Mozzarella Tortellini Tomato Sauce (Print Version)
Tender pasta parcels with creamy mozzarella in a light tomato sauce—a comforting Italian classic ready in 40 minutes.
# What You 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 ounces) 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
# Preparation Steps:
01 - Mound flour on a clean work surface and create a deep well in the center. Crack eggs into the well and add salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms. Knead vigorously for 8 to 10 minutes until smooth and elastic. Wrap dough in plastic and let rest at room temperature for 20 minutes.
02 - Combine shredded mozzarella, ricotta, grated Parmesan, black pepper, salt, and chopped basil in a medium bowl. Stir thoroughly until all ingredients are evenly distributed and mixture is well blended.
03 - Divide rested dough into two equal portions. Working with one portion at a time, roll dough into thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin. Keep remaining dough covered to prevent drying.
04 - Cut rolled dough into 2-inch squares or rounds. Place 1 teaspoon of cheese filling in the center of each piece. Fold dough over to create a triangle or half-moon shape, firmly pressing edges to seal. Bring the two corners together and pinch to form the classic tortellini shape.
05 - Bring a large pot of generously salted water to a rolling boil. Gently drop tortellini into boiling water and cook for 3 to 4 minutes until they float to the surface. Remove carefully with a slotted spoon and transfer to a serving bowl.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in crushed tomatoes and add sugar, salt, dried oregano, and black pepper. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
07 - Gently toss cooked tortellini with warm tomato sauce until evenly coated. Transfer to serving plates and garnish with fresh basil leaves. Sprinkle additional grated Parmesan over the top if desired.
# Expert Advice:
01 -
- The satisfaction of making pasta from scratch is unmatched
- That moment when melted mozzarella stretches as you bite into each parcel
- The sauce comes together in minutes while tortellini cook
02 -
- Work quickly with cut dough pieces or they will dry out and become difficult to seal
- Overfilling tortellini causes them to burst during cooking
- The resting period for dough is not optional, it makes rolling manageable
03 -
- Keep a small bowl of water nearby to moisten pasta edges for better sealing
- Reserve a splash of pasta water to thin sauce if needed