Tortellini

Total Time:
30 min
Prep:
25 min
Cook:
5 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan
  • 2 tablespoons chopped spinach
  • 1 egg
  • 1/4 teaspoon fresh ground black pepper
  • 1 pinch freshly grated nutmeg
  • Fresh pasta, recipe follows
  • 1 egg mixed with 1/2 teaspoon water
  • Fresh Pasta:
  • 3 cups all-purpose flour
  • 2 large eggs
  • 3 tablespoons water
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.
  • By Food Processor:
  • In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.
  • Yield: 4 to 6 servings
  • Preparation time: 5 minutes
  • Cooking time: 3 to 5 minutes in boiling water
  • Ease of Preparation: easy
Directions

In a bowl combine all ingredients, except for the pasta and egg wash.

Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.

In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.


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    14 Reviews
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    Haven't tried this recipe. My mother has been making these for us for over 50 years. Her father was born in Italy in 1908. My mothers recipe is a lot simpler. She also cuts the dough in strips then squares and rolls them around her finger. The meat filling only has salt,pepper,nutmeg and Parmesan. She cooks them in either chicken broth or like spaghetti.
    Shouldn't really rate this as I used leftover pasta (from Kelsey's recipe but used 4 eggs to 2C flour and made my own ricotta (and just added lemon zest and gorgonzola crumbles and pepper but the method was very easy. Now if they just hold together while cooking! The egg wash is, I think, the key. Have made ravioli before but used water mixed w/ cornstarch, and they did not hold.
    it was pretty bland and really hard to roll the dough thin enough to make a good dough to filling ratio.
    I love tortellini
    I made this all by hand. No pasta machine. I had made pasta before so I knew what I was getting into. Yes, it is labor intensive, but my family gobbled up every last morsel. Ages 5,6,12,14,33,and 55 all loved it. Will do it again, but next time will make it the day before and freeze. TRY IT!
    I enjoyed Altons tortellini. It was very simple to make, although it was time consuming to make each tortellini it was fun doing it with someone. It is also nice because you can freeze them and make them at a later date! So you can sit down and make a bunch of them and eat them at a later date!
    i havent ever made home made ravioli so i dont know if it gets better, hence only 4 stars... but these are delish. time consuming to fold them all up, but do it with someone else and its a nice social activity. these are a lot better than store-bought ravioli.
    At the last minute, I ran out of pasta for my spinach & chicken manicotti, wondering what I should do with the remaining gallon or so of the green filling, I logged on & found this recipe among the tortellini, it's quick, easy and versatile, even if you don't have a pasta roller!
    God I love tortellini, and this just made my addiction worse. I can no longer buy tortellini in a store. I never thought I would own a pasta machine, and originally tried this recipie because one isn't required, but now I go through so much it is practically a necessity for me.
    I love making pasta by hand, and this was just downright awesome. The dough can be pretty tough to roll out, but the end result is definitely worth it!
    I know I'm supposed to rate the tortellini AFTER I make it, but I just had to rate the basic pasta recipe. I use this to make fettuccini, and spaghetti and when I made this for a friend she asked me how I could ever eat dried pasta after tasting fresh home made! It?s so easy and the end result is fabulous! I plan to make the tortellini for my co-workers as Christmas gifts and I can?t wait! Thanks Alton!
    This was fun to make. Do like it says in the recipe, do not force the flour to take. If rolling dough by hand, highly recommend letting rest for at least 30min., preferrably 1hr:dough may be tough to roll out if not. I had never tasted ricotta before, and liked it. Good recipe.
    Just plain good eats
    Perfect dish for any lunch or dinner. Goes well with salad or garlic breadsticks. Goes will when mixed alfredo sauce.
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    This recipe is featured in:

    Weeknight Kitchen