Creamy Lemon, Dill, Spinach & Ricotta Tortellini

A bright and comforting pasta dish, Creamy Lemon, Dill, Spinach & Ricotta Tortellini brings together fresh flavors and silky textures in every bite. Tender ricotta-filled tortellini are coated in a luscious cream sauce infused with lemon zest, fresh dill, and spinach, creating a perfect balance of richness and freshness. Quick to prepare, this dish works beautifully for a weeknight dinner or a cozy weekend treat—and it tastes just as good with frozen spinach and dill when fresh isn’t available.

Ingredients

• 1 ¼ cups (3 dl) heavy whipping cream

• 1 ½ cups grated Parmesan cheese

• Zest and juice from 1 lemon

• 200 g (7 oz) fresh spinach or 150 g (5 oz) frozen spinach, thawed and excess water removed

• 1 bunch fresh dill or 3 tablespoons frozen dill

• 250 g (9 oz) ricotta and spinach tortellini

• 2 tablespoons olive oil

• Black pepper, to taste

• ½ teaspoon salt

Equipment

• Enameled Cast Iron Dutch oven or Balti Dish

Instructions

1. In an enameled Dutch oven or balti dish over medium heat, reduce the cream by about 50%, stirring regularly.

2. Stir in the grated Parmesan, lemon zest, lemon juice, spinach, salt, and dill. Mix well until combined.

3. Cook the tortellini according to the package instructions.

4. Before draining, reserve ½ cup (about 100 ml) of the pasta cooking water.

5. Drain the tortellini and add it directly to the sauce.

6. Add some of the reserved pasta water as needed to loosen the sauce to your desired consistency.

7. Season with additional salt and black pepper to taste.

8. Drizzle with olive oil before serving.

9. Serve with extra grated Parmesan if desired.