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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.
Course: Pasta
Cuisine: Italian
Keyword: how to make, pasta, tortellini
Servings: 6
Author: Chef Maria Cummins


  • 3 eggs
  • 2 cups all purpose flour, unbleached You You can also mix 1 1/2 cups of all purpose flour and 1/2 whole wheat flour
  • 1 tbsp salt


  • 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.
  • 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.
  • 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.
  • 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.
  • 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

  • 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