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Homemade Tortellini

December 1, 2016 By Sarah 'n Spice 12 Comments

A step-by-step guide to making your very own Homemade Tortellini. While labor intensive, it's a lot of fun and absolutely worth it! | sarahnspice.com

How was everyone’s Thanksgiving? We ate and ate and then ate some more! I’m still full. But, as a food blogger, I shall push forward 😉

Continuing with our focus on pasta, this recipe is a show stopper. It’s going to take a bit of time, but the result is nothing short of spectacular if I do say so myself! We’re going to be using the same Fresh Pasta recipe to make gorgeous Homemade Tortellini.  They’re filled with the most creamy and fresh cheese mixture.

I’ll show you step-by-step how to make them like a boss. Your friends and family will be so impressed! The fresh tortellini take just minutes to boil, so once you have them formed and ready to go, you’ll be enjoying the fruits of your labor in no time!

Let’s dive in!

A step-by-step guide to making your very own Homemade Tortellini. While labor intensive, it's a lot of fun and absolutely worth it! | sarahnspice.com

Roll out your fresh pasta dough in long sheets on a lightly floured surface.

A step-by-step guide to making your very own Homemade Tortellini. While labor intensive, it's a lot of fun and absolutely worth it! | sarahnspice.com

Cut in 2, 3 or 4-inch rounds using a cookie cutter. Technically speaking, the larger sizes will be tortelloni, but do what’s easiest and most comfortable for you. Don’t get hung up on technicalities. I used a 2 1/2″ cutter.

A step-by-step guide to making your very own Homemade Tortellini. While labor intensive, it's a lot of fun and absolutely worth it! | sarahnspice.com

In a medium-sized bowl combine ricotta, parmesan, spinach, egg, pepper and nutmeg. Mix it all together.

A step-by-step guide to making your very own Homemade Tortellini. While labor intensive, it's a lot of fun and absolutely worth it! | sarahnspice.com

Put the filling in a zip top bag and snip one corner off for easy piping. Just like we did the ricotta mixture for the Lasagna.

A step-by-step guide to making your very own Homemade Tortellini. While labor intensive, it's a lot of fun and absolutely worth it! | sarahnspice.com

Pipe about 1/2 teaspoon of the filling into the center of each round.

A step-by-step guide to making your very own Homemade Tortellini. While labor intensive, it's a lot of fun and absolutely worth it! | sarahnspice.com

Beat 1 egg with 1/2 teaspoon of water. Brush egg wash on half of the round.

A step-by-step guide to making your very own Homemade Tortellini. While labor intensive, it's a lot of fun and absolutely worth it! | sarahnspice.com

Fold over and gently press to seal.

A step-by-step guide to making your very own Homemade Tortellini. While labor intensive, it's a lot of fun and absolutely worth it! | sarahnspice.com

Bring the 2 ends together.

A step-by-step guide to making your very own Homemade Tortellini. While labor intensive, it's a lot of fun and absolutely worth it! | sarahnspice.com

Seal with a little more egg wash and fold up the edge.

homemade-tortellini-A step-by-step guide to making your very own Homemade Tortellini. While labor intensive, it's a lot of fun and absolutely worth it! | sarahnspice.comws

Place on a sheet pan, lined with parchment paper dusted with flour to keep from sticking while you work on the rest.

A step-by-step guide to making your very own Homemade Tortellini. While labor intensive, it's a lot of fun and absolutely worth it! | sarahnspice.com

Boil for 3-5 minutes until they float to the surface.

A step-by-step guide to making your very own Homemade Tortellini. While labor intensive, it's a lot of fun and absolutely worth it!

Strain and toss with your favorite sauce and a sprinkling of parmesan.

Who’s ready to make some tortellini? Let me know your favorite fillings!

XO, Sarah

Homemade Tortellini
 
Print
Author: Sarah 'n Spice
Ingredients
  • Fresh Pasta (see recipe below)
  • ½ cup ricotta cheese
  • ¼ cup grated Parmesan
  • 2 tablespoons fresh chopped spinach
  • 1 egg
  • ¼ teaspoon black pepper
  • 1 pinch freshly grated nutmeg (you could also use a pinch of ground nutmeg)
  • For Egg Wash:
  • 1 egg
  • ½ teaspoon water
Instructions
  1. Roll out your fresh pasta dough in long sheets.
  2. Cut in 2, 3 or 4-inch rounds using a cookie cutter.
  3. In a medium-sized bowl combine ricotta, parmesan, spinach, egg, pepper and nutmeg. Mix it all together. Put the filling in a zip top bag and snip one corner off for easy piping of the filling. Pipe about ½ teaspoon of the filling into the center of each round.
  4. Beat together the egg and water. Brush egg wash on half of the round. Fold over and gently press to seal. Bring the 2 ends together and seal with a little bit more of the egg wash and fold up the edge.
  5. Place on a sheet pan, lined with parchment paper dusted with flour to keep from sticking while you work on the rest.
  6. Boil for 3-5 minutes until they float to the surface.
  7. Strain, toss with your favorite sauce and enjoy!
Notes
Recipe adapted from Alton Brown and Food Network
3.5.3226

