Mozzarella Tortellini Tomato Sauce (Printable version)

Tender pasta filled with melted mozzarella and ricotta in a light tomato sauce—a comforting Italian classic perfect for weeknight dinners.

# What You’ll Need:

→ Pasta Dough

01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon salt

→ Filling

04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon salt
09 - 1 tablespoon finely chopped fresh basil

→ Sauce

10 - 2 tablespoons olive oil
11 - 2 cloves garlic, minced
12 - 1 can (14 oz) crushed tomatoes
13 - 1/2 teaspoon sugar
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon dried oregano
16 - 1/4 teaspoon black pepper
17 - Fresh basil leaves for garnish

# How to Make It:

01 - Mound flour on a clean work surface and create a well in the center. Add eggs and salt to the well. Gradually incorporate flour into eggs using a fork until shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic and rest for 20 minutes.
02 - Combine mozzarella, ricotta, Parmesan, pepper, salt, and basil in a medium bowl. Mix thoroughly until all ingredients are well blended and filling is uniform in consistency.
03 - Divide rested dough into two equal portions. Roll each portion into thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin, ensuring even thickness throughout.
04 - Cut dough into 2-inch squares or rounds. Place 1 teaspoon of filling in center of each piece. Fold over to create triangle or half-moon shape, press edges firmly to seal, then bring corners together and pinch to form traditional tortellini shape.
05 - Bring large pot of salted water to rolling boil. Gently add tortellini and cook for 3–4 minutes until they float to surface. Remove carefully with slotted spoon.
06 - Heat olive oil in saucepan over medium heat. Sauté garlic until fragrant, approximately 1 minute. Add crushed tomatoes, sugar, salt, oregano, and pepper. Simmer for 10 minutes, stirring occasionally to prevent sticking.
07 - Gently toss cooked tortellini with warm tomato sauce until evenly coated. Plate immediately and garnish with fresh basil leaves and additional Parmesan cheese if desired.

# Expert tips:

01 -
  • The combination of three cheeses creates an incredibly rich filling that still feels light
  • Homemade tortellini cook in mere minutes making this faster than delivery
  • The simple tomato sauce lets all that fresh pasta effort really shine
02 -
  • If dough tears while rolling let it rest for 5 more minutes then try again
  • Seal each tortellini firmly or they'll open while cooking and lose their precious filling
  • Don't overcrowd the pot cook in batches if needed so they have room to float freely
03 -
  • Practice making simple ravioli squares before attempting the tortellini ring shape
  • The dough should feel like playdough not sticky or stiff when properly hydrated

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