Three Cheese Tortellini
Indulge in the creamy, cheesy delight of homemade Three Cheese Tortellini, a comforting pasta recipe that elevates classic flavors with fresh, handcrafted finesse. This irresistible dish features tender, handmade pasta pockets filled with a luscious blend of ricotta, mozzarella, and Parmesan cheeses, perfectly seasoned with fresh parsley, salt, and black pepper. The tortellini are gently simmered until tender and then tossed in a rich, garlicky butter and cream sauce with a bright hint of lemon zest for balance. Perfect for special occasions or an impressive weeknight meal, this recipe is a fulfilling culinary project that yields a warm, satisfying bowl of cheesy perfection. Garnish with grated Parmesan and fresh parsley for a stunning finish that’s sure to delight your taste buds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 Large eggs
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 0.5 cup Heavy cream
- 1 teaspoon Grated lemon zest
- 2 tablespoons Grated Parmesan (for garnish)
Instructions
To make the pasta dough, pile the flour on a clean work surface and make a large well in the center. Crack the eggs into the well.
Using a fork, whisk the eggs gently, gradually incorporating the flour from the edges. Once the dough starts to come together, use your hands to knead it into a smooth ball. Knead for about 8-10 minutes until the dough is elastic. Wrap in plastic wrap and let it rest for 30 minutes.
While the dough is resting, prepare the three-cheese filling: In a bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, chopped parsley, salt, and black pepper. Mix well and set aside.
Divide the rested dough into 4 portions. Roll out one portion at a time using a rolling pin or pasta machine until it is very thin (about 1/16 inch thick). Keep the remaining dough covered to prevent drying out.
Cut the rolled-out dough into 3-inch circles using a cookie cutter or a glass.
Place a small spoonful of the cheese filling in the center of each circle. Fold the dough in half to create a semicircle, pressing the edges to seal. Bring the corners of the semicircle together to form a tortellini shape.
Repeat the process with the remaining dough and filling until all the tortellini are formed.
Bring a large pot of salted water to a gentle boil. Cook the tortellini in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Add the cooked tortellini and toss to coat in the sauce.
Stir in the grated lemon zest and adjust seasoning with salt and pepper, if needed.
Serve the tortellini hot, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1081 mg | 360% | |
| Sodium | 4474 mg | 195% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 1.5 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2530 mg | 195% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 843 mg | 18% | |
*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.
