Hello Everybody! Today I am sharing with you my homemade tortellini recipe! In this recipe I will show you how to prepare the dough and the ricotta stuffing. The great thing about this pasta is that you can change up the ingredients you prefer for the stuffing. Although not in this recipe, I also enjoy a beef stuffing that goes well with soup broth. Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.

Dough Ingredients:

• 2 cups All Purpose Flour
• 3 small Eggs
• 1 tsp. Salt
• 1 Tbsp. Olive Oil (extra virgin)
• Water, room temperature, if needed

Tortellini Stuffing Ingredients:

• 16 oz. Whole Milk Ricotta
• 1/4 cup Pecorino Cheese or Parmigiana, shredded
• Lemon Zest of a 1/4 lemon, optional
• 1 tsp. Salt
• Pinch of Nutmeg
• Handful of Parsley, chopped

To make the dough, add the flour, salt, olive oil, and three eggs into a large mixing bowl. Begin mixing by hand to combine the ingredients. If not mostly combined, add a tablespoon of water and mix until all ingredients are mostly combined. If still not combined, add another tablespoon of water and repeat as needed.

Once mostly combined, place onto a wooden board and knead the dough until there are no lumps and the dough is smooth. Roll into a ball and wrap with saran wrap. Set aside.

In a large bowl, mix the ricotta, salt, nutmeg, lemon zest, half of the parsley and pecorino cheese for the stuffing. Cut one of the bottom corners off of a ziploc bag and fill the bag with the ricotta mixture. Set aside.

Remove the tortellini dough from the saran wrap and cut into four equal pieces. Work with one piece at a time. Wrap the remaining pieces of dough in the saran wrap to keep from drying out.

Securely attach your pasta maker to your kitchen counter or tabletop. Lightly flatten the tortellini dough with your hands or a rolling pin and sprinkle both sides with flour.

Pass the dough through setting number one of the smooth rollers in the pasta machine. Then pass it once through the second, third and fourth setting. I then pass it through the sixth setting twice to achieve the desired thinness of the pasta dough. I use a manual pasta machine, so if you are using a different machine, the settings may be different. Slowly increase the settings so that you don’t make the dough too thin.

Cut the rolled out dough into a large rectangle by removing the uneven edges. Cut the rectangle in half the long way. Then cut the dough into squares. Do not throw away any of the pieces you have cut off. You can add these into the next piece of dough you roll out through the pasta machine.

Squeeze a small amount of the ricotta stuffing onto the center of each dough square. Wet the edges of the dough square with a brush of water and then fold the dough over to make a triangle. Pinch the sides together to seal the ricotta stuffing inside of the dough. Take the two bottom points of the triangle and fold them underneath into each other and pinch together to seal and form your tortellini. Repeat these steps with all dough pieces.

To cook the tortellini, you want to add to salted boiling water and cook for about five to six minutes, or until all are floating at the top. Serve with tomato sauce or cooked in melted butter and pecorino cheese and topped with a sprinkle of parsley. Another great option would be to add these homemade tortellini in a chicken soup recipe I recently made. Salute and cin cin!