How to Make Tortelloni From Scratch

Mastering homemade tortelloni will take your fresh pasta to a whole other level. Filled with creamy ricotta and spinach, they’re an elegant type of pasta that isn’t all that hard to make. As long as you’ve got a bit of time (and flour) on your hands, these are actually quite simple.

Boiled tortellonis on a plate.

The Best Homemade Tortelloni Recipe

Delicately creamy, this homemade tortelloni is filled with ricotta, spinach, and toasted walnuts for crunch. With sharp accents from the Asiago and Parmiggiano-Reggiano, this bite-size pasta is as exciting as it’s exquisite. Beautifully seasoned with fresh sage and nutmeg for aroma and earthiness, they’re everything your date night and special-occasion dinners hope for.

These tortelloni are light, filling, and look absolutely gorgeous on the plate. Served on their own or with a simple marinara or browned butter sauce, it’ll be hats off to you the moment you present them to your guests. If they’re just for you, what a treat! Make the whole batch and freeze them for later— but there’ll hardly be any left.

Whether or not you’re an avid pasta maker, this stuffed pasta will come together perfectly as long as you follow the instructions and let the dough do its thing. That means being patient and adding the right amount of filling. Once these hit the pot with chicken broth, they’ll only absorb more flavor. That can only be a good thing, right?

Finished tortellonis before boiling.

What Is Tortelloni?

Tortelloni is a popular type of stuffed pasta from northern Italy. Larger and heartier than ravioli and tortellini, it surprisingly features a veggie filling more often than not. Popular stuffings include a blend of ricotta with sharper cheeses and leafy greens like spinach. Served in equally simple butter, tomato, cream, or pesto sauces, they’re an absolute delicacy.

Tortelloni vs Tortellini

Despite being similar in shape, there are 2 significant differences between them: size and the type of filling used.

Tortelloni are larger than tortellini by about 1/4″ or more. The filling also tends to be vegetarian. On the other hand, tortellini are smaller and typically have meat-based fillings.

Recipe Ingredients

The only “special” ingredients on this list are 00″ flour and Asiago cheese. Everything else is pretty much a pantry staple. Check the full ingredient amounts in the recipe card at the bottom of the post.

For the Pasta

  • 00″ flour – Don’t substitute this for any other kind of flour.
  • Eggs
  • Low-sodium chicken broth – Regular chicken broth works too. Beef and veggie broth are also good options.

For the Filling:

  • Ricotta – Please don’t substitute this.
  • Parmigiano-Reggiano – Parmesan or pecorino cheese are good substitutes.
  • Asiago
  • Fresh spinach – You can use frozen spinach if you thaw it and squeeze out all the excess liquid.
  • Toasted walnuts – Make sure they’re unsalted.
  • Fresh sage leaves – Feel free to leave them out.
  • Ground nutmeg
  • Salt and pepper
Filling in a bowl.

Can I Make This With A Different Filling?

Of course! Tortelloni are usually made with vegetarian fillings so you can also try a butternut squash filling or even a mushroom-spinach one. Nonetheless, the cool thing about making your own pasta is that you’re in charge. Nothing can stop you from trying a meat-based filling! Ground beef, pork, and turkey are perfect for this— use your imagination. The beauty of using homemade tortelloni is that you can customize the fillings to be whatever you enjoy the most.

How to Make Tortelloni from Scratch

Homemade tortelloni aren’t hard to make, they just require a bit of patience.

  • Make a well. Whisk the eggs in a bowl. Place the flour on a clean work surface and make a well in the center. Add the whisked eggs inside.
  • Mix gently. Gently incorporate some of the flour into the well and mix to combine with the eggs. Repeat the process until you form a loose dough.
  • Knead it. Roll the dough and knead it by pressing your wrist into it. Push it away from you and then roll it up again slightly. Do this until the dough is nice and smooth. If it starts getting sticky, sprinkle a little bit more flour.
  • Let it rest. Roll the dough into a ball and place it in a bowl. Cover it and let it rest for 1-2 hours. If you’re thinking about leaving it to rest for a bit longer, give it a light spray of cooking oil so that it doesn’t develop a crust.
  • Roll it out. Sprinkle your work surface with more flour. Use a rolling pin to roll out the dough until it’s thin. If you hold it against some light, it should be thin enough to let some of it through without being super fragile. You can also use a pasta machine for this if you have one.
  • Cut the squares. Use a sharp knife to slice the dough into 2″ squares.
  • Fill them. Place 1 tsp of filling into the center of each square.
  • Fold them. Grab the bottom right corner of a square and fold it over the filling, toward the top left corner. This should create a triangle. Pinch the edges and press out any excess air. If the dough isn’t sticking, rub a little water around the edges before pinching them shut. Grab the two corners along the longest side and bend them inward until they meet each other, like they’re hugging. Pinch them in place. Set it aside and repeat for all the tortelloni.
  • Boil the broth. Preheat the oven to 350 F. Pour the chicken broth into a medium-sized pot over medium-high heat. Once it comes to a boil, lower between 5-7 tortelloni into the broth. Cook them for 3 minutes and then remove them from the broth. Set them aside on a plate. Repeat for all the tortelloni.
  • Serve. Enjoy them warm with your favorite mains and veggie sides.

