How to Make Homemade Cheese Tortellini (from Scratch)

5 from 1 vote

Created by: Stefanie

Course Main Course

Cuisine Italian

Prep Time 1

Cook Time 7

Total Time 1 7

1.5 pounds

Learn how to make tortellini pasta filled with cheese from scratch to serve with your favorite meat, alfredo, marinara, or pesto sauce!

1.5 pounds

Divide the pasta dough into 2-3 sections. Work with one section at a time, keeping the remaining sections wrapped.
Use a rolling pin or a pasta machine to roll the dough as thin as possible. With a pasta machine, roll the dough on gradually smaller settings until you can roll it out on the thinnest setting.
Use a 3” round biscuit cutter to cut circles out of the rolled dough. Gather the scraps together, re-roll the dough and cut out additional circles. Keep the rounds covered with plastic wrap or a damp paper towel to keep everything moist. The dough will dry out quickly. Continue rolling out and cutting the dough.
Stir together drained ricotta, parmesan, salt, pepper, and parsley.
Place one teaspoon of the ricotta mixture in the center of each circle.
Use a pastry brush or your finger to moisten around the edge of the circle with water and then fold in half to form a half moon, sealing the filling in the center.
Fold the two points of the half moon back to meet each other and press the ends together to form the tortellini.
Continue for the remaining circles. Sprinkle with flour as needed to prevent pasta from sticking to the board or to the other tortellini.
Cook tortellini in a pot of salted, boiling water until it floats to the top. Or spread in a single layer on parchment paper and freeze; then, transfer to a freezer baggy or storage container and keep frozen for up to 3 months.

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Using a pasta machine is much easier for getting the dough thin, but you can use a rolling pin as well.
If you would like, the dough sheets can be lightly spritzed with water to keep them from drying out or keep under a moist towel or in a plastic bag.
Serve with Alfredo sauce, rich marinara sauce, or simply toss in browned butter.
Freeze raw tortellini in a single layer on a parchment lined cookie sheet. Once frozen, transfer to an airtight freezer-safe container or zip top bag. Drop frozen tortellini directly into boiling water to cook.

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