Make your own homemade cheese tortellini with a few basic ingredients and a delicious 5 cheese filling!
Homemade Cheese Tortellini
Up your dinner anty with homemade cheese tortellini! This cheese tortellini recipe is made with a simple homemade pasta and 5 different kinds of cheese!
Serve it with a yummy homemade vodka sauce or use a store-bought marinara sauce. Whatever you choose, homemade cheese tortellini is easier to make than you’d think!
What is tortellini? Tortellini is an Italian stuffed pasta. Often times tortellini is stuffed with different meat and cheeses. You can make homemade tortellini or buy store-bought.
Why go homemade pasta?
We love making homemade pasta (like home homemade ravioli) because you know exactly what is in your food! Store-bought pasta always has hidden additives.
What is in cheese tortellini?
The base of this homemade pasta recipe is super simple with just 4 ingredients.
- Flour: make sure to use all-purpose flour for this pasta.
- Water: water is used to make the pasta moldable.
- Mascarpone cheese: mascarpone adds a creaminess to the tortellini pasta.
- Salt: don’t forget the salt!
Make Your Own
Making homemade mascarpone cheese is easier than you think! Follow our step-by-step how to make mascarpone cheese tutorial and enjoy homemade mascarpone in no time at all.
Why use one cheese when you can use 5?! This cheese filling is creamy and cheesy.
- Ricotta cheese
- Mozzarella cheese
- Mascarpone cheese
- Asiago cheese
- Romano cheese
How to Make Cheese Tortellini
Make Cheese Filling
Combine all the ingredients for the cheese filling and set aside.
Make Tortellini Dough
Mix together flour, salt, water, and mascarpone cheese until a loose ball forms.
Transfer the dough to the table and knead it for 5 minutes. Wrap dough with plastic wrap and let rest for 30 minutes.
Roll Out Pasta Dough
For this tortellini recipe, we recommend using a KitchenAid stand mixer.
Start on the largest setting (#1) and pass your dough through the rollers. Next, move the roller to one setting smaller (#2) and pass the dough through again. Repeat until you reach setting number 5.
Cut 2×2-inch squares with a pastry cutter.
Fill and Seal Tortellini
Scoop about 1 teaspoon of filling into the center of the squares.
Dip your finger into water and wet the outer edges of the tortellini. Flip one corner of the tortellini and fold over to the other side creating a triangle. Use your fingers to press them tightly closed.
Wet your finger again and press the two bottom tips together to form the ravioli.
Fill a medium pot with water and bring it to a boil. Boil the cheese tortellini for 2-3 minutes, or until they float.
The most popular types of cheeses inside tortellini are ricotta, mozzarella, and parmesan.
Cheese tortellini is made with homemade pasta on the outside and a combination of soft cheese on the inside.
Boil uncooked tortellini for around 2-3 minutes or until they begin to float.
Now that you know how to make this simple cheese tortellini recipe, it’s tie to serve it with a yummy homemade pasta sauce. Here are a few favorites:
Store leftover cheese tortellini in an airtight container in the fridge for up to 3 days.
How to Freeze Cheese Tortellini
- Place tortellini on a baking sheet so that they are not touching.
- Freeze tortellini for 30 minutes to 1 hour or until hard.
- Transfer tortellini into a freezer-safe gallon-size bag and remove as much air as possible.
- Freeze for up to 3 months.
How to Make Cheese Tortellini
- 2 cups all purpose flour
- ¾ cup water
- 3 tablespoons mascarpone cheese
- ½ teaspoon salt
- ½ cup whole milk ricotta cheese
- ½ cup mozzarella cheese shredded
- ¼ cup mascarpone cheese
- ¼ cup asiago cheese shredded
- ¼ cup romano cheese shredded
- 1 teaspoon Italian seasoning
- First, prepare the cheese filling. Combine all of the cheeses in a medium bowl. Add the Italian seasoning and mix until it is incorporated into all of the cheese filling Set aside.
- Next, make the tortellini dough. Add the flour and salt into a mixing bowl and make a well. Add ½ cup of water and the mascarpone cheese into the well and mix with a fork or wooden spoon until a loose ball forms.
- Transfer the dough out onto the table and knead with your hands for 5 minutes. Add more water as needed. The dough should be firm and not sticky.
- Wrap the dough tightly in plastic wrap and allow it to rest for 30 minutes.
- Prepare to roll out your dough and set a bowl with the remaining water out that you will be using to seal your tortellini.
- Lightly flour your work surface and divide the dough in half. Wrap one half in plastic wrap and set aside while you prepare to roll your first piece.
- Roll your pasta, according to the manufacturer’s instructions, or until it is thin enough to see your fingers through the dough.
- For a KitchenAid pasta attachment: start on the largest setting (#1) and pass your dough through the rollers. Next, move the roller to one setting smaller (#2) and pass the dough through again. Repeat until you reach setting number 5.
- Once the dough is thin enough to see your fingers through, trim it into 2 equal size rectangles. Cut the rectangles into 2 inch by 2 inch squares. Scoop your filling into the center of the squares (about 1 teaspoon per tortellini).
- Dip your finger into water and wet the outer edgers of the tortellini. Flip one corner of the tortellini and fold over to the other side creating a triangle. Use your fingers to press them tightly closed.
- Wet your finger again and press the two bottom tips together to form the ravioli.
- When all of the tortellini have been formed, bring a pot of water to a boil. Boil the tortellini for 2-3 minutes or until the tortellini has started to float. Strain from the boiling water and toss in the sauce.
Tips & Notes
- You can sub parmesan for the romano and asiago if you need to.
For the vodka sauce, if you don’t have tomato paste, use ½ cup tomato sauce and cook for 4 to 5 minutes instead of 1 to 2.
- We use homemade Italian seasoning. If you use a store-bought Italian seasoning, you may want to taste test before adding any additional salt.