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15-Minute Crispy Skillet Tortellini with Brown Butter Snap Peas & Whipped Lemon Ricotta

15-Minute Crispy Skillet Tortellini with Brown Butter Snap Peas & Whipped Lemon Ricotta

Listen to me: stop boiling your store-bought fresh tortellini. Tossing them straight into a hot skillet with butter and a splash of water steams the inside while crisping the outside to golden perfection. Paired with blistered spring snap peas and a quick lemon-chili ricotta 'swoosh' for dipping, this 15-minute dinner looks fancy but is embarrassingly easy.

Elena Reyes
Elena Reyes
Prep: 5 minutes
Cook: 13 minutes
2
easy
dinnerlunch
15-minuteone-panvegetarianspring+1

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Timeline

13 minutes
0m5m10m13m
Blister Snap Peas
4m
Whip Lemon Ricotta
3m
Sear Tortellini
3m
Steam Tortellini
3m
Combine and Toss
2m
Plate and Serve

Ingredients

  • 10 oz Fresh cheese tortellini(From the refrigerated section. Do not boil them!)
  • 3 tbsp Butter(Divided)
  • 1 tbsp Olive oil
  • 2 cups Sugar snap peas(Strings removed)
  • 2 Garlic cloves(Smashed with the side of your knife)
  • 1/2 tsp Red pepper flakes(Plus more for garnish)
  • 1/4 cup Water
  • 1/2 cup Whole milk ricotta
  • 1 Lemon(Zested and juiced)
  • To taste Flaky sea salt and black pepper

Instructions

  1. 1

    Heat 1 tbsp Olive oil and 1 tbsp Butter in a large non-stick or cast-iron skillet over medium-high heat. Add 2 cups Sugar snap peas and 2 Garlic cloves. Let them sit completely undisturbed for 2 minutes to get those gorgeous blistered char marks, then toss and cook for 1 more minute. Transfer the peas to a plate and discard the garlic. Leave the skillet on the heat.

    4 min

    Tip: Seriously, don't move the peas once they hit the pan. That initial contact is what builds the restaurant-quality char.

  2. 2

    While the peas are blistering, grab a small bowl. Vigorously stir together the 1/2 cup Whole milk ricotta, lemon zest, half the lemon juice, a pinch of salt, and 1/2 tsp Red pepper flakes. Smear this mixture swoosh-style across the bottom of two plates or shallow bowls.

    3 min

  3. 3

    Lower the skillet heat to medium. Add the remaining 2 tbsp Butter. Once it melts and starts to smell nutty (hello, brown butter), toss in the 10 oz Fresh cheese tortellini in a single layer. Let them toast undisturbed for 2 to 3 minutes until the bottoms are deeply golden brown and crispy.

    3 min

    Tip: Don't crowd the pan! You want every single tortellini touching the skillet so it can crisp up properly.

  4. 4

    Here is the Tuesday night magic trick: stand back slightly, pour 1/4 cup Water into the hot skillet (it will aggressively sputter!), and immediately cover with a tight-fitting lid. Let the pasta steam for exactly 3 minutes. This perfectly cooks the cheesy filling while maintaining the crispy bottoms.

    3 min

    Tip: If you don't have a lid that fits your skillet exactly, a large baking sheet placed over the top works perfectly.

  5. 5

    Remove the lid. If there's any water left in the pan, let it evaporate for about 30 seconds. Toss the blistered snap peas back into the skillet along with the remaining lemon juice. Give everything a good toss so the tortellini gets coated in that tangy, nutty brown butter.

    2 min

  6. 6

    Divide the hot, crispy tortellini and peas over your prepared ricotta plates. Finish with an aggressive sprinkle of To taste Flaky sea salt and black pepper, and a little extra chili flake if you like it hot. Dive in immediately while the pasta is still crispy.

    1 min

Chef's Notes

Yes, I know what the package says. Ignore it! Boiling fresh tortellini is fine, but pan-searing it is a textural game changer. If you want to add protein to this, drape some thin slices of prosciutto over the hot pasta right before serving, or toss a handful of shredded rotisserie chicken into the skillet when you add the peas back in. But honestly? It's wildly satisfying just like this.

Frequently Asked Questions

How long does 15-Minute Crispy Skillet Tortellini with Brown Butter Snap Peas & Whipped Lemon Ricotta take to make?

15-Minute Crispy Skillet Tortellini with Brown Butter Snap Peas & Whipped Lemon Ricotta takes about 18 minutes total. That includes 5 minutes of prep and 13 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for 15-Minute Crispy Skillet Tortellini with Brown Butter Snap Peas & Whipped Lemon Ricotta?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for 15-Minute Crispy Skillet Tortellini with Brown Butter Snap Peas & Whipped Lemon Ricotta?

The main ingredients are: Fresh cheese tortellini, Butter, Olive oil, Sugar snap peas, Garlic cloves, Red pepper flakes, Water, Whole milk ricotta, Lemon, Flaky sea salt and black pepper.

What type of meal is 15-Minute Crispy Skillet Tortellini with Brown Butter Snap Peas & Whipped Lemon Ricotta?

15-Minute Crispy Skillet Tortellini with Brown Butter Snap Peas & Whipped Lemon Ricotta is categorized as: dinner, lunch.