Easy Fresh Tortellini (A Homemade Pasta Recipe)
Craving something truly special for dinner? This Fresh Tortellini is your ticket to an unforgettable meal. With its delicate fresh pasta dough, creamy ricotta filling, and a sprinkle of nutmeg for that perfect aromatic touch, my homemade cheese tortellini recipe is the ultimate balance of elegance and comfort. Whether you’re rolling out dough with a pasta maker or tackling this by hand, this delicious recipe transforms simple ingredients into a culinary masterpiece—perfect for a cozy night in or impressing guests at your next gathering.
Tortellini is one of those pastas that makes every dish feel a little more special. Swap out the fusilli in fusilli alla vodka for tortellini, and suddenly you’ve got a rich, creamy dinner that feels elevated yet comforting. Or try tortellini with pesto instead of trofie for a fresh, herbaceous take that’s packed with flavor. It’s also incredible in soups—think chicken escarole, a cozy pumpkin tortellini soup with sausage and kale, or even a creamy Tuscan tomato soup. Tortellini takes simple recipes and makes them unforgettable, whether it’s for a weeknight dinner or something a little more indulgent.
If you’re a fan of this fresh tortellini, then I know you’ll love my other pasta recipes such as Gnocchi alla Sorrentina, Braised Short Rib Ragu Recipe with Pappardelle, Tagliatelle al Ragu, Bucatini all’ Amatriciana, and Pistachio Pasta with Sicilian Cream Sauce.
Why You’ll Love This Recipe
- A Showstopper for Special Occasions: Fresh tortellini pasta has that wow factor, making it the perfect first course for dinner parties or holiday meals.
- Customizable for Everyone: Whether you’re craving a vegetarian version or planning to toss in some Italian sausage, this recipe is endlessly adaptable.
- Step-by-Step Simplicity: Don’t be intimidated! This recipe breaks down every step for an approachable way to make homemade tortellini recipes like a pro.
Ingredients
- All-Purpose Flour: The foundation of your pasta dough. Opt for a high-quality brand for a smoother texture.
- Eggs: Bring these to room temperature before starting; it makes your dough more pliable.
- Olive Oil: Adds richness to the dough. Use a flavorful, extra virgin olive oil for the best results.
- Ricotta Cheese: Creamy and mild, this is the heart of your filling. Look for creamy ricotta in the deli section for the freshest taste.
- Parmesan Cheese: A sharp and nutty addition to the filling—spring for freshly grated for maximum flavor.
- Nutmeg: Just a pinch enhances the filling’s flavor. Freshly grated is best for that extra aromatic punch.
Substitutions
- Semolina Flour for All-Purpose Flour: Adds a slightly firmer texture, ideal for tortellini that holds its shape well.
- Romano Cheese for Parmesan: A tangier option that complements the creamy filling beautifully.
Additions
- Fresh Spinach: Chop and sauté, then mix into the filling for an earthy twist.
- Fresh Basil: Finely chopped basil in the filling adds a burst of Mediterranean flavor.
Step by Step 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.
Tips and Notes
- Use the Right Tools: A pasta machine or rolling pin ensures your dough reaches the perfect thinness for tender tortellini.
- Prevent Stickiness: Dust your work surface and rolling pin with flour as you roll. Keep extra flour nearby for dusting as needed.
- Sealing Perfection: Use a pastry brush lightly dipped in water to seal the tortellini edges securely.
- Cooking Times: Tortellini cook quickly—stay close by and remove with a slotted spoon as soon as they float.
Serving Suggestions
- Wine Pairing: A crisp and bright Pinot Grigio or Sauvignon Blanc pairs wonderfully with the delicate flavors of ricotta and Parmesan, offering a refreshing contrast to the creamy filling.
- Classic Tomato Sauce: A light marinara pairs beautifully with the delicate flavors of the tortellini.
- Creamy Spinach Sauce: Combine fresh spinach, cream cheese, and a touch of Parmesan for a luscious sauce.
Storage and Reheating Instructions
- Refrigerate: Lay uncooked tortellini in a single layer on a parchment paper-lined baking sheet, then transfer to a sealed container. Store for up to 2 days.
- Freeze: Arrange uncooked tortellini on a baking sheet in a single layer until frozen, then transfer to freezer bags. They’ll keep for up to 3 months. Cook from frozen, adding an extra minute to the cooking time.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Fresh 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.