Easy Fresh Cheese Tortellini with Ricotta Filling
Craving an unforgettable pasta night? This Fresh Cheese Tortellini recipe combines tender homemade pasta with a creamy ricotta and Parmesan filling that’s full of flavor. Boiled until just tender, then paired with your favorite sauce. Whether a simple marinara sauce, garlicky butter, or a silky Alfredo, this Italian classic proves that making pasta from scratch is worth every minute. With a pasta machine or a trusty rolling pin, you’ll have delicate, restaurant-worthy tortellini pasta right from your own kitchen.
Tortellini has a way of making any dish more special. Swap out the fusilli in my Fusilli alla Vodka for tortellini for a creamy, elevated twist. It’s also a star in soups! From Chicken Escarole Soup to a Cozy Pumpkin Tortellini Soup with Sausage and Kale or even my Creamy Tuscan Tomato Soup, you can’t go wrong. And for a hearty pasta night, try my Ground Beef and Tortellini — pure comfort in a bowl.
If you’re a fan of this fresh tortellini, then I know you’ll love my other pasta recipes such as Rigatoni Arrabbiata, Gnocchi alla Sorrentina, Braised Short Rib Ragu Recipe with Pappardelle, Tagliatelle al Ragu, Bucatini all’ Amatriciana, and Pistachio Pasta with Sicilian Cream Sauce.
Recipe Highlights: Fresh Cheese Tortellini
- Inspiration – This dish takes its roots from the Emilia-Romagna region of Italy, where handmade stuffed pasta is a proud culinary tradition passed down through generations.
- Best Served For – Perfect for date night, Sunday dinner with family, or an impressive first course at a holiday gathering.
- What Makes It Special – The creamy ricotta-Parmesan filling, accented with a pinch of nutmeg, gives these delicate pasta parcels a rich, classic flavor that pairs beautifully with almost any sauce.
- A Fun Extra – Fresh tortellini aren’t just for dinner plates, they’re also incredible in soups, from light broths to creamy tomato-based recipes.
Key Ingredients
- All-Purpose Flour – The foundation of the pasta dough. Use a high-quality flour for a smooth, elastic texture, and always keep extra on hand for dusting your work surface and rolling pin so the sheets don’t stick.
- Eggs – Room temperature eggs mix more easily with the flour and help create a pliable dough. Crack them into the flour well and whisk gently to avoid scrambling as you work the mixture together.
- Olive Oil – Just a teaspoon in the dough adds subtle flavor and helps keep it supple. Choose a good extra virgin olive oil for the best taste, and drizzle sparingly so the dough doesn’t get greasy.
- Creamy Ricotta – Go for whole milk ricotta for the richest flavor and smoothest texture. Drain off any excess liquid before mixing so the filling doesn’t seep out during boiling.
- Parmesan Cheese – Freshly grated Parmesan brings a sharp, nutty depth to the ricotta mixture. Grating it yourself ensures it melts seamlessly into the filling.
- Nutmeg – A pinch of freshly grated nutmeg adds warmth and complexity to the cheese filling. It’s strong, so measure carefully. You want a hint, not a holiday dessert.
- Fresh Herbs – Basil or parsley in the filling or sprinkled on top brightens the dish and adds fresh flavor. Chop just before using so the herbs keep their vibrant color.
Popular Substitutions & Additions
- Romano cheese: instead of Parmesan for a bolder, tangier bite.
- Spinach: finely chopped into the ricotta mixture for color and extra veggies.
- Brown butter with sage: drizzled over the finished pasta for a nutty, aromatic finish.
Step by Step Instructions: Fresh Cheese Tortellini
- Make the Pasta Dough: On a clean surface, mound 2 cups all-purpose flour and create a well in the center. Add 3 large eggs, 1 teaspoon olive oil, and ½ teaspoon salt. Using a fork, whisk the eggs, gradually incorporating flour until a dough forms.
