If you’re in the mood for a rich, savory, and comforting meal, yet want something that’s quick, easy, and requires minimal cleanup, then this Skillet Cacio e Pepe Tortellini with Wilted Greens is the answer. This one-pan wonder combines the classic Roman flavors of Cacio e Pepe with the convenience of fresh tortellini and the added goodness of wilted greens, creating the perfect dinner solution for busy nights.
In this recipe, we simplify the traditional cacio e pepe by using tortellini as the base and adding spinach or kale for extra flavor and nutrition. Best of all, it’s made in a skillet, meaning you won’t have to spend much time washing dishes afterward. Let’s dive into this incredibly satisfying recipe!
What is Skillet Cacio e Pepe Tortellini with Wilted Greens?
Skillet Cacio e Pepe Tortellini with Wilted Greens is a modern take on the traditional Roman pasta dish Cacio e Pepe, which translates to “cheese and pepper.” The original Cacio e Pepe dish consists of pasta, Pecorino Romano cheese, and black pepper. This variation uses tortellini, a filled pasta, paired with a creamy, peppery sauce and hearty greens. It’s a quick, one-pan meal that delivers comfort without the hassle, perfect for anyone looking for a delicious yet time-saving dinner.
This dish is built on the principles of Cacio e Pepe, with a rich, peppery cheese sauce that coats each bite of tortellini. The addition of wilted greens like spinach or kale brings freshness and balance to the dish, while also making it a more complete meal.
The Origin of Cacio e Pepe
Cacio e Pepe is a beloved Roman dish with ancient roots. It was traditionally made by shepherds in the Lazio region of Italy, where it was a simple and satisfying meal. The ingredients—pecorino cheese, black pepper, and pasta—were easy to come by and could be transported easily by the shepherds during their travels.
The simplicity of the dish is what made it such a staple. Over time, it gained popularity across Italy and beyond, evolving into the dish we know today. The essence of Cacio e Pepe is in its minimalism—just a few ingredients come together to create a wonderfully comforting flavor. In our recipe, we’ve adapted this classic to fit modern tastes by introducing tortellini and greens, making it both a hearty meal and a nod to tradition.
Ingredients for Skillet Cacio e Pepe Tortellini with Wilted Greens
This recipe is both simple and flavorful, and the ingredients are easily found at most grocery stores. Here’s what you’ll need to create this delicious meal for 4 servings:
- 2 packages (8–9 oz each) fresh cheese tortellini – You can use any tortellini filled with cheese, but for an authentic experience, go for ricotta-filled tortellini.
- 3 oz baby spinach or kale – These greens add a light, fresh element to balance the richness of the sauce.
- 1 tsp kosher salt – This will season the dish without overpowering it.
- 2 tsp freshly ground black pepper – The key ingredient in a Cacio e Pepe dish, freshly ground pepper adds depth and spice.
- 5 tbsp olive oil – For cooking and creating the base for the sauce.
- 1 cup grated Pecorino Romano cheese – The classic cheese used in Cacio e Pepe, Pecorino Romano offers a tangy and salty flavor.
- 1½ cups water – To cook the tortellini and create a bit of sauce.
Step-by-Step Directions and Preparation Method of Cacio e Pepe Tortellini
1. Sear the Tortellini
- Heat 5 tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add the tortellini to the skillet.
- Cook the tortellini for 2-3 minutes, stirring occasionally until golden spots begin to appear on the pasta. This step helps to create a nice texture and flavor base for the dish.
2. Steam to Cook
- Pour in 1½ cups water, then cover the skillet with a lid. Allow the tortellini to steam for about 5 minutes, or until al dente.
- Stir occasionally to prevent sticking. The water will gradually reduce and become starchy, creating a base for your sauce.
3. Add the Greens
- After the tortellini is cooked, stir in your choice of spinach or kale. Allow the greens to cook and wilt for about 1-2 minutes.
- This step ensures that the greens blend into the dish and add a beautiful pop of color while softening to absorb all the flavors.
4. Finish the Sauce
- Remove the skillet from the heat. Stir in 1 cup grated Pecorino Romano cheese and 2 tsp freshly ground black pepper.
- Stir the ingredients until they become a creamy, glossy sauce. Taste and adjust with more salt or pepper if needed.
5. Serve Hot
- Plate the tortellini immediately, ensuring that each serving is coated with the creamy sauce. You can top with additional Pecorino Romano and black pepper if desired for an extra punch of flavor.
Tips and Variations
Tortellini Types
- While this recipe calls for cheese-filled tortellini, you can experiment with different varieties. Try using mushroom-filled tortellini for an earthy flavor, or spinach-filled tortellini for a more vibrant green taste.
Greens Swap
- If you’re not a fan of spinach or kale, feel free to swap them out. Arugula brings a peppery bite that complements the cheese and pepper, or you can use Swiss chard for a milder, slightly sweet flavor.
Extra Indulgence
- For a richer sauce, you can add a splash of heavy cream or stir in a pat of butter at the end. This will make the sauce even creamier and more indulgent.
Frequently Asked Questions (FAQs) About Skillet Cacio e Pepe Tortellini
1. Can I use frozen tortellini?
Yes, you can use frozen tortellini in this recipe. Just be sure to adjust the cooking time slightly as frozen tortellini may take a bit longer to cook through.
2. Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the components ahead of time. Cook the tortellini and wilt the greens, then store in the fridge. When you’re ready to serve, simply heat everything up and stir in the cheese and pepper.
3. What other cheese can I use instead of Pecorino Romano?
If you don’t have Pecorino Romano, you can use Parmesan for a similar texture, though the flavor will be milder.
4. Can I add meat to this dish?
Absolutely! This dish can be made heartier by adding grilled chicken, sausage, or even bacon for an extra protein boost.
Conclusion: Skillet Cacio e Pepe Tortellini
This Skillet Cacio e Pepe Tortellini with Wilted Greens is a perfect example of how a few simple ingredients can come together to create something truly delicious. With its rich cheese sauce, bold black pepper, and the addition of tortellini and greens, it’s a meal that satisfies both the body and the soul. Whether you’re cooking for a busy weeknight dinner or want to impress guests with a simple yet refined dish, this recipe is sure to become a go-to favorite.
By using easily accessible ingredients and focusing on quality flavors, you’ll enjoy a comforting, one-pan meal that brings together the best of traditional Roman flavors with modern convenience. So next time you need a quick and satisfying dinner, turn to this Skillet Cacio e Pepe Tortellini with Wilted Greens—your taste buds will thank you!
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Skillet Cacio e Pepe Tortellini with Wilted Greens: A Quick and Delicious Twist on a Roman Classic
- Total Time: 20min
- Yield: 4servings
- Diet: Vegetarian
Description
Cacio e Pepe is a beloved Roman dish with ancient roots. It was traditionally made by shepherds in the Lazio region of Italy, where it was a simple and satisfying meal. The ingredients—pecorino cheese, black pepper, and pasta—were easy to come by and could be transported easily by the shepherds during their travels.
Ingredients
-
2 packages (8–9 oz each) fresh cheese tortellini – You can use any tortellini filled with cheese, but for an authentic experience, go for ricotta-filled tortellini.
-
3 oz baby spinach or kale – These greens add a light, fresh element to balance the richness of the sauce.
-
1 tsp kosher salt – This will season the dish without overpowering it.
-
2 tsp freshly ground black pepper – The key ingredient in a Cacio e Pepe dish, freshly ground pepper adds depth and spice.
-
5 tbsp olive oil – For cooking and creating the base for the sauce.
-
1 cup grated Pecorino Romano cheese – The classic cheese used in Cacio e Pepe, Pecorino Romano offers a tangy and salty flavor.
-
1½ cups water – To cook the tortellini and create a bit of sauce.
Instructions
- Sear the Tortellini Heat olive oil in a large skillet over medium-high. Add tortellini and cook until golden spots appear, about 2–3 minutes.
- Steam to Cook Pour in water, cover, and steam tortellini until al dente, stirring occasionally to prevent sticking. The water will reduce and become starchy—perfect for sauce.
- Add Greens Stir in spinach or kale and cook until wilted, about 1–2 minutes.
- Finish the Sauce Remove from heat. Stir in Pecorino Romano and black pepper until creamy and glossy. Adjust salt to taste.
- Serve Hot Plate immediately and top with extra cheese and pepper if desired.
Notes
For a richer twist, toss in some crispy pancetta or sautéed mushrooms before serving. Pair it with a fresh green salad and a glass of white wine for a complete Italian-inspired meal!
- Prep Time: 5min
- Cook Time: 15min
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1bowl
- Calories: 420kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 16g
- Cholesterol: Low
Keywords: Cacio e Pepe Tortellini, Skillet Tortellini with Greens, Cheese Tortellini with Wilted Greens, One-Pan Cacio e Pepe Tortellini
