Crab and Mascarpone Tortelloni with Garlic and Chilli
Rated 5.0 stars by 2 users
Author:
Drogo
Servings
1 - 2
Prep Time
5 minutes
Cook Time
5 minutes
Discover a beautifully refined crab tortelloni recipe featuring delicate handmade pasta filled with sweet crab meat and rich, creamy mascarpone. This crab and mascarpone tortelloni combines luxurious flavours with a simple finishing touch, creating an impressive Italian-inspired dish that is perfect for dinner parties, special occasions, or a stylish weekend meal.
These eye-catching tortelloni are plump with crab meat and creamy mascarpone and don’t need much in the way of saucing. Here they are served in a simple dressing of olive oil, garlic, lemon and parsley. A stylish and simple dish for very little effort!
The addition of charcoal pasta gives these tortelloni their striking black colour while adding a modern twist to a classic filled pasta. The result is a restaurant-style plate of charcoal tortelloni that looks spectacular while remaining wonderfully balanced and easy to enjoy
Ingredients
Crab and Mascarpone Charcoal Tortelloni with Garlic, Chilli and Parsley
-
250g crab and mascarpone tortelloni
- 2 cloves garlic crushed or grated
- 1 red chilli finely chopped
-
A squeeze of lemon juice
-
Small handful parsley leaves, finely chopped
-
A few tablespoons olive oil
Directions
Method
Cook the pasta in boiling salted water for 2 minutes.
In a frying pan, gently cook the garlic and chilli in the olive oil until fragrant - a couple of minutes. Take care to stir often so the garlic doesn’t burn.
Add a squeeze of lemon and a splash of the pasta water, followed by the pasta. Shake and stir the pan to emulsify the sauce.
Serve immediately scattered with the parsley.
Recipe Note
What is the difference between crab tortellini and crab tortelloni?
The main difference is size. Crab tortellini are traditionally smaller filled pasta shapes, while tortelloni are larger and designed to hold a more generous amount of filling. This makes crab and mascarpone tortelloni especially satisfying because every bite contains plenty of creamy crab filling.
Can I use this as a crab tortellini recipe?
Yes. This recipe can easily be adapted into a crab tortellini recipe by making smaller pasta shapes. The filling of crab and mascarpone works beautifully for both tortellini and tortelloni.
What makes charcoal tortelloni different from regular pasta?
Charcoal tortelloni uses activated charcoal in the pasta dough to create its dramatic black colour. It does not overpower the flavour, making it a stylish choice for seafood fillings and modern Italian dishes.
What type of crab works best for crab pasta?
Fresh white crab meat is ideal for crab pasta because it has a delicate sweetness and light texture. High-quality canned or prepared crab can also work when fresh crab is unavailable.
Can I prepare mascarpone tortelloni in advance?
Yes. Mascarpone tortelloni can be prepared ahead and stored carefully before cooking. Keep the filled pasta lightly floured and covered to prevent drying, then cook just before serving.
What sauce goes best with crab tortelloni?
Because the filling is rich and flavourful, crab tortelloni works best with light sauces. Olive oil, garlic, lemon and parsley create a fresh dressing that enhances the crab without hiding the creamy mascarpone filling.
Ingredients you'll need