2. Let the Pasta Dough Rest: Knead for 8–10 minutes until smooth and elastic. Wrap in plastic wrap; rest 30 minutes.
3. Prepare the Filling: In a medium bowl, stir together 1 cup creamy ricotta, ½ cup grated Parmesan, ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon freshly grated nutmeg.
4. Roll Out the Dough: Divide dough into 4 pieces. Roll each piece into a thin sheet (about 1/16-inch thick), dusting lightly with flour as needed.
5. Fill and Shape the Tortellini: Cut sheets into 2-inch squares. Place ½ teaspoon of filling in the center of each. Fold into a triangle, press to seal, then bring the two bottom corners together and pinch to form the tortellini shape.
6. Cook the Tortellini: Bring a large pot of salted water to a boil. Add tortellini; cook 3–4 minutes or until they float. Drain gently and serve with your favorite sauce.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Fresh Cheese Tortellini (A Homemade Pasta Recipe)
Equipment
- large mixing bowl
- fork
- Rolling pin or pasta machine
- Knife or round cookie cutter
- Pastry brush
- Baking Sheet
- plastic wrap
- Large pot
- Slotted Spoon
Ingredients
Pasta Dough:
- 2 cups all-purpose flour plus more for dusting
- 3 large eggs
- 1 teaspoon olive oil
- 1/2 teaspoon salt
Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
Instructions
Make the Pasta Dough:
- On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add the olive oil and salt.
- Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges until a dough forms. Knead the dough for about 8-10 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
Prepare the Filling:
- In a bowl, mix together ricotta, Parmesan, salt, pepper, and nutmeg until smooth. Set aside.
Roll Out the Dough:
- Divide the rested dough into 4 pieces. Using a pasta roller or rolling pin, roll each piece into a thin sheet, about 1/16-inch thick. Dust with flour as needed to prevent sticking.
Fill and Shape the Tortellini:
- Cut the dough into 2-inch squares. Place about 1/2 teaspoon of filling in the center of each square.
- Fold each square into a triangle, pressing the edges to seal. Bring the two bottom corners of the triangle together and press to form the tortellini shape.
Cook the Tortellini:
- Bring a large pot of salted water to a boil. Add the tortellini and cook for 3-4 minutes, or until they float to the top. Drain and serve with your favorite sauce.
Notes
Expert Tips for Perfect Tortellini
- Cover the Dough: Keep pasta sheets under a clean kitchen towel while shaping to prevent them from drying out.
- Don’t Overfill: Use the smallest amount of filling needed to avoid tearing the pasta. Overstuffing is the number one rookie mistake.
- Seal Tightly: Press edges firmly and push out any air pockets so the tortellini don’t burst in the pot.
- Season the Water: Always cook in well-salted water to flavor the pasta from the inside out.
- Avoid Overcrowding: Boil in batches so the tortellini don’t stick together.
- Handle with Care: Use a slotted spoon instead of dumping into a colander to protect the delicate shapes.
- Serve Right Away: Fresh pasta is best enjoyed immediately after cooking!
Serving Suggestions
- Wine Pairing: Pair with a crisp, chilled Pinot Grigio or Sauvignon Blanc to balance the richness of the filling.
- Cozy & Comforting: Toss in brown butter with fresh sage for an autumn-inspired dish.
- Fresh & Bright: Serve with a light tomato sauce and fresh basil for a vibrant flavor.
- Luxurious Touch: Finish with a drizzle of truffle oil or a sprinkle of crispy pancetta.
Storage Instructions
- Refrigerator: Arrange uncooked tortellini in a single layer on a parchment-lined baking sheet, cover, and refrigerate for up to 2 days.
- Freezer: Freeze uncooked tortellini in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding about 1 extra minute to the boil time.
- Leftovers: Cooked tortellini can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of sauce or butter. Avoid microwaving to prevent rubbery pasta.
This was such a fun sunday project with our family. We love tortellini with pesto and we made this pasta together. Ours weren’t as pretty as these pictures but they were delicious.