Who doesn’t love pasta, especially if it’s filled with cheese? Though time consuming, making homemade tortellini is worth it. Delicious little pockets of flavor that are versatile and can be filled with most anything and dressed in many sauces. Try them out. I made a cheese and herb filling of cheeses I had in the fridge that I needed to get rid of.
- 3 cups flour
- 3 eggs
- water as needed
- 1-2 cups of preferred filling
Yields about 70+ tortellini
Add pasta ingredients into a food processor with the dough blade. Pulse until dough combines into a ball. Turn out onto a floured surface and kneed for a couple minutes.
Shape dough into a ball and cut into quarters.
Run each quarter repeatedly into a pasta roller starting at the thickest setting (my roller is 7) and gradually work your way down to the thinnest setting (my roller is 1).
Lay each rolled sheet of pasta out on a large floured surface.
Use a 3 inch circle cutter and cut circles out of all the pasta sheets.
Place about a teaspoon of your preferred filling into each cut out. Work quickly or your pasta will dry out. You can keep some covered with a moist towel to prevent drying out. Be sure not to overfill your pasta or they won’t seal properly.
Wet edges of pasta with water. Fold into half, pinching out edges making sure air pockets aren’t left inside.
Take the two corners and fold them together.
Pinch corners together to seal the tortellini. Repeat with remaining pasta.
Place tortellini on a floured damp cloth making sure to work quickly to prevent drying out. It helps to have someone help with this.
Cook in salted boiling water for about 3 to 5 mins. Serve with a sauce, in a soup, or however you please. I sautéed mine in a pan with garlic brown butter, herbs, and sherry. Enjoy!