lemon zest and let it sizzle until aromatic (about 2 minutes).
- Toss and serve. Transfer cooked tortelloni directly to the butter-lemon pan along with ¼ cup of pasta water. Gently toss to coat until glossy.
- Serve immediately with fresh parmesan cheese, cracked pepper, and a drizzle of olive oil.
Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Freeze freshly cut or shaped pasta in a single layer until firm, then transfer to freezer bags. Cook directly from frozen—it keeps beautifully for up to 3 months.
- Michelle’s Kitchen Recommendations:
- Continue your Fresh Pasta Journey:
🍝 Continue your Fresh Pasta Journey:
Keep the flavors going with these hand-picked recipes from An Italian Kitchen.
SHARE YOUR CREATION!
Tag @AnItalianKitchen and bring your cucina to mine.