How to Make Tortellini
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Learn how to make tortellini pasta filled with cheese from scratch to serve with your favorite meat, alfredo, marinara, or pesto sauce!
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Ingredients
- ½ recipe Homemade Pasta Dough
- Semolina and/or rice flour for dusting
- 8 oz. ricotta cheese drained
- 1 cup freshly grated parmesan cheese
- ½ teaspoon sea salt
- ½ teaspoon coarse black pepper
- ½ cup finely chopped parsley
Instructions
- 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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Notes
- 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.
- This pasta also goes great with ham or prosciutto, in soups, or in a simple garlic butter sauce.
Nutrition
Calories: 533kcal | Carbohydrates: 8g | Protein: 42g | Fat: 37g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 122mg | Sodium: 1982mg | Potassium: 340mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2882IU | Vitamin C: 27mg | Calcium: 1133mg | Iron: 2mg
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