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Making fresh tortellini can be a great activity to do with kids. All you need is a hand pasta machine or a good and heavy rolling pin. Once you’ve rolled out your homemade dough, using round cookie cutters cut out the circles and fill them with the ricotta cheese. Your kids will love how easy this is and they’ll be proud of their professional looking Tortellini.
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Cheese Tortellini
These Tortellini can be eaten in soups or with your favorite sauce. For Tomato-Basil Tortellini Soup, please see recipe.
Cheese Tortellini
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Servings
Ingredients
Servings
Ingredients
Instructions
  1. How to make the dough In a food processor, combine flour and salt. Add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
  2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
  3. How to make the tortellini Shaping round tortellini: Cut the sheet into rounds using a 3″ round cutter, spacing the rounds as close together as possible. Gather the scraps into a ball and put them with the remaining pieces of dough to re-roll later.
  4. Place 1 teaspoon of filling in the middle of each round of pasta. Dip your finger in the bowl of water and run it along the edge of the round to moisten.
  5. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover. Repeat with remaining pieces of dough, re rolling the scraps.
Ricotta Filling
  1. 12 ounces ricotta, well drained
 2 tablespoons extra-virgin olive oil 
3 ounces fresh mozzarella cut in 1/4-inch cubes 
½ teaspoon sea salt 
½ teaspoon white pepper, coarsely ground 
½ cup Parmigiano-Reggiano, freshly grated
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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