Mozzarella Tortellini with Tomato Sauce (Printable)
Tender pasta parcels filled with creamy mozzarella and ricotta, served in a light tomato sauce with garlic and herbs.
# What You'll Need:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 tsp salt
→ Filling
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp salt
09 - 1 tbsp finely chopped fresh basil
→ Sauce
10 - 2 tbsp olive oil
11 - 2 cloves garlic, minced
12 - 1 can (14 oz) crushed tomatoes
13 - 1/2 tsp sugar
14 - 1/2 tsp salt
15 - 1/4 tsp dried oregano
16 - 1/4 tsp black pepper
17 - Fresh basil leaves for garnish
# How to Make It:
01 - Mound flour on a clean work surface and create a deep well in the center. Crack eggs into the well and add salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms. Knead the dough for 8–10 minutes until smooth and elastic. Wrap tightly in plastic wrap and let rest at room temperature for 20 minutes.
02 - In a medium bowl, combine shredded mozzarella, ricotta, grated Parmesan, black pepper, salt, and chopped basil. Stir thoroughly until all ingredients are evenly distributed and mixture forms a cohesive filling. Cover and refrigerate until ready to use.
03 - Divide rested dough into two equal portions. Work with one portion at a time, keeping the other covered. Roll dough into thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin. If using a machine, progressively decrease the setting to achieve desired thickness.
04 - Cut rolled dough into 2-inch squares or rounds using a knife or pastry cutter. Place 1 teaspoon of filling in the center of each piece. Fold dough over to create a triangle or half-moon shape, firmly pressing edges to seal. Bring the two corners together and pinch to form the classic tortellini shape.
05 - Bring a large pot of generously salted water to a rolling boil. Gently drop tortellini into water, being careful not to overcrowd. Cook for 3–4 minutes until pasta floats to surface, indicating doneness. Remove carefully with a slotted spoon and transfer to a serving bowl.
06 - While tortellini cook, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant, being careful not to brown. Pour in crushed tomatoes and add sugar, salt, dried oregano, and black pepper. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
07 - Gently toss cooked tortellini with warm tomato sauce until evenly coated. Transfer to serving plates and garnish with fresh basil leaves. Serve immediately with additional grated Parmesan on the side, if desired. Accompany with crusty bread and a glass of Pinot Grigio.
# Expert Advice:
01 -
- Theres something magical about biting into tender pasta you shaped yourself, revealing that warm creamy center
- The simple tomato sauce lets all that fresh mozzarella flavor shine without overpowering it
02 -
- Work with one dough portion at a time and keep the rest covered to prevent drying out
- Seal edges firmly with water if they are not sticking together well
03 -
- If the filling feels too wet, add a tablespoon of breadcrumbs to bind it
- Use a pastry brush to dab water on dough edges before sealing