Basic Tortellini Pasta
Elevate your pasta nights with this Basic Tortellini Pasta recipe, a delightful homemade take on the classic Italian favorite. Crafted from scratch, the soft, elastic pasta dough marries perfectly with a luscious ricotta and Parmesan filling, delicately seasoned with a hint of nutmeg and black pepper for a burst of comforting flavor in every bite. This recipe walks you through the art of hand-shaping tortellini, ensuring an authentic, rewarding cooking experience that’s perfect for beginners and seasoned chefs alike. Boiled to tender perfection in salted water and served with your favorite sauce or a drizzle of melted butter with fresh herbs, this dish is a crowd-pleaser that brings the charm of Italian cuisine to your home. Ready in under an hour, this recipe makes a hearty, satisfying meal for four that’s both fun to make and delicious to share. Whether you're hosting a family dinner or indulging in a solo culinary adventure, this tortellini recipe is sure to impress!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 200 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Black pepper
- 3 liters Water
- 1 tablespoon Salt (for boiling)
Instructions
Place the all-purpose flour on a clean countertop or in a large mixing bowl. Make a well in the center of the flour.
Crack the eggs into the well, add the olive oil, and sprinkle in the salt.
Using a fork, whisk the eggs and gradually incorporate the flour from the edges until a dough forms.
Knead the dough by hand for about 8–10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, nutmeg, black pepper, and a pinch of salt. Mix well and set aside.
After resting, divide the dough into four equal portions. Take one portion and keep the rest covered to prevent drying out.
Roll the dough out on a floured surface or use a pasta machine until it is thin (about 1 mm thick). Cut the rolled-out dough into 6 cm (2.5 inch) squares or circles.
Place a small teaspoon of the cheese filling in the center of each square or circle.
Fold the dough over the filling to form a triangle or semi-circle, pressing the edges firmly to seal. Then, bring the two corners of the folded dough together to create the signature tortellini shape and press to seal.
Repeat with the remaining dough and filling, placing completed tortellini on a floured surface to prevent sticking.
Bring 3 liters of water to a boil in a large pot and add 1 tablespoon of salt.
Gently add the tortellini to the boiling water and cook for 3–4 minutes, or until they float to the surface.
Use a slotted spoon to remove the tortellini and serve immediately with your favorite sauce or melted butter with fresh herbs.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 731 mg | 244% | |
| Sodium | 9147 mg | 398% | |
| Total Carbohydrate | 242.8 g | 88% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 1.7 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1682 mg | 129% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
