Cheese Tortellini

Cheese Tortellini

Tender egg pasta folded around a rich ricotta filling, pinched into little rings by hand.

Total 2 hr 15 min Makes 6 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This from-scratch tortellini pairs a silky egg dough with a creamy ricotta and parmesan filling, then shapes each piece into the classic pinched ring. It takes patience at the folding stage, but the result is a tender, satisfying pasta suited to a simple butter sauce or a light broth. Great for a weekend project or a special dinner.

Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 cup whole milk ricotta cheese
  • 3/4 cup grated parmesan cheese
  • 1 large egg yolk
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 quarts water
  • 1 tablespoon salt, for pasta water
  • 4 tablespoons unsalted butter
  • 2 tablespoons grated parmesan cheese, for serving

Method

  2. Gradually draw the flour into the egg mixture with a fork, then knead by hand into a rough dough.

  3. Knead the dough on a lightly floured surface until smooth and elastic, about 8 minutes.

  4. Wrap the dough in plastic wrap and let it rest at room temperature.

  5. While the dough rests, make the filling: in a medium bowl, stir together the ricotta, 3/4 cup parmesan, egg yolk, nutmeg, salt, and pepper until smooth.

  6. Divide the rested dough into four pieces. Working with one piece at a time, roll it through a pasta machine, decreasing the setting notch by notch, until you reach a thin, almost translucent sheet.

  7. Lay the pasta sheet flat and cut into 2-inch squares using a knife or fluted cutter.

  8. Spoon about 1/2 teaspoon of filling into the center of each square. Fold each square into a triangle, pressing the edges to seal, then wrap the triangle around a fingertip and pinch the two bottom corners together to form the tortellini shape.

  9. Arrange the shaped tortellini on a floured baking sheet, spacing them so they don't touch, and repeat with the remaining dough and filling.

  10. Bring the water to a boil in a large stock pot and add the tablespoon of salt.

  11. Add the tortellini to the boiling water in batches and cook until they float to the surface and the pasta is tender, 3 to 4 minutes.

  12. Lift the tortellini out with a slotted spoon or drain gently, reserving a splash of pasta water.

  13. Melt the butter in a skillet over medium heat, then toss the drained tortellini in the butter with a splash of pasta water to coat.

  14. Serve immediately, sprinkled with the remaining parmesan.

Related recipes

Rate this recipe

★ 3.9 (1)

Cheese Tortellini

This from-scratch tortellini pairs a silky egg dough with a creamy ricotta and parmesan filling, then shapes each piece into the classic pinched ring. It takes patience at the folding stage, but the result is a tender, satisfying pasta suited to a simple butter sauce or a light broth. Great for a weekend project or a special dinner.

2 hr 15 min 6 servings 410 cal

Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 cup whole milk ricotta cheese
  • 3/4 cup grated parmesan cheese
  • 1 large egg yolk
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 quarts water
  • 1 tablespoon salt, for pasta water
  • 4 tablespoons unsalted butter
  • 2 tablespoons grated parmesan cheese, for serving

Method

  1. 1

    Mound the flour on a clean work surface or in a large bowl and make a well in the center. Crack the eggs into the well, add the olive oil and salt, and beat with a fork until combined.

  2. 2

    Gradually draw the flour into the egg mixture with a fork, then knead by hand into a rough dough.

  3. 3

    Knead the dough on a lightly floured surface until smooth and elastic, about 8 minutes.

  4. 4

    Wrap the dough in plastic wrap and let it rest at room temperature.

  5. 5

    While the dough rests, make the filling: in a medium bowl, stir together the ricotta, 3/4 cup parmesan, egg yolk, nutmeg, salt, and pepper until smooth.

  6. 6

    Divide the rested dough into four pieces. Working with one piece at a time, roll it through a pasta machine, decreasing the setting notch by notch, until you reach a thin, almost translucent sheet.

  7. 7

    Lay the pasta sheet flat and cut into 2-inch squares using a knife or fluted cutter.

  8. 8

    Spoon about 1/2 teaspoon of filling into the center of each square. Fold each square into a triangle, pressing the edges to seal, then wrap the triangle around a fingertip and pinch the two bottom corners together to form the tortellini shape.

  9. 9

    Arrange the shaped tortellini on a floured baking sheet, spacing them so they don't touch, and repeat with the remaining dough and filling.

  10. 10

    Bring the water to a boil in a large stock pot and add the tablespoon of salt.

  11. 11

    Add the tortellini to the boiling water in batches and cook until they float to the surface and the pasta is tender, 3 to 4 minutes.

  12. 12

    Lift the tortellini out with a slotted spoon or drain gently, reserving a splash of pasta water.

  13. 13

    Melt the butter in a skillet over medium heat, then toss the drained tortellini in the butter with a splash of pasta water to coat.

  14. 14

    Serve immediately, sprinkled with the remaining parmesan.