Tortellini, cheese-filled, with cream sauce
Common food
Photo: Wikipedia
Tortellini are small, ring-shaped pasta pockets, traditionally filled with a savory blend of cheeses like ricotta and Parmesan. When served in a rich cream sauce, the delicate pasta becomes luxuriously coated, offering a tender bite with a smooth, velvety finish. This comforting dish provides a balanced source of energy, with protein and carbohydrates working together to create a satisfying meal.
Calorie split: 15% protein · 44% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People adore cheese tortellini in cream sauce for its ultimate comfort-food appeal—the combination of the rich, savory filling and the decadent sauce creates a deeply satisfying, nostalgic flavor. It's also incredibly versatile, easily dressed up with herbs, vegetables, or a sprinkle of nutmeg to suit any occasion.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in saturated fat and calories, and the refined carbohydrates in the pasta may cause a rapid rise in blood sugar. To counteract this, pair it with a large side of fibrous vegetables like roasted broccoli or a fresh arugula salad to slow digestion, and practice portion control by measuring your serving. Those with lactose intolerance or a wheat allergy should also exercise caution.
Key benefits
- Provides a quick source of energy from carbohydrates
- Contains protein for muscle maintenance and satiety
- Offers calcium from the cheese filling
- Can be a convenient and quick meal option
- Serves as a versatile base for various sauces and additions
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Legend has it that the shape of tortellini was inspired by the navel of Venus, the Roman goddess of love, as seen by a innkeeper in Bologna.
Full nutrition (USDA data · scales with serving)
| Water | 68.4 g |
| Energy | 153 kcal |
| Protein | 5.8 g |
| Total lipid (fat) | 7.0 g |
| Carbohydrate, by difference | 16.7 g |
| Fiber, total dietary | 0.50 g |
| Total Sugars | 1.6 g |
| Calcium, Ca | 99.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 107 mg |
| Potassium, K | 132 mg |
| Sodium, Na | 576 mg |
| Zinc, Zn | 0.53 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 7.8 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.16 mg |
| Riboflavin | 0.21 mg |
| Niacin | 1.1 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 27.0 ug |
| Folic acid | 17.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 38.0 ug |
| Choline, total | 40.3 mg |
| Vitamin B-12 | 0.31 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 88.0 ug |
| Retinol | 87.0 ug |
| Carotene, beta | 14.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 57.0 ug |
| Vitamin E (alpha-tocopherol) | 0.50 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.70 ug |
| Vitamin K (phylloquinone) | 1.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.4 g |
| SFA 4:0 | 0.11 g |
| SFA 6:0 | 0.08 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.12 g |
| SFA 12:0 | 0.14 g |
| SFA 14:0 | 0.46 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.60 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 1.7 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.77 g |
| PUFA 18:2 | 0.69 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 66.0 mg |
FAQ
What is the difference between tortellini and ravioli?
The primary difference is shape. Tortellini are small, ring-shaped pasta, typically folded from a square into a navel-like form. Ravioli are generally larger, flat, square or round pillows of pasta.
Can I freeze cheese tortellini?
Yes, uncooked tortellini freezes very well. Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. Cook directly from frozen, adding a minute or two to the boiling time.
What can I add to a cream sauce for more nutrition?
You can stir in wilted spinach, sautéed mushrooms, peas, or roasted red peppers. A handful of fresh herbs like basil or parsley adds flavor and micronutrients without extra calories.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.53 kcal/g · 15% calories from protein · 0.5 g fiber · 1.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.36 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.