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Fresh Pasta

Homemade Tortellini

How to make traditional tortellini from Emilia, fresh pasta with a meat filling, with authentic techniques and plenty of ways to serve them.
Recipe Homemade Tortellini
  • Difficulty Medium
  • Preparation 2 hours and30 minutes
  • Cooking 10 minutes
  • Servings for 6 people

The unmistakable pleasure of Tortellini comes straight to your table, ready to offer an authentic experience full of genuine flavors. If you love handmade fresh pasta, this is the homemade tortellini recipe that can turn the preparation into a true ritual, perfect to share at special Sunday lunches or family dinners. By taking care with the fresh pasta for tortellini and choosing excellent ingredients, you’ll discover how to make filled tortellini in a simple and satisfying way, following every secret of tradition step by step.

The typical navel-shaped fold and the meat filling are the hallmarks of this exquisite first course: ingredients such as prosciutto crudo (Italian cured ham), pork loin and mortadella come together with the savory Parmigiano to create a flavorful heart that melts in every bite. Tortellini for Sunday lunch are ideal for dropping into a simple tortellini in broth, which brings out the authentic flavor of the pasta best, but you can also try them in tempting versions such as tortellini with cream and ham or, for a more refined dish, tortellini with Parmigiano cream.

Be sure to pay attention to cooking the tortellini perfectly, which is essential to preserve the texture of the pasta and the softness of the filling. And if you are looking for a tasty idea for a quick dinner, tortellini sautéed in a skillet will be your answer even on the most last-minute evenings. To expand your repertoire of first courses, we also recommend trying recipes such as Agnolini, Chestnut Ravioli, Green Ravioli with Mushrooms, Ravioli Carbonara or Asparagus Ravioli, so you can always bring something special to the table.

Ingredients for 6 people

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Method

  1. To make the tortellini, start with the pasta: mound the flour on your work surface, make a well and add the eggs to the center. Mix with a fork, and when the mixture has come together, knead it with your hands. When you have a soft, smooth dough, cover it with plastic wrap and let it rest for about 30 minutes in a cool, dry place.
  2. Meanwhile, make the filling: take the pork loin and the veal and cut them roughly. Melt the butter in a skillet and cook the meat for about ten minutes. Meanwhile, dice the prosciutto crudo and the mortadella as well. When the meat is cooked, let it cool slightly, then put it in a food processor with the prosciutto and the mortadella and turn it on. Process until finely ground, then add the Parmigiano, nutmeg, pepper and egg and process again.
  3. Take the ball of dough and roll it out with a rolling pin or a pasta machine into a sheet about 0.6 mm thick. Using a pasta wheel or a tortellini cutter, cut out lots of squares 3-4 cm (about 1 1/4-1 1/2 in) per side. Place a little filling in the center of each square, then fold the square of pasta in half diagonally to form a triangle. Press the edges lightly, then take the two corners at the base and join them, using a finger to help you. Place the tortellini on a floured kitchen towel while you finish making all the others. The tortellini are now ready to be cooked however you like. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can cook the tortellini however you like: the most famous ways to serve them are Tortellini in Brodo, always in meat broth, or Tortellini with Cream and Ham. If you like, you can also make Tortellini with Tomato Sauce or Tortellini with Butter and Sage.

Tips

While you work the dough for the tortellini, I recommend keeping it moist and, if needed, dusting it with very little flour. If you have trouble sealing the tortellini, you can lightly moisten the edge of the pasta to make it stickier.

Storage

You can keep raw tortellini in the refrigerator for one day in an airtight container, or you can freeze them. To freeze them, just place them well spaced apart on a tray and put them in the freezer for 30 minutes. After that, you can gather them all in a freezer bag and finish freezing them.

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