Cheese Tortellini Recipe with Florentine Sauce
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- Large mixing bowl
- Large skillet
- Blender
- Round cutter (8 cm/3 inches)
INGREDIENTS
Dough:
- 3⅓ cups/500 grams 00 flour, pasta flour
- 5 large eggs
Filling:
- 1¼ cups/300 grams ricotta cheese
- 1¼ cups/150 grams Parmesan cheese, grated
- 10 fresh basil leaves, finely chopped
Sauce:
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 3½ ounces/100 grams spinach
- 1 cup heavy cream
- ½ cup reserved pasta cooking water
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well. Using a fork, gently beat the eggs, gradually incorporating the flour from the edges. Once the mixture becomes too thick to mix with a fork, use your hands to knead the dough. Knead for about 8 to 10 minutes until the dough is smooth and slightly firm. Wrap the dough tightly in plastic wrap and refrigerate for about 1½ hours.
- While the dough chills, prepare the filling. In a large bowl, combine the ricotta, grated Parmesan, and chopped basil. Stir until well blended. Cover and refrigerate.
- Remove the dough from the refrigerator and divide it into 4 equal parts. Working with one piece at a time, lightly flour the surface and roll the dough through a pasta machine, starting from the widest setting and gradually thinning to about 2 millimeters thick (setting 6 or 7). Alternatively, roll manually with a rolling pin, dusting lightly with flour as needed to prevent sticking.
- Using a round cutter, cut out circles about 8 centimeters (3 inches) in diameter. Place a half tablespoon of the cheese filling in the center of each circle. Fold the dough over into a half-moon shape and press the edges firmly to seal, ensuring no air bubbles remain. Bring the two corners of the half-moon together and pinch to form the traditional tortellini shape. Set the shaped tortellini on a lightly floured tray.
- To prepare the sauce, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned. Add the spinach and cook until wilted and the liquid has evaporated. Pour in the cream and bring to a gentle simmer. Reduce slightly until the sauce thickens. Using a blender or immersion blender, purée the sauce until smooth. Return to the skillet and season with salt and freshly ground black pepper.
- Bring a large pot of water to a boil and season with a teaspoon of salt. Gently drop the tortellini into the water and cook for about 5 minutes, until they float to the surface and are tender. Reserve ½ cup of the cooking water, then drain the tortellini using a slotted spoon.
- Transfer the tortellini into the sauce, tossing gently to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Serve immediately on warmed plates.
MY NOTES
FAQ
What is the best way to seal the tortellini?
To properly seal tortellini in a cheese tortellini recipe, lightly moisten the edges of the pasta circle with water before folding. After placing the filling in the center, fold the dough over into a half-moon shape and firmly press the edges together, eliminating any air pockets. Air pockets can cause the tortellini to burst during cooking. After sealing the half-moon, wrap the ends around your fingertip and press them firmly together to create the classic tortellini shape. Working on a lightly floured surface and avoiding excess moisture in the filling helps ensure that the tortellini stays closed during boiling.
What herbs pair well with the cheese filling?
Fresh basil is a classic choice, providing a sweet and slightly peppery note that complements the creamy ricotta and sharp Parmesan. Other excellent options include fresh parsley for brightness, thyme for an earthy depth, or chives for a mild onion flavor. A small amount of finely chopped rosemary or sage can also be added for a more robust and aromatic touch. Always chop herbs very finely to ensure even distribution throughout the filling and to prevent large pieces from puncturing the delicate pasta during shaping.
Can I make the cheese tortellini recipe ahead of time?
After shaping the tortellini, place them in a single layer on a baking sheet lined with parchment paper. Freeze them uncovered until solid, about one to two hours. Once frozen, transfer the tortellini to a freezer-safe bag or airtight container. They can be stored for up to two months. When ready to cook, do not thaw; simply add the frozen tortellini directly to boiling water and cook for an additional minute or two compared to the fresh version. Freezing preserves the texture and flavor well.
Can I substitute different cheeses in a cheese tortellini recipe?
While the traditional filling often combines ricotta and Parmesan, you can also incorporate cheeses like pecorino Romano, mascarpone, mozzarella, or even a touch of gorgonzola for a more pronounced flavor. When substituting cheeses, aim for a combination of creamy and sharp elements to maintain a balanced filling. Make sure that the cheeses you choose are not too watery, as excess moisture can cause the tortellini to burst during cooking. Draining ricotta in a sieve beforehand helps achieve the proper consistency for the filling.
How do I prevent the filling from leaking out?
First ensure that the filling is thick and not watery. If needed, drain any excess liquid from ingredients like ricotta cheese. Use only a small amount of filling, about half a tablespoon, to avoid overstuffing. When sealing the pasta, gently press out any air around the filling and tightly crimp the edges. Lightly moistening the edges with water before folding helps create a stronger seal. Working quickly and keeping the pasta covered with a damp cloth while you shape the tortellini also prevents the dough from drying out.
How can I make a lighter version of the sauce?
You can substitute the heavy cream with a lighter alternative such as half-and-half, whole milk, or a plant-based cream substitute. Keep in mind that lighter liquids may require a bit more reduction time to achieve the same velvety consistency. You can also use a smaller quantity of butter, and steam the spinach instead of sautéing it in butter before blending. Adjust seasoning carefully to maintain a rich flavor even with the lighter ingredients. The texture will be slightly less thick but still delicious and satisfying.
What you need to prepare a cheese tortellini recipe at home
You will need several key pieces of equipment. A pasta machine is ideal for rolling out the dough evenly and thinly, though a rolling pin can also work with patience. You will need a large mixing bowl for preparing the dough and filling, a plastic wrap for resting the dough, and a round cutter about 8 centimeters in diameter for shaping. A large pot is necessary for boiling the pasta, and a large skillet or sauté pan is needed for preparing the sauce. A blender or immersion blender is required to purée the sauce.
How to make this cheese tortellini recipe without a machine
You can still prepare a cheese tortellini recipe by rolling out the dough manually with a rolling pin. It is important to roll the dough as thin and even as possible, about 2 millimeters thick. Work on a large, lightly floured surface, and roll the dough outward from the center, turning it frequently to maintain an even thickness. It requires more effort and patience compared to using a pasta machine, but the results can be just as good. Keeping the dough lightly floured helps prevent sticking and tearing while rolling by hand.
Is it necessary to purée the sauce?
It is not strictly necessary, but it creates a much smoother, more elegant final dish. Blending the sauce ensures that the spinach and cream are fully combined into a velvety texture that coats the tortellini evenly. Without puréeing, the sauce will have visible spinach pieces and a slightly rougher texture, which is still delicious but less refined. Using a blender or an immersion blender achieves the best consistency. After blending, return the sauce to the pan and adjust the seasoning if needed before tossing with the cooked tortellini.
Can I add meat to the filling in a cheese tortellini recipe?
Ground meats such as beef, pork, veal, or chicken can be cooked, drained of any excess fat, and finely chopped or processed before mixing with the cheese base. It is important that the meat is fully cooked before adding it to the filling to ensure food safety. Blending meat with ricotta or Parmesan creates a rich and satisfying filling while maintaining the creamy texture. Season the meat mixture well with salt, pepper, and herbs to enhance the flavor and complement the rest of the tortellini.
