INTRODUCTION
Homemade Cheese Tortellini Pasta Recipe from Scratch brings fresh pasta and a soft cheese filling to your table. You make the dough with simple flours and eggs. You fill each small circle with ricotta and parmesan, then shape them into tortellini. The result is warm, tender pasta that tastes better than store-bought.
This recipe keeps things plain and clear. It uses common kitchen tools and easy steps. You can boil and serve the tortellini in a light butter sauce or a simple tomato sauce. If you like a rich tomato base, you might also enjoy a smooth sauce like the creamy tomato garlic pasta recipe as a partner for these tortellini. The recipe below shows each step with care so you can make perfect tortellini at home.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because the pasta tastes fresh and soft. The cheese filling is mild and creamy. The dough uses two flours for a nice texture. The steps are short and direct. You can make a lot at once and freeze some for later. You control the salt and pepper and can add fresh parsley for brightness.
This dish makes people happy. It looks like you spent hours, but the method is simple. It gives a better flavor than dry store pasta and a softer bite than frozen tortellini from the store. You can also change the filling or sauce if you want.
HOW TO MAKE Homemade Cheese Tortellini Pasta Recipe from Scratch
This section explains the main idea and flow. Start by making the dough, then the filling, then shape each tortellini. Work on a clean counter and keep your hands and the pasta lightly floured so pieces do not stick together. Roll the dough thin so the pasta cooks quickly and stays delicate. Use a simple filling of ricotta, parmesan, salt, pepper, and parsley. Seal each piece tightly so the filling stays inside while boiling. If you want a lighter meal, serve the tortellini in a small broth or a light butter sauce. For a richer pairing, try recipes like the ground beef Philly cheesesteaks for a different meal idea on another day.
EQUIPMENT NEEDED
- Clean countertop or large board for kneading and rolling
- Rolling pin or pasta machine
- Sharp round cutter (about 3 inches) or a glass
- Small spoon or piping bag for filling
- Fork or small bowl of water for sealing edges
- Large pot for boiling
- Slotted spoon or spider for removing cooked tortellini
- Baking sheet with parchment paper for drying or freezing
- Plastic wrap to rest dough
Ingredients You’ll Need :
1 cup all-purpose flour, 1/3 cup cake flour, 2 large eggs, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon sea salt, semolina flour or rice flour for dusting, 8 ounces ricotta cheese, drained, 1 cup freshly grated parmesan cheese, 1/2 teaspoon sea salt, 1/2 teaspoon coarse black pepper, 1/2 cup finely chopped parsley
STEP-BY-STEP INSTRUCTIONS :
- Mound all-purpose and cake flours on a clean countertop and make a well in the center. Add olive oil and eggs. Whisk the eggs and incorporate the flour with a fork. Knead the dough for 10 minutes until soft and pliable. Wrap in plastic and rest for 30 minutes.
- Divide the dough into sections and roll thinly. Cut into 3-inch circles.
- In a bowl, mix ricotta, parmesan, salt, pepper, and parsley. Place a teaspoon of filling in the center of each dough circle.
- Moisten edges and fold to seal. Pinch to form tortellini.
- Cook in boiling salted water until they float, about 7 minutes, or freeze for later use.
HOW TO SERVE Homemade Cheese Tortellini Pasta Recipe from Scratch
Serve the tortellini soon after cooking so they stay warm and soft. Place cooked tortellini in a warm bowl and toss with melted butter and fresh sage, or use a light cream sauce. A simple drizzle of extra-virgin olive oil with fresh parmesan also works well. For a clear and light meal, serve the tortellini in hot chicken or vegetable broth. If you want a cozy, rich plate, top them with a small spoon of tomato or cream sauce. For more simple breakfast or brunch ideas that use soft cheese, you may also like the fluffy pumpkin cottage cheese pancakes as another dish to try on a different morning.
