Name: Homemade Three Cheese Tortellini Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Italian
Ingredients: ½ pound (about 1 ¾ cups) all purpose flour; 2 large eggs; 1 egg yolk; 1 tablespoon water (plus extra if needed); 15 oz whole milk ricotta cheese; ½ cup shredded mozzarella cheese; ¼ cup grated parmesan cheese; 1 tablespoon dried basil; 1 teaspoon dried parsley; 2 cloves garlic, minced; ¼ cup butter; Salt, for boiling water

Jump to Recipe

If you crave a dish that feels like a warm hug from the inside, then you are going to fall head over heels for this Homemade Three Cheese Tortellini. This recipe brings together silky pasta dough filled with a lusciously creamy blend of ricotta, mozzarella, and Parmesan cheeses, seasoned just right with fragrant dried herbs. The result is a perfect balance of textures and rich flavors that make every bite an absolute delight. Whether you’re rolling it out fresh in your kitchen or sharing it at a family dinner, making your own tortellini adds an unbeatable touch of love and authenticity to the table.

Homemade Three Cheese Tortellini Recipe - Recipe Image

Ingredients You’ll Need

Crafting the perfect Homemade Three Cheese Tortellini starts with a handful of simple, high-quality ingredients that each play a crucial role. From the flour that forms the pasta’s delicate structure to the trio of cheeses that provide richness and depth, every component brings something special to the dish.

All-purpose flour: The backbone of the pasta dough, providing structure and that tender bite you want in fresh tortellini.
Eggs: Binding the dough together while adding richness for a supple texture that rolls out smoothly.
Water: A small addition to adjust dough consistency, ensuring it’s not too dry or sticky.
Whole milk ricotta cheese: The creamy base of the filling, lending a mild and luscious flavor.
Shredded mozzarella cheese: Adding stretchiness and gooey texture inside each tortellini pocket.
Grated Parmesan cheese: Injecting sharp, nutty notes that balance and brighten the cheese blend.
Dried basil: Infuses a subtle herbal sweetness that enhances the filling’s complexity.
Dried parsley: Adds a fresh, green flavor that rounds out the aromatic profile.
Butter and garlic (for serving): Simple, fragrant elements to elevate the finished tortellini without overpowering.

How to Make Homemade Three Cheese Tortellini

Step 1: Prepare the Pasta Dough

Begin by placing the all-purpose flour into your food processor fitted with the dough blade. Whisk your eggs with the tablespoon of water, then slowly pour this mixture into the running processor. Watch as the dough magically starts to form a ball. Once it does, transfer it onto a lightly floured surface and knead until it feels smooth and silky. If the dough is feeling stubbornly dry, add a bit more water; if it’s too sticky, toss in a sprinkling more flour. Wrap the dough in plastic wrap and let it rest for at least 30 minutes, which helps relax the gluten and makes rolling much easier.

Step 2: Mix the Cheese Filling

While the dough is resting, blend together the ricotta, shredded mozzarella, and grated Parmesan cheeses with the dried basil and parsley. This flavorful mixture will become the soul of your Homemade Three Cheese Tortellini – creamy, cheesy, and perfectly seasoned. Taste and trust your instincts here because each herb lifts the richness just so.

Step 3: Roll Out the Dough

Divide your rested dough into three parts and lightly flour each one. Using a pasta roller, pass each piece through the thickest setting first, folding it into thirds and rolling it out three times to build elasticity. Then, gently roll through progressively thinner settings until you reach the sheer, delicate thickness needed for tortellini. If you don’t have a pasta machine, a rolling pin and plenty of patience will do the job beautifully.

Step 4: Shape the Tortellini

Using a 3-inch round cutter, punch out circles from your rolled dough. Spoon approximately one teaspoon of your heavenly cheese filling into the center of each round. Dip your fingertip in water and carefully wet the edges to help seal the dough. Fold each circle over the filling to make a semicircle, press the edges firmly, then bring the corners together and press to complete their signature shape. Place the formed tortellini onto a floured surface to keep them from sticking while you prepare the rest.

