Mozzarella Tortellini Tomato Sauce (Printable version)
Handmade pasta parcels filled with melted mozzarella and ricotta, served in a light garlic tomato sauce. A comforting Italian classic ready in 40 minutes.
# Ingredient list:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon salt
→ Filling
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon salt
09 - 1 tablespoon finely chopped fresh basil
→ Tomato Sauce
10 - 2 tablespoons olive oil
11 - 2 cloves garlic, minced
12 - 1 can (14 ounces) crushed tomatoes
13 - 1/2 teaspoon sugar
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon dried oregano
16 - 1/4 teaspoon black pepper
17 - Fresh basil leaves for garnish
# Directions:
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 the eggs until a shaggy dough forms. Knead the dough vigorously for 8 to 10 minutes until smooth and elastic. Wrap tightly in plastic wrap and let rest at room temperature for 20 minutes.
02 - Combine shredded mozzarella, ricotta, grated Parmesan, black pepper, salt, and chopped basil in a medium mixing bowl. Stir thoroughly until all ingredients are evenly distributed and mixture forms a cohesive filling. Cover and refrigerate until ready to use.
03 - Divide the rested dough into two equal portions. Working with one portion at a time, roll the dough into thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin. Keep the remaining dough covered to prevent drying.
04 - Cut the rolled dough into 2-inch squares or rounds. Place 1 teaspoon of cheese filling in the center of each piece. Fold the dough over to form a triangle or half-moon shape, pressing firmly to seal edges. Bring the two corners together and pinch to create the classic tortellini shape.
05 - Bring a large pot of salted water to a rolling boil. Gently drop the tortellini into the boiling water and cook for 3 to 4 minutes until they float to the surface. Remove carefully using a slotted spoon and transfer to a serving bowl.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute. Pour in crushed tomatoes and add sugar, salt, dried oregano, and black pepper. Reduce heat to low and simmer for 10 minutes, stirring occasionally to prevent sticking.
07 - Gently toss the cooked tortellini with the warm tomato sauce until evenly coated. Transfer to serving plates and garnish with fresh basil leaves. Additional grated Parmesan may be sprinkled on top if desired.
# Expert Tips:
01 -
- Handmade tortellini have a texture you just cannot get from store-bought pasta, and the process is surprisingly meditative once you find your rhythm
- The fresh mozzarella filling stays incredibly creamy while the light tomato sauce lets the pasta shine without overwhelming it
02 -
- Fresh pasta cooks much faster than dried, so watch closely and test a piece after just 2 minutes to avoid overcooking
- Keep unused dough covered with a damp cloth while working to prevent it from drying out and becoming difficult to shape
03 -
- Use a generous amount of flour when rolling to prevent sticking, but brush off excess before filling and shaping
- If your kitchen is warm, work with smaller portions of dough at a time to prevent the cheese filling from becoming too soft to handle