STORAGE & FREEZING : Homemade Cheese Tortellini Pasta Recipe from Scratch
To store fresh tortellini for a day, spread them in a single layer on a tray and cover with plastic wrap. Keep in the fridge for up to 24 hours. For longer storage, freeze them on a baking sheet until solid, then move them to a sealed container or freezer bag. Frozen tortellini can keep for up to 3 months.
To cook from frozen, do not thaw. Drop the frozen tortellini directly into boiling, salted water and cook until they float and are tender, about 8 to 10 minutes. Make sure the water is at a gentle boil so the tortellini do not break apart.
SERVING SUGGESTIONS
- Butter and sage: Melt butter in a pan until it smells nutty, toss with cooked tortellini, and add grated parmesan.
- Light tomato sauce: Use crushed tomatoes, garlic, and basil for a fresh, light sauce that does not hide the cheese filling.
- Brown butter and walnuts: Add crunch and a warm nutty note by folding in toasted walnuts.
- Broth soup: Serve a few tortellini in clear chicken or vegetable broth for a light starter or a full light meal.
- Simple salad: Pair bowls of tortellini with a mixed green salad dressed in lemon and olive oil for contrast.
VARIATIONS
- Spinach and ricotta: Add finely chopped cooked spinach to the ricotta mix for color and extra flavor.
- Herb mix: Add basil, oregano, or chives to the filling for an herbal kick.
- Cheese swap: Use fontina or mozzarella in place of part of the parmesan for a meltier center.
- Meat option: Mix a small amount of cooked, finely chopped prosciutto or ham into the filling for a savory touch.
- Gluten-free: Use a tested gluten-free flour blend for the dough if needed and adjust water for feel.
FAQs
Q: How thin should I roll the dough?
A: Roll the dough until it is thin but still holds shape, about 1 to 2 mm thick. You should be able to see your hand through it slightly. Thin dough cooks faster and feels lighter.
Q: Can I use all-purpose flour only?
A: Yes, you can use only all-purpose flour. The cake flour makes the dough a bit tender. Using only all-purpose will give a slightly firmer texture but still works fine.
Q: How do I stop the filling from making the dough soggy?
A: Drain the ricotta well before mixing. Use a spoon to press the cheese against a sieve or line a small bowl with paper towel. A thicker filling will hold better inside the pasta.
Q: Can I freeze tortellini before cooking?
A: Yes. Place shaped tortellini on a baking sheet dusted with semolina and freeze until firm. Move them to a freezer bag. Cook from frozen in boiling water until tender.
Q: What if my tortellini opens while cooking?
A: If they open, the dough may have been too thin or not sealed well. Use a little more water to moisten edges and press firmly. Also make sure to seal with a light pinch and avoid overfilling.
Q: How do I know when tortellini are cooked?
A: They will float to the surface and feel tender. Test one by cutting it open to check the center. Fresh pasta cooks faster than dry pasta.
MAKE-AHEAD TIPS FOR Homemade Cheese Tortellini Pasta Recipe from Scratch
- Dough ahead: Make the dough up to one day ahead. Wrap tightly in plastic and keep in the fridge. Let it come to room temperature before rolling.
- Filling ahead: Mix the cheese filling a day ahead and keep it chilled in a covered container.
- Freeze shaped tortellini: Freeze on a tray then store in a bag for up to three months for quick future meals.
- Reheat gently: If you heat leftover tortellini in sauce, warm them slowly on low heat so the cheese inside stays soft and the pasta does not break.
Homemade Cheese Tortellini
Ingredients
Method
- Mound all-purpose and cake flours on a clean countertop and make a well in the center. Add olive oil and eggs.
- Whisk the eggs and incorporate the flour with a fork.
- Knead the dough for 10 minutes until soft and pliable. Wrap in plastic and rest for 30 minutes.
- In a bowl, mix ricotta, parmesan, salt, pepper, and parsley.
- Divide the dough into sections and roll thinly. Cut into 3-inch circles.
- Place a teaspoon of filling in the center of each dough circle.
- Moisten edges and fold to seal. Pinch to form tortellini.
- Cook in boiling salted water until they float, about 7 minutes, or freeze for later use.