Fresh Pasta
 
Print
Author: Sarah 'n Spice
Ingredients
  • 2 cups all-purpose flour
  • 3 large eggs
  • ½ teaspoon kosher salt
  • ½ teaspoon extra-virgin olive oil
Instructions
  1. Pile up flour on a clean work surface. Make a deep well in the middle, enough to accommodate 3 eggs.
  2. Add the eggs, salt and olive oil into the well. Start pulling the flour into the well from the sides. Do it a little at a time until the dough takes shape.
  3. Knead for 8-10 minutes until smooth and elastic. All climates are different. So, if your dough is too sticky add a little flour, if it's too dry add a little water.
  4. Form into a disk, wrap in plastic wrap and let rest for 20 minutes. You can also store the dough in the fridge for up to 24 hours, just let it come to room temperature before rolling it out. If you're going to freeze the dough, put the wrapped disk in a zip top bag and make sure to get as much air out as possible. Use within one month.
  5. Cut the dough into quarters. Keep the other pieces covered with a damp paper towel to prevent the dough from drying out while working with one-quarter at a time.
  6. Press the quarter of dough flat so it easily fits into the pasta roller. Start off on the thickest setting of your pasta roller and begin to run the dough through the machine. Roll through each setting until you reach your desired thickness. My sweet spot for most pasta is a 6 or 7 setting on the KitchenAid attachment. It will get thinner and smoother with each pass.
  7. Lay out your rolled pasta sheets on a well-floured surface. You can now cut these up and use for lasagna, ravioli, tortellini, whatever your little heart desires.
3.5.3226

I’m sharing this with my friends over at our weekly Fiesta Friday party co-hosted by Linda @ La Petite Paniere and Jhuls @ The Not So Creative Cook.

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Comments

  1. Theresa Cooke says

    December 1, 2016 at 5:38 pm

    I can’t wait to try this! One of my goals is to learn to make fresh pasta. I’m just a big chicken but you make it look so much less daunting that I may just have to give it a shot!

    Reply
    • Sarah 'n Spice says

      December 16, 2016 at 1:11 pm

      It’s really easy, you’re going to love it!

      Reply
  2. Cheryl "Cheffie Cooks" Wiser says

    December 2, 2016 at 3:28 pm

    Yum!!!

    Reply
    • Sarah 'n Spice says

      December 16, 2016 at 1:11 pm

      Thanks 🙂

      Reply
  3. linda says

    December 3, 2016 at 3:25 am

    Yummy, this looks so tasty! I love making pasta but have never tried Tortellini. I’d love to try it. Thanks for bringing this recipe to the Fiesta Friday! 🙂
    Have a good weekend!

    Reply
    • Sarah 'n Spice says

      December 16, 2016 at 1:12 pm

      You’re going to have so much fun making it 🙂

      Reply
  4. Angie | Fiesta Friday says

    December 3, 2016 at 6:29 pm

    Look how perfectly shaped those tortellini are! You’re just so good, Sarah! 👏👏

    Reply
    • Sarah 'n Spice says

      December 16, 2016 at 1:12 pm

      Thanks, Angie! That means a lot coming from you 🙂

      Reply
  5. Karen M says

    May 20, 2017 at 4:53 am

    Looks wonderful, you make it look easy❤️My turn next…thanks for sharing

    Reply
    • Sarah 'n Spice says

      May 26, 2017 at 11:05 am

      Hope you enjoy the process as much as I do 🙂

      Reply
      • Karen M says

        May 26, 2017 at 5:44 pm

        I do! ❤️

        Reply
  6. Wyoming Mommy says

    August 22, 2017 at 7:40 am

    How many tortellinis does this recipe make?

    Reply

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Oh hi there, my name is Sarah and I’m the voice behind Sarah ‘n Spice. I love to cook and am constantly inspired by unique and serious eats, and by that I mean foods that make you go “Whoa, get me a napkin to wipe the drool off my face.” I’m a self-taught home cook who loves to let my creativity flow in the kitchen. readmore →
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