Tortellini From Scratch

Ingredients

• 360 g (3 cups)plain flour
• 2 largeeggs
• 45 ml (3 tablespoons)water
• 5 ml (1 teaspoon)olive oil
• 2.5 ml (1/2 teaspoon)kosher salt
• 125 g (1/2 cup)ricotta cheese
• 25 g (1/4 cup)grated Parmesan cheese
• 2 tablespoonschopped spinach
• 1 largeegg
• 1/4 teaspoonfreshly ground black pepper
• 1 pinchfreshly grated nutmeg
• 1 large egg, beaten with 2.5 ml (1/2 teaspoon) wateregg wash

Instructions

1. 1

   Mix by hand

   Make a well in the flour on a clean work surface. Mix the eggs, water, olive oil and salt in a measuring cup, then gradually pour the mixture into the well. Stir with two fingers until the liquid is incorporated; do not force the dough to absorb all the flour.

2. 2

   Use a processor

   Alternatively, put the flour and salt in a food processor and pulse 2 to 3 times. Whisk the eggs, water and olive oil in a liquid measuring cup. With the processor running in pulses, pour in the liquid in a steady stream and continue until the dough starts to pull away from the bowl's sides.

3. 3

   Rest or knead

   If using a pasta machine, shape the dough into a disc, cover with plastic wrap and refrigerate for 1 hour. If rolling by hand, knead the dough on a floured surface for 8 to 10 minutes.

4. 4

   Mix the filling

   In a medium bowl, combine the ricotta, Parmesan, spinach, egg, black pepper and nutmeg. Set the filling aside.

5. 5

   Shape tortellini

   Roll the dough by hand or with a pasta machine, then cut it into rounds 7.5 to 10 cm (3 to 4 inches) across. Put 1/4 teaspoon of filling in the centre of each round. Brush the lower half with egg wash and fold it over to seal. Wrap the folded pasta around a finger and turn down the edge to form a tortellini.

6. 6

   Boil in batches

   Bring 2 quarts of salted water to a rolling boil in a large pot. Add the tortellini in batches and cook for 3 to 5 minutes, until they float to the surface. Lift them into a strainer to drain.

What are tortellini?

Tortellini are small, filled pasta parcels associated with Emilia-Romagna in northern Italy. Their ring shape is made by folding a filled pasta round and wrapping it around a finger.

This version uses a simple egg pasta dough and a mild ricotta, Parmesan and spinach filling. Small rounds and a measured dab of filling make the parcels easier to seal and shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 15g protein, 49g carbs, 10g fat.

Flour supplies most of the carbohydrates, while the eggs and cheeses contribute protein and much of the fat. For a more balanced plate, serve a portion with vegetables or a salad.

Getting the pasta dough right

By hand: Add the liquid gradually and stop when the dough has come together; the method does not require every bit of flour to be worked in. A stiff dough is easier to roll thinly than a sticky one.

By processor: Pulse the flour and salt first, then pour in the whisked liquid steadily. Stop when the dough begins pulling away from the bowl rather than processing it longer than needed.

Resting and rolling

Machine rolling: The recipe calls for shaping the dough into a disc, wrapping it and chilling it for 1 hour before rolling. This resting time is additional to the stated 30-minute total time.

Hand rolling: Knead on a floured surface for 8 to 10 minutes, as directed, then roll the dough out before cutting the rounds. Aim for rounds of an even thickness so they cook at a similar rate.

Keeping the filling contained

Filling amount: Use just 1/4 teaspoon per round. A small portion leaves a clear edge to seal and fold without squeezing filling out.

Sealing: Brush egg wash over the lower half, fold the round over and press the edges together. Then wrap the folded pasta around a finger and turn down the edge to create the characteristic shape.

How to tell when they are done

Boil the tortellini in batches in rapidly boiling salted water, rather than crowding them into the pot. The recipe gives a cooking time of 3 to 5 minutes.

Use floating as the doneness cue: lift the pasta out once it rises to the surface. Drain it in a strainer before serving.

Serving the tortellini

These filled pasta parcels can be served simply after draining, or alongside a light salad or cooked vegetables to round out the plate. A little cooking water can help loosen the pasta if it needs moisture before serving.

The filling is already savoury from Parmesan and seasoned with pepper and nutmeg, so taste before adding more seasoning at the table.

Recipe notes & tips

• Keep the dough covered when you are not rolling or shaping it so its surface does not dry out.
• Use a small, level 1/4 teaspoon of filling for each round to leave enough room to seal.
• Press the edges together firmly after folding to help prevent the filling escaping in the water.
• Cook the tortellini in batches so the water can return to a rolling boil.
• Use the 3-to-5-minute cooking window and the floating cue together when checking for doneness.

Variations

• More spinach: Increase the chopped spinach in the filling for a greener flavour.
• Peppery filling: Add a little more black pepper to the cheese mixture.
• Herb accent: Mix finely chopped fresh herbs into the filling for a different aromatic note.
• Different pasta shape: Cut the dough into squares instead of rounds and fold each piece into a parcel.
• Simple serving: Serve the drained tortellini with cooked vegetables or a crisp salad.

Common mistakes to avoid

• Forcing in all the flour: The dough may become too stiff; incorporate the liquid and stop when the dough comes together.
• Overfilling the rounds: Too much filling makes sealing difficult; measure 1/4 teaspoon for each one.
• Leaving edges unsealed: Filling can leak into the water; press the folded edges together firmly.
• Skipping the knead for hand rolling: The method specifies 8 to 10 minutes of kneading when rolling by hand; follow that instruction before rolling.
• Crowding the pot: The water can lose its rolling boil; cook the tortellini in batches.

How to store

Refrigerate cooked tortellini in an airtight container and use within 3 days. Reheat gently in simmering water or in a pan with a little water until hot throughout.

Frequently asked questions