Tips for Success

Follow these tips for fail-proof homemade tortelloni:

  • Add leftover veggies. Chopping up your leftover veggies and adding them to the filling will help you avoid waste and add lots more flavor to your meal at the same time.
  • Boil them in water. If you don’t have any broth on hand, it’s okay to boil them in water.
  • Avoid too much filling. Resist the temptation to pile on the filling because it’ll end in disaster when the tortelloni split open in the pot. They definitely have more filling than other kinds of stuffed pasta, but don’t go overboard.
  • Make fresh pasta. Instead of throwing away all the scraps and leftover bits of pasta, use them to make fresh pasta.
Close-up of folded tortellonis before cooking.

What To Serve with Tortelloni Pasta

It’s amazing in our Asiago Tortelloni Alfredo With Grilled Chicken recipe! However, it’s also perfect with some Honey Mustard Pecan Crusted Salmon and Creamy Garlic Dijon Salmon. As sides, try the Grilled Asparagus with Lemon Zest and Honey Glazed Carrots.

If you’re looking for a slightly toned-down kitchen adventure that’s still filled with flavor, serve it with your favorite marinara, alfredo, and even browned butter-sage sauce. For a full-on comfort food experience, dredge the tortelloni in breadcrumbs and deep-fry them for a crunchy bite. They’re exquisite!

How to Store Leftovers

Refrigerate any leftovers in an airtight container for up to 3 days. Keep them away from any pungent foods and ingredients like garlic and onions to avoid the transfer of odors.

Can I Freeze Homemade Tortelloni?

Absolutely! Prepare the tortelloni but don’t freeze them. Place them on a baking sheet lined with parchment paper instead. Pop them into the freezer for 25 minutes and then transfer them to a freezer-friendly bag or container. Freeze the tortelloni for up to 3 months.

Thaw them in the fridge overnight a day before you’re planning to make them.

More Pasta Recipes to Try

How to Make Tortelloni From Scratch

Light and creamy, these ricotta and spinach homemade tortelloni are an absolute delicacy. The secret's in the fresh pasta.
Prep Time40 mins
Active Time1 hr 25 mins
Resting Time1 hr
Course: Editor’s Picks, How To
Cuisine: Italian
Keyword: homemade tortelloni, tortelloni pasta, tortelloni vs tortellini
Yield: 7 servings

Equipment

  • 1 Rolling Pin

Materials

For the Pasta:

  • 3 cups 00" flour
  • 3 cups Low-sodium chicken broth
  • 4 eggs

For the Filling:

  • 2 cups ricotta
  • 7 tbsp parmigiano-reggiano
  • 10 tbsp Asiago
  • 2 cups fresh spinach, finely chopped
  • cup toasted walnuts, finely chopped
  • 5 tbsp fresh sage leaves, finely chopped
  • ¼ tsp ground nutmeg
  • Salt and pepper, to taste

Instructions

To Make the Pasta:

  • Make a well. In a small bowl, whisk the eggs until well combined. Place the 00" flour on a clean work surface and make a well in the center using your hands. It should look like a volcano with a hollow center. Add the whisked eggs inside.
  • Mix gently. Use a fork to gently incorporate some of the outer flour into the well and mix to combine with the eggs. Keep doing this for all the flour and eggs until you form a loose dough.
  • Knead it. Roll the dough and knead it by pressing your wrist into the dough and pushing/kneading away from you. Roll it up again slightly and repeat. Do this for 15 minutes or until the dough is nice and smooth. If it starts getting sticky, sprinkle a little bit more flour.
  • Let it rest. Roll the dough into a ball and place it inside a bowl. Cover it with a damp kitchen towel and let it rest for 1-2 hours. If you're thinking about leaving it to rest for a bit longer, give it a light spray of cooking oil so that it doesn't develop a crust.

To Roll the Pasta and Fill the Tortellonis:

  • Roll it out. Lightly sprinkle your work surface with flour. Use a rolling pin to begin rolling out the dough until it's thin, like lasagna sheets. You can also use a pasta machine for this if you have one.
  • Cut the squares. Use a pizza cutter, pasta cutter, or sharp chef's knife to slice the dough into 2" squares. Make sure the blades aren't serrated and do a small test on part of your counter. You don't want to cut your tortellonis and find a scratched counter underneath when you're done.
  • Fill them. Place 1 tsp of filling into the center of each square.
  • Fold them. Grab the bottom right corner of a square and fold it over the filling, toward the top left corner. This should create a triangle. Pinch the edges and press out any excess air. If the dough isn't sticking, rub a little water around the edges before pinching them shut. Grab the two corners along the longest side and bend them inward until they meet each other, like they're hugging. Pinch them so that they stay put. Set it aside and repeat for all the tortellonis.

To Boil the Tortelloni:

  • Boil the broth. Preheat the oven to 350 F. Pour the chicken broth into a medium-sized pot over medium-high heat. Once it comes to a boil, lower between 5-7 tortellonis into the broth. Cook them for 3 minutes and then remove them from the broth. Set them aside on a plate. Repeat this with all the tortellonis.
  • Serve. Serve them with grilled chicken, salmon, or your favorite veggie sides. Enjoy.

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