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–+ servings
tortellini on cutting board.
5 from 1 vote

How to Make Cheese Tortellini

This homemade cheese tortellini recipe comes together with just a few ingredients and is made with a 5 cheese filling!
Prep 1 hour
Cook 15 minutes
Total 1 hour 15 minutes
Fat 22
Carbs 50
Protein 19
Yield 4

Ingredients

Pasta Dough

Filling

  • 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

Instructions

  • 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.
    Cheese tortellini in vodka sauce dough in a bowl.
  • 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.
    Cheese tortellini in a pasta dough.
  • 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).
    Cheese tortellini with filling.
  • 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.
    tortellini on baking sheet.
  • 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.
    Cooked cheese tortellini in a pot.

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.

Watch it

Nutrition Facts

Calories: 486kcal | Carbohydrates: 50g | Protein: 19g | Fat: 22g | Sugar: 1g