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+ servings
Cheese tortellini in vodka sauce in a bowl.
5 from 1 vote

Cheese Tortellini with Vodka Sauce

This cheese tortellini with vodka sauce brings a delicious restaurant style pasta dish right to your kitchen. It is a fun dish to make and an even more delicious pasta to eat.
Prep 1 hour
Cook 15 minutes
Total 1 hour 15 minutes
Fat 51
Carbs 57
Protein 23
Yield 4


Pasta Dough

  • 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 shredded
  • ¼ cup romano shredded
  • 1 teaspoon Italian seasoning we used this


  • 2 tablespoons olive oil
  • ½ small yellow onion minced
  • 3 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper optional
  • 3 tablespoons tomato paste
  • ¼ cup vodka
  • ¾ cup heavy cream
  • 1 tablespoon unsalted butter
  • cup grated parmesan



  • 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. The dough should be firm and not sticky.
    Cheese tortellini in a pasta dough.
  • Wrap the dough tightly in plastic wrap and allow it to rest for 30 minutes.
  • Next, make the filling and the sauce (see instructions below).
  • After the sauce and filling are ready, prepare to roll out your dough and set a bowl with the remaining water out that you will be using to seal your tortellini.
    Cheese tortellini filling in a bowl.
  • 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.
    Cheese tortellini with filling.
  • 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.
    Folded cheese tortellini on a pan.
  • 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.
    Cheese tortellini in vodka sauce.


  • While the dough is resting, prepare the filling. In another bowl stir together all of the cheeses.
  • Next, add the Italian seasoning and mix until it is incorporated into all of the cheese filling. Set aside.


  • Sauce, another thing to prepare while the dough is chilling.
  • Add the olive oil to a medium-sized pan and heat over medium/high heat.
    tomato paste in pan.
  • When the oil is fragrant, add the yellow onion and garlic to the pan and sprinkle with ½ teaspoon of salt. Sauté for 2 to 3 minutes.
  • Next whisk in the tomato paste and crushed red pepper. Allow to cook for 1 to 2 minutes. Add the vodka and allow to cook for 4 to 5 minutes. Stirring occasionally.
    Vodka sauce in a pan.
  • Reduce the heat and whisk in the heavy cream and butter.
  • Turn the heat off and whisk in the parmesan.

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.

Nutrition Facts

Calories: 815kcal | Carbohydrates: 57g | Protein: 23g | Fat: 51g | Fiber: 3g | Sugar: 4g