Mozzarella Tortellini with Tomato (Print Version)
Tender pasta parcels filled with creamy mozzarella, served in light tomato sauce. A comforting Italian classic ready in 40 minutes.
# What You Need:
→ 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
# How To Make:
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 vigorously for 8-10 minutes until dough becomes smooth and elastic. Wrap in plastic and rest for 20 minutes at room temperature.
02 - Combine shredded mozzarella, ricotta, grated Parmesan, black pepper, salt, and chopped basil in a medium bowl. Mix thoroughly until all ingredients are evenly distributed and filling reaches a creamy consistency.
03 - Divide rested dough into two equal portions. Working with one portion at a time, roll dough through a pasta machine starting at the widest setting and progressively reducing to thin sheets, approximately 1/16 inch thick. Alternatively, use a rolling pin to achieve uniform thinness.
04 - Cut rolled dough into 2-inch squares or rounds. Place 1 teaspoon of cheese filling in the center of each piece. Fold dough over to form a triangle or half-moon shape, firmly pressing edges to seal. Bring the two corners together and pinch to create the classic tortellini ring shape.
05 - Bring a large pot of salted water to a rolling boil. Gently drop tortellini into the water and cook for 3-4 minutes until they float to the surface, indicating doneness. Remove carefully with a slotted spoon, draining excess water.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned. Pour in crushed tomatoes and add sugar, salt, oregano, and black pepper. Reduce heat to low and simmer for 10 minutes, stirring occasionally to prevent sticking.
07 - Transfer cooked tortellini directly into the simmering sauce or place in a serving bowl and toss gently to coat evenly. Garnish with fresh basil leaves and additional grated Parmesan cheese. Serve immediately while hot.
# Expert Tips:
01 -
- Fresh pasta has a delicate tenderness that store-bought versions can never quite capture
- The simple tomato sauce lets the creamy mozzarella filling shine perfectly
- Making tortellini is surprisingly meditative once you find your rhythm
02 -
- The dough rest period is absolutely crucial, otherwise your pasta will snap back when you try to roll it thin
- Keep your workspace and hands lightly floured, but not dusted, or the tortellini edges won't seal properly
- Don't overfill your tortellini or they will burst during cooking
03 -
- If the dough feels too dry, add water one teaspoon at a time until it comes together smoothly
- Work quickly once you have rolled out the dough to prevent it from drying out
- Uncooked tortellini freeze beautifully on a baking sheet before transferring to bags