Mozzarella Tortellini Tomato Sauce (Printable Version)
Tender pasta filled with mozzarella, ricotta, and Parmesan served in a light tomato sauce.
# What You'll Need:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon salt
→ Filling
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon salt
09 - 1 tablespoon finely chopped fresh basil
→ Sauce
10 - 2 tablespoons olive oil
11 - 2 cloves garlic, minced
12 - 1 can (14 oz) crushed tomatoes
13 - 1/2 teaspoon sugar
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon dried oregano
16 - 1/4 teaspoon black pepper
17 - Fresh basil leaves for garnish
# How to Make It:
01 - Mound flour on a clean work surface and create a well in the center. Crack eggs into the well and add salt. Gradually incorporate flour into eggs using a fork until shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic and rest for 20 minutes.
02 - Combine mozzarella, ricotta, Parmesan, pepper, salt, and basil in a medium bowl. Mix thoroughly until all ingredients are well blended and uniform.
03 - Divide dough into two equal portions. Roll each portion into thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin.
04 - Cut dough into 2-inch squares or rounds. Place 1 teaspoon filling in center of each piece. Fold over to create triangle or half-moon shape, press edges firmly to seal, then bring corners together and pinch to form traditional tortellini shape.
05 - Bring large pot of salted water to rolling boil. Gently add tortellini and cook 3–4 minutes until they float to surface. Remove carefully with slotted spoon.
06 - Heat olive oil in saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in crushed tomatoes, sugar, salt, oregano, and pepper. Simmer 10 minutes, stirring occasionally.
07 - Gently toss cooked tortellini with warm tomato sauce until evenly coated. Garnish with fresh basil leaves and additional Parmesan cheese if desired.
# Expert Tips:
01 -
- There's something deeply satisfying about hand-filling each little pasta parcel, like sending tiny edible letters to yourself
- The mozzarella and ricotta filling stays creamy and molten, creating these little cheese pockets that burst when you bite into them
02 -
- The dough needs to rest for at least 20 minutes before rolling—this relaxes the gluten and makes it much easier to work with
- Keep your work surface and dough lightly dusted with flour, but not too much or the edges won't seal properly
- If your tortellini keeps opening during cooking, you might be overfilling them—less is more here
03 -
- If the dough keeps springing back when you're rolling it, let it rest for another 5 minutes—it's fighting you because it's tired
- A little water brushed on the dough edges helps seal tortellini that just wont stay closed
- Don't be tempted to skip the flour rest period; it's the difference between workable dough and frustration