Ricotta Tortelloni Recipe

Let me show you how I make Ricotta Tortelloni, a classic and satisfying Italian dish that captures the essence of homemade pasta. This recipe comes from the region of Emilia-Romagna in Italy, a place renowned for its tortellini and tortelloni. These delicate pockets of pasta are filled with ricotta cheese and fresh herbs, making them the perfect meal for any occasion.

What to Expect:

• The dough should be soft but firm enough to hold the filling without tearing. If it’s too sticky, dust with a little flour while rolling.
• The filling is creamy with a slight herbaceous kick, complementing the delicate pasta perfectly.

Prep Time: 40 minutes

Course: Main Dish

Equipment Needed:

• Pasta machine (or rolling pin)
• Rolling pin (if not using a pasta machine)
• Knife or pasta cutter
• Piping bag or spoon for filling
• Pot for boiling pasta
• Skimmer or slotted spoon
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Ingredients:

• For the pasta dough:
  • 2 cups all-purpose flour
  • 3 large eggs
  • A pinch of salt
• For the filling:
  • 1 cup ricotta cheese (drained)
  • 1/2 cup grated Parmesan cheese
  • Fresh herbs (parsley, basil, thyme)
  • Salt and pepper to taste
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Method:

1. Prepare the Dough:
   • On a clean surface, make a well with the flour. Crack the eggs into the center, add a pinch of salt, and beat the eggs with a fork. Gradually incorporate the flour into the eggs, then knead the dough for 8-10 minutes until smooth and elastic.
   • Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
2. Make the Filling:
   • In a bowl, combine ricotta cheese, grated Parmesan, finely chopped herbs, and salt and pepper to taste. Mix well until smooth.
3. Roll the Dough:
   • Roll out the rested dough using a pasta machine or a rolling pin until it is very thin (about 1/16-inch thick).
   • Cut the dough into squares (around 2.5 inches per side).
4. Assemble the Tortelloni:
   • Place a teaspoon of the ricotta filling in the center of each square.
   • Brush the edges with a little water, fold the dough into a triangle, and press the edges to seal.
   • Bring the two corners of the triangle together, folding them around your finger to form the tortelloni shape.
5. Cook the Tortelloni:
   • Bring a large pot of salted water to a boil. Add the tortelloni and cook for 3-5 minutes or until they float to the surface.
   • Remove with a slotted spoon and set aside.
6. Serve:
   • Serve the tortelloni with a drizzle of melted butter, a sprinkle of fresh herbs, and a generous dusting of Parmesan. Alternatively, pair with a light cream sauce or a fresh tomato sauce.

Tips and Variations:

• Herb Variations: You can mix and match herbs to suit your taste. Fresh basil, sage, or thyme work wonderfully in the filling.
• Vegan Substitution: Use dairy-free ricotta and omit Parmesan for a vegan-friendly version.
• Freezing: You can freeze the assembled tortelloni on a parchment-lined baking sheet for up to a month. Boil directly from frozen.
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Nutritional Information (Per Serving):

• Calories: ~350-400 (varies with toppings)
• Carbs: 50g
• Protein: 12g
• Fat: 12g

Notes:

From my own personal experience, tortelloni are best served fresh, as the homemade pasta texture shines through. They’re versatile, so you can experiment with different fillings, like adding spinach or mushrooms for variety.

I hope this guide has made making Ricotta Tortelloni seem a little less daunting. Have you tried it before, or is this your first attempt? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!

Happy cooking!