Step 5: Cook Your Homemade Three Cheese Tortellini

Bring a large pot of salted water to a rolling boil. Gently slide in the tortellini and cook for about five minutes. They are ready when they float to the surface and have a tender yet firm bite. Meanwhile, sauté two cloves of finely minced garlic in a quarter cup of butter until fragrant and golden – this will be your deliciously simple sauce to coat the tortellini.

How to Serve Homemade Three Cheese Tortellini

Garnishes

A sprinkle of freshly grated Parmesan and a few torn fresh basil leaves can add a vibrant finish to your tortellini. A light drizzle of quality olive oil or a scattering of toasted pine nuts also brings extra flavor and texture that complements the creamy filling perfectly.

Side Dishes

Pair your Homemade Three Cheese Tortellini with a crisp green salad dressed with lemon vinaigrette or some roasted seasonal vegetables. A basket of crusty bread is another great companion to soak up the garlic-butter sauce and make the meal even more satisfying.

Creative Ways to Present

For a special occasion, arrange your tortellini in a shallow baking dish, cover with marinara or Alfredo sauce, sprinkle with extra cheese, and bake until bubbly and golden. Or serve on a wooden platter lined with fresh herbs for a rustic, inviting look that will wow guests before the first bite even touches their lips.

Make Ahead and Storage

Storing Leftovers

If you have any Homemade Three Cheese Tortellini left after your feast, keep them in an airtight container in the refrigerator for up to two days. Make sure to layer them with a light dusting of flour or parchment paper to prevent sticking.

Freezing

To freeze the tortellini, lay them out on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag. This way, they won’t stick together, and you can conveniently cook only as many as you need later on.

Reheating

When reheating, the best method is to cook the frozen tortellini directly in boiling salted water for about two to three minutes longer than fresh ones. Toss with warmed garlic butter or your favorite sauce to bring back their fresh-from-the-kitchen magic.

FAQs

Can I use different cheeses for the filling?

Absolutely! While the Homemade Three Cheese Tortellini shines with ricotta, mozzarella, and Parmesan, you can experiment with cheeses like fontina, asiago, or even a little goat cheese for unique flavor twists.

Do I really need a pasta machine to make this?

Not at all. A pasta machine makes the job easier and more uniform, but you can definitely roll the dough out by hand with a rolling pin. It just might take a bit more muscle and patience to get the dough thin enough.

How can I tell when the tortellini are cooked?

The best sign is when they float to the surface of the boiling water and have a tender, chewy texture. Taste a piece to be sure it’s cooked through but still pleasantly firm.

Can I make the dough and filling ahead of time?

Yes! The dough can be wrapped tightly and refrigerated for up to 24 hours, and the filling stored separately in the fridge. Just shape the tortellini fresh when you’re ready to cook for the best results.

What sauce should I serve with Homemade Three Cheese Tortellini?

Simple is best. Garlic butter is classic and lets the cheese filling stand out, but a light tomato sauce or pesto will also pair beautifully. Avoid heavy sauces that might overpower the delicate flavors.

Final Thoughts

Making Homemade Three Cheese Tortellini might seem like a project, but it is genuinely one of the most rewarding kitchen adventures you can take on. From mixing the dough to shaping each tiny pasta-filled purse, you create something that tastes far beyond humble ingredients. So roll up your sleeves, invite a friend or family member to join in, and dive into the joy of crafting a truly special meal. Trust me, once you make this tortellini at home, there will be no turning back.

Homemade Three Cheese Tortellini Recipe

★★★★★

5.2 from 28 reviews

Author: Lana
Total Time: 55 minutes
Yield: 4 servings (about 40 tortellini) 1x
Diet: Vegetarian

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Description

This Homemade Three Cheese Tortellini recipe combines a silky, fresