Bring a large pot of water to a boil over high heat. Add tortellini and cook according to package instructions. During last 5 minutes of cooking, add broccoli florets.
While tortellini and broccoli is cooking, stir together ricotta, lemon juice, lemon zest, chives, parsley, salt and pepper.
Drain tortellini, reserving ½ C cooking water. Return tortellini and broccoli back to pan. Stir in the ricotta mixture and ¼ C reserved cooking water. Cook over low heat for 2-3 minutes, stirring often. If mixture is too dry, add a little more reserved cooking water until desired consistency is achieved.