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Homemade Cheese Tortellini

This Homemade Cheese Tortellini Pasta Recipe from Scratch offers fresh pasta filled with ricotta and parmesan, delivering a warm and tender dish that surpasses store-bought options.
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Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 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
Filling Ingredients
  • 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

Method
 

Dough Preparation
  1. Mound all-purpose and cake flours on a clean countertop and make a well in the center. Add olive oil and eggs.
  2. Whisk the eggs and incorporate the flour with a fork.
  3. Knead the dough for 10 minutes until soft and pliable. Wrap in plastic and rest for 30 minutes.
Filling Preparation
  1. In a bowl, mix ricotta, parmesan, salt, pepper, and parsley.
Shaping Tortellini
  1. Divide the dough into sections and roll thinly. Cut into 3-inch circles.
  2. Place a teaspoon of filling in the center of each dough circle.
  3. Moisten edges and fold to seal. Pinch to form tortellini.
Cooking Tortellini
  1. Cook in boiling salted water until they float, about 7 minutes, or freeze for later use.

Notes

Store fresh tortellini in a single layer covered with plastic wrap in the fridge for up to 24 hours, or freeze them for up to 3 months. Cook frozen tortellini without thawing.