Recipes › Main Course › Tasty Tortellinis Recipe

Tasty Tortellinis Recipe

Recipe by Pedro M. A. Neves

This authentic Italian tortellinis recipe features delicate pasta parcels filled with a savory blend of ricotta, Parmigiano-Reggiano, and fresh herbs, served in a light butter and sage sauce. The homemade filling and tender pasta create a restaurant-quality dish that celebrates traditional Italian comfort food. Perfect for weeknight dinners or special occasions, these tasty tortellinis deliver rich, satisfying flavor in every bite.

Ingredients

• 300g (2⅓ cups) all-purpose flour
• 3 large eggs
• 100g (1 cup) ricotta cheese
• 50g (½ cup) grated Parmigiano-Reggiano cheese
• 25g (¼ cup) grated Pecorino Romano cheese
• 30g (1 ounce) prosciutto, finely minced
• 1 tablespoon fresh parsley, finely chopped
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon black pepper
• ½ teaspoon salt (for filling)
• 2 liters (8 cups) water for boiling
• 1½ teaspoons salt (for pasta water)
• 80g (5⅔ tablespoons) unsalted butter
• 12-15 fresh sage leaves
• 50g (½ cup) grated Parmigiano-Reggiano for serving
• Additional black pepper to taste

Instructions

1. Create a mound with the flour on a clean work surface and make a well in the center. Crack the three eggs into the well, then use a fork to gently beat them while slowly incorporating flour from the inner walls until a shaggy dough forms.

2. Knead the dough for 8-10 minutes until smooth, elastic, and no longer sticky. If too wet, dust with additional flour; if too dry, wet your hands slightly. The dough should be silky and uniform in texture.

3. Wrap the dough in plastic wrap and rest at room temperature for 30 minutes to allow gluten to relax and make rolling easier.

4. In a medium bowl, combine ricotta, Parmigiano-Reggiano, Pecorino Romano, minced prosciutto, parsley, nutmeg, black pepper, and salt. Mix gently until well blended with no lumps. Taste and adjust seasoning if needed.

5. Divide rested dough into four portions. Working with one portion at a time, roll out on a floured surface to a thin, nearly transparent sheet approximately 3mm thick using a rolling pin or pasta machine. Cover unused portions with a towel to prevent drying.

6. Using a 2-inch round cookie cutter or glass, cut circles from the pasta sheet. Place approximately ½ teaspoon of filling in the center of each circle, then fold in half to create a semi-circle and press edges firmly to seal.

7. To shape the tortellinis, take each sealed semi-circle and wrap it around your index finger, bringing the two corners together and pressing them firmly to form a small ring. Place finished tortellinis on a parchment-lined tray.

8. Bring 2 liters of water to a rolling boil in a large pot and add 1½ teaspoons of salt. Gently add tortellinis in batches to avoid sticking, stirring occasionally. Cook for 4-5 minutes until they float and maintain their shape.

9. While tortellinis cook, melt butter in a large shallow pan over medium heat. Add sage leaves and cook for 2-3 minutes until fragrant and butter turns light golden brown, being careful not to burn.

10. Using a slotted spoon, transfer cooked tortellinis directly from boiling water into the sage butter pan, reserving 120ml (½ cup) pasta water. Toss gently to coat, adding pasta water as needed to create a light, creamy sauce. Season with additional black pepper and serve immediately with grated Parmigiano-Reggiano.

Substitutions

• For vegetarian filling: Replace prosciutto with 30g minced mushrooms sautéed in butter and 10g roasted pine nuts
• For dairy-free pasta: Substitute eggs with 45ml aquafaba (chickpea liquid) mixed with 1 tablespoon olive oil, though texture will differ slightly
• For lighter sauce: Replace butter and sage with extra-virgin olive oil infused with fresh rosemary and lemon zest
• For gluten-free dough: Use a blend of 200g rice flour and 100g cornstarch plus 15ml olive oil, though handling will be more delicate

Tips

• Do not oversalt the filling, as Parmigiano-Reggiano and prosciutto are already quite salty; taste before adding more salt
• Prepare tortellinis up to 2 hours ahead on a floured tray uncovered, or freeze up to 3 months on a tray before transferring to an airtight container—add 1-2 extra minutes cooking time if cooking from frozen
• Reserve pasta water before draining; the starchy liquid helps create silky sauce and allows you to adjust consistency without adding more butter or cream

Tortellini originated in Emilia-Romagna, a region in northern Italy renowned for its fresh pasta traditions. Legend suggests the shape was inspired by Venus's navel, though the filled pasta parcels likely developed as a practical way to use leftover ingredients and extend precious ingredients like meat and cheese.

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