Lemon Mascarpone Tortelloni
Bright lemon, creamy mascarpone, and fresh basil come together in these elegant homemade tortelloni—a pasta recipe perfect for spring and summer entertaining.
Italian Translation: Tortelloni al Limone e Mascarpone
Region of Origin: Mascarpone – Lombardy (North) // Lemon – Campania (South)
Wine Pairing Suggestion: Gavi
Category: First Course (Primi)
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—simple enough to let the ingredients shine, yet elegant enough to feel special when gathered around the table with family and friends.
What You’ll Need to Make Lemon Mascarpone Tortelloni:
- 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
Equipment & Tools for Lemon Mascarpone Tortelloni:
- Medium Mixing Bowl
- Piping Bag (or large ziplock bag alternative)
- Round Pasta Cutter
- Large Pot
- Large Pan
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 (or see “Life Hack” below for a DIY version). Seal and refrigerate for 30 minutes to firm up slightly.
Step 3: Shape the Tortelloni.
Roll out fresh pasta dough into thin sheets. Using a 3-inch round cutter, cut circles from the dough. Pipe a small mound (about 1 teaspoon) of filling into the center of each round. Lightly moisten the edge of the pasta with water. Fold the dough in half over the filling to form a half-moon, pressing gently to seal and remove any air pockets. Wrap the two corners around your fingertip and press them together firmly to create the classic tortelloni ring shape.
Step 4: 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 5: 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 6: 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.
- Other sauce alternatives
- Butter & Sage Sauce, substitute the lemon zest for 10 sage leaves, roughly chopped
- Or toss with a simple Basil Pesto
La Vita, Simplified:
- DIY Piping Bag Hack: Spoon your filling into a gallon-size ziplock bag, squeeze the mixture into one corner, twist the top to seal, and snip a small corner off to pipe.
- Tortelloni freeze well, so you can enjoy them later without any loss of flavor. After shaping, arrange them in a single layer on a baking tray (lined with parchment) and freeze for about 45–60 minutes, until firm. Then transfer to a zip-top freezer bag or airtight container. They’ll keep well for up to 2 months.
- To cook from frozen, simply drop them straight into boiling salted water and cook for 5–6 minutes, or until they float and the pasta is tender.
LEMON MASCARPONE TORTELLONI
Equipment
- Medium Mixing Bowl
- Piping Bag (or large ziplock bag alternative)
- Square or Round Pasta Cutter
- Large Pot
- Large Pan
Ingredients
Fresh Egg Pasta - Double Batch (see Fresh Pasta 101 below for recipe)
Filling:
- 1 ½ cups Whole-Milk Ricotta Cheese
- ½ cup Mascarpone Cheese - at room temperature
- ⅓ cup grated Parmesan Cheese
- 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
- Mix the filling. In a medium bowl, combine the ricotta cheese, Parmesan, egg, nutmeg, salt, and fresh herbs. Stir until smooth and evenly blended.
- Transfer and chill. Spoon the mixture into a piping bag (or see “Life Hack” below for a DIY version). Seal and refrigerate for 30 minutes to firm up slightly.
- Shape the Tortelloni. Roll out fresh pasta dough into thin sheets. Using a 3-inch round cutter, cut circles from the dough. Pipe a small mound (about 1 teaspoon) of filling into the center of each round.Lightly moisten the edge of the pasta with water. Fold the dough in half over the filling to form a half-moon, pressing gently to seal and remove any air pockets.Wrap the two corners around your fingertip and press them together firmly to create the classic tortelloni ring shape.
- 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.
- 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).
- 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
- Other sauce alternatives:
- Butter & Sage Sauce, substitute the lemon zest for 10 sage leaves, roughly chopped
- Or toss with a simple Basil Pesto
- This filling yields about 2 cups, enough for approximately 8 servings of tortelloni (as a primi course). For this quantity, prepare a double batch of the Fresh Pasta 101 dough.
- DIY Piping Bag Hack: Spoon your filling into a gallon-size ziplock bag, squeeze the mixture into one corner, twist the top to seal, and snip a small corner off to pipe.
- Tortelloni freeze well, so you can enjoy them later without any loss of flavor. After shaping, arrange them in a single layer on a baking tray (lined with parchment) and freeze for about 45–60 minutes, until firm. Then transfer to a zip-top freezer bag or airtight container. They’ll keep well for up to 2 months.
- To cook from frozen, simply drop them straight into boiling salted water and cook for 5–6 minutes, or until they float and the pasta is tender.
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