Homemade Tortelli Recipe

Velvety pasta parcels filled with creamy ricotta and nutty Parmesan cheese capture Emilia-Romagna's essence. Master the well-method dough, create delicate folds, and serve with a vibrant butter-sage sauce for a rustic-yet-elegant Italian feast.

Print Pin

Course: pasta

Cuisine: Italian

Prep Time: 30

Cook Time: 4

Total Time: 34

Servings: servings

Calories: 220kcal

Author: Eva Stoner

Ingredients

2 1/2 cups all-purpose flour
4 large eggs, at room temperature
2 teaspoons olive oil
2 tablespoons water, as needed
1 cup ricotta cheese, drained
1/2 cup grated Parmesan cheese (non-animal origin option available)
1 large egg, beaten
1 tablespoon olive oil
1 teaspoon minced fresh parsley
1/4 teaspoon freshly grated nutmeg
Pinch of salt
Black pepper, freshly ground

Instructions

In a large bowl, mound flour into a well with a 1/2 inch rim
Break 4 eggs into the well, add olive oil and water, and whisk with a fork until yolks start to combine
Gradually incorporate flour from the rim 1 tablespoon at a time using a fork, until the mixture thickens
Switch to hands and knead until smooth and elastic (5-8 minutes)
Wrap dough in plastic and let rest 30 minutes
Meanwhile, combine ricotta, Parmesan, parsley, nutmeg, and seasoning in a bowl
Knead again briefly, then roll dough into thin rope (1/8 inch diameter) and cut 12 pieces
Roll each piece into a circle using the "well method" again
Place 1 heaping teaspoon ricotta mixture in center, dot with olive oil, then fold dough to create half-moons
Bring 4 quarts salted water to boil
Working in batches, cook 6-8 tortelli at a time for 3-4 minutes until they float

Notes

Rested dough is crucial for preventing tearing
Keep filling chilled for easier shaping
For halal dietary needs, use plant-based rennet Parmesan
Storage: Freeze uncooked tortelli on baking sheet before refrigerating in airtight containers
Traditional Emilia-Romagna technique yields perfect dough elasticity

Nutrition