Ricotta Tortelloni

Name: Ricotta Tortelloni
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large eggs; 1 3/4 cup all-purpose flour (plus extra for dusting); 1 tbsp olive oil; 1/2 tsp salt; 1 cup ricotta cheese (fresh); 1/4 cup grated Parmesan cheese; 1 egg yolk; 1/4 tsp nutmeg (freshly grated); to taste salt and pepper

70 min 4 servings Medium

All Recipes

Ricotta Tortelloni

Delicious and delicate ricotta-filled tortelloni perfect for a special occasion or a delightful homemade dinner.

Prep

60 min

Cook

10 min

Total

70 min

Servings

Difficulty

Medium

Tortelloni alla ricotta are a larger version of tortellini, stuffed with a creamy ricotta filling. This classic Italian dish offers a velvety texture and a rich, cheesy flavour that pairs beautifully with a simple butter and sage sauce or a light tomato sauce. Making tortelloni from scratch may seem daunting, but with a bit of practice and patience, you can create a restaurant-quality dish right in your own kitchen. The key to great tortelloni is in the dough and the quality of the filling ingredients.

Instructions

Make the pasta dough

In a large bowl, mix the flour and salt. Make a well in the centre and add eggs and olive oil. Mix with a fork until it comes together, then knead on a floured surface for 8-10 minutes until smooth.

Pro tip: If the dough is too dry, add a teaspoon of water at a time.

Let the dough rest

Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Prepare the ricotta filling

In a bowl, combine ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix until smooth and set aside.

Pro tip: Ensure the ricotta is well-drained to prevent a watery filling.

Roll out the pasta dough

Divide dough into four pieces. Roll each piece into a thin sheet using a pasta machine or rolling pin, about 1mm thick.

Pro tip: Keep unused dough covered to prevent drying out.

Shape the tortelloni

Cut the pasta sheets into squares (about 7.5cm x 7.5cm). Place 1 tsp of filling in the centre of each square, fold into a triangle and seal the edges. Bring the corners together to form a ring.

Pro tip: Use a bit of water to help seal the edges.

Cook the tortelloni

Bring a large pot of salted water to a boil. Add tortelloni and cook for 3-4 minutes until they float. Drain and serve immediately.

Pro tip: Don't overcrowd the pot; cook in batches if necessary.

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Tips & Tricks

Use fresh ricotta for the best flavour and texture.
Ensure the pasta dough is rolled out to an even thickness.
Seal the tortelloni edges well to prevent filling leakage.
Cook tortelloni in gently boiling water to avoid breaking the delicate pasta.

Frequently Asked Questions

What is the difference between tortellini and tortelloni?

Tortellini are smaller, typically filled with meat or cheese, while tortelloni are larger and often filled with ricotta or other cheeses.

How do you make tortellini pasta dough?

The dough is made from flour, eggs, olive oil, and salt, kneaded until smooth and rested before rolling.

Can I freeze tortelloni?

Yes, you can freeze uncooked tortelloni on a tray, then transfer to a freezer bag. Cook from frozen.

What sauce goes well with ricotta tortelloni?

A simple butter and sage sauce or a light tomato-basil sauce pairs beautifully with ricotta tortelloni.

How long do you cook tortelloni?

Cook tortelloni for 3-4 minutes in boiling water until they float to the surface.

Serving Suggestions

Serve these ricotta tortelloni hot, drizzled with a simple sage and butter sauce or a light tomato-basil sauce for a delightful meal. Pair with a crisp white wine such as Pinot Grigio to complement the delicate flavours. To make ahead, you can prepare the tortelloni and freeze them in a single layer before cooking. Once frozen, store them in a freezer bag for up to two months. Cook them directly from frozen, adding a couple of minutes to the cooking time.