Tortellini with a traditional cheese filling topped with San Marzano sauce. We had so much fun preparing and eating this pasta! It’s a great recipe to make with the family that everyone will enjoy. Read on as we recreate one of my favorite restaurant dishes right here at home! Six servings.
- 100g “00″ flour
- 50g whole wheat pastry flour
- 470 bread flour
- 3 eggs
- 3/8 tsp. salt
- 12-15 tbsp. ice water
- 1 cup fat free ricotta
- 1 cup Italian 3-cheese blend
- 1/4 tsp. salt
- 1 egg
- 28 oz. can crushed peeled San Marzano tomatoes
- 28 oz. can whole peeled San Marzano tomatoes
- 3 tbsp. tomato paste
- 1/2 small onions, diced
- 3 garlic cloves, sliced
- 2 white mushrooms, sliced
- 1 tbsp. sugar
- 1/4 tsp. red pepper flakes
- 1/2 tsp. oregano
- 1 tsp. basil
- 1/2 tsp. Italian seasoning blend
- olive oil
Make the sauce first. Sauté the onion, mushroom and garlic in a little olive oil. Add the rest of the sauce ingredients and simmer on low for 3 hours.
We are keeping the filling simple and traditional. Combine the ricotta, three cheese blend and salt in a small bowl and mix well with one beaten egg. Cover the bowl and refrigerate while you make the pasta dough.
Combine the flours and the salt in a large bowl. You will need a total of 620g flour. If you prefer, you can use all bread flour. Whisk the 3 eggs in the bowl of a stand mixer, then with the paddle attachment, gradually add the flour and 1 tbsp. of water at a time. You may not need all of the water, use just enough to bring together a nice crumbly dough. The consistency will be like pie dough, but it should hold together when you give it a squeeze.
Divide the dough into 6 pieces and form each into a disk. Flatten slightly and roll each piece into a long thin sheet. We used the Kitchenaid® pasta roller attachment, and rolled each sheet to setting #5. Here is the Extruded Noodle crew, showing off our work in progress!
Lay the sheets of pasta on lightly floured parchment paper and use a pizza cutter to make 3″ squares.
Now for the assembly! Top each square with a scant 1/2 tsp. of filling, and brush around the edges with water.
Fold the square in half to form a triangle, and press the edges together.
Pinch the sides. Pardon the shaky camera work (we’re excited!)
Finally, wrap the ends around your finger and squeeze together.
It’s a family affair as four of us get busy cutting, filling and shaping the tortellini!
We’re having a great time!
One hour later, here is our labor of love! Ready to cook, refrigerate, or freeze. Always follow food safety guidelines. The tortellini should be cooked or refrigerated within one hour.
We worked up quite an appetite making our tortellini. Fortunately fresh pasta cooks very quickly! Heat a very large pot of salted water and bring to a rolling boil. Add the tortellini and cover the pan so that the water will quickly return to boiling. Cook for 4 minutes, don’t overcook! Drain well and transfer to a serving platter.
Al dente perfection! Top with sauce and Italian parsley. Serve with grated cheese.
Look at this beautiful platter! It was soooo delicious! I hope that we have inspired you to try making tortellini at home with your family!
The Extruded Noodle ©