Mozzarella Tortellini with Tomato

My tiny apartment kitchen became an impromptu pasta workshop one rainy Tuesday when I decided homemade tortellini couldn't possibly be that difficult. Four hours and a floor dusted with flour later, I emerged with misshapen but delicious pasta parcels that taught me more patience than any cookbook could have.

Last winter, my youngest sister watched me fold each tortellini with fascinated concentration, then insisted on learning the technique herself. We made a beautiful mess of the kitchen, but those slightly imperfect pasta parcels tasted like pure joy and became our new Sunday tradition.

Ingredients

• 2 cups all-purpose flour: The foundation of your pasta dough, creating the perfect structure for holding that gorgeous filling
• 3 large eggs: These provide richness and help bind the flour into a smooth, elastic dough that rolls beautifully
• 1/2 tsp salt: Essential for flavor throughout the pasta itself
• 1 cup shredded mozzarella cheese: The star of our filling, creating those wonderful melty pockets when you bite into each tortellini
• 1/2 cup ricotta cheese: Adds creaminess and helps bind the filling together perfectly
• 1/4 cup grated Parmesan cheese: Brings a salty, nutty depth that balances the mild mozzarella
• 1/4 tsp freshly ground black pepper: Adds a gentle warmth that cuts through the rich cheeses
• 1/4 tsp salt: Enhances all the flavors in the filling without overpowering
• 1 tbsp finely chopped fresh basil: Optional, but adds a lovely fresh note that brightens the whole filling
• 2 tbsp olive oil: Creates the silky base for our simple tomato sauce
• 2 cloves garlic, minced: Infuses the oil with incredible aroma before the tomatoes even hit the pan
• 1 can crushed tomatoes: The backbone of our sauce, providing bright acidity and beautiful color
• 1/2 tsp sugar: Just enough to balance the natural acidity of the tomatoes
• 1/2 tsp salt: Essential for bringing out all the sauce flavors
• 1/4 tsp dried oregano: Adds that classic Italian herb note everyone recognizes and loves
• 1/4 tsp black pepper: Provides gentle warmth and complexity
• Fresh basil leaves: The perfect finishing touch, adding color and a burst of fresh flavor

Instructions

Create the Well:

Mound your flour on a clean work surface and use your fingers to create a deep well in the center, like a little volcano waiting to cradle your eggs

Blend and Knead:

Crack the eggs into the well with salt, then gradually incorporate the flour using a fork until a shaggy dough forms, then turn it out and knead for 8 to 10 minutes until smooth and elastic

Rest the Dough:

Wrap your dough in plastic and let it rest for 20 minutes, which relaxes the gluten and makes rolling so much easier

Mix the Filling:

Combine mozzarella, ricotta, Parmesan, pepper, salt, and basil in a bowl until everything is evenly distributed

Roll Thin:

Divide your dough in half and roll each portion into sheets about 1/16 inch thick, keeping the other portion covered so it doesn't dry out

Cut and Fill:

Cut the dough into 2-inch squares or rounds, place 1 teaspoon of filling in the center of each, then fold into a triangle and press edges to seal

Shape Tortellini:

Bring the two corners of your triangle together and pinch to form that classic tortellini shape, like a little hat or belly button

Boil Gently:

Drop tortellini into salted boiling water and cook for 3 to 4 minutes until they float, which tells you they are perfectly done

Simmer the Sauce:

Heat olive oil and garlic until fragrant, then add tomatoes, sugar, salt, oregano, and pepper, letting it simmer for 10 minutes

Bring It Together:

Gently toss your cooked tortellini in the sauce and garnish with fresh basil leaves

Save

There is something deeply satisfying about seeing those little pasta parcels floating to the surface, signaling that your careful work is about to become dinner. My grandmother always said that handmade pasta carries the love of the maker right into the bowl.

Choosing The Right Cheese

I have learned that low moisture mozzarella makes all the difference in preventing soggy tortellini. The ricotta should be full fat and well drained, otherwise your filling might be too loose to hold its shape inside the delicate pasta dough.

Mastering The Fold

The trick to perfectly sealed tortellini is brushing the edges with a little water before folding. I also keep a small bowl of water nearby to dip my fingers, which helps create that tight seal that keeps all the cheesy goodness inside where it belongs.

Perfecting Your Sauce Timing

Start your tomato sauce just before dropping the tortellini into boiling water, and both will be ready at exactly the same moment. The sauce needs only 10 minutes to develop flavor, and the pasta cooks in just 3 to 4 minutes.

• Reserve a splash of pasta water before draining to help sauce cling
• Don't rinse your tortellini after cooking or the sauce won't stick
• Season your pasta water generously, it is the only chance to salt the pasta itself

Save

These little pockets of comfort have become my go-to for feeding people I love. There is nothing quite like watching someone bite into a tortellini you made by hand and see their eyes light up.

Recipe Q&A

→ Can I make the dough ahead of time?

Yes, wrap the dough tightly in plastic and refrigerate for up to 24 hours. Let it come to room temperature before rolling out for easier handling.

→ Can I freeze uncooked tortellini?

Absolutely. Place uncooked tortellini in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. They'll keep for up to 3 months. Cook from frozen, adding 1-2 minutes to boiling time.

→ What can I substitute for ricotta cheese?

You can use cottage cheese blended until smooth, mascarpone for a richer filling, or additional mozzarella. For a dairy-free option, try cashew cheese or vegan ricotta alternatives.

→ How do I prevent tortellini from opening while cooking?

Ensure edges are sealed tightly by pinching firmly. If edges are dry, lightly brush with water or egg wash before sealing. Don't overcrowd the pot—cook in batches if needed.

→ Can I use dried pasta instead of fresh?

Yes, store-bought fresh or dried tortellini works well. Adjust cooking time according to package directions, typically 8-12 minutes for dried versions. The sauce remains the same.

→ How can I make the sauce creamier?

Stir in 1/4 cup heavy cream or a tablespoon of butter at the end of cooking. You can also add a splash of pasta cooking water to create a silky, emulsified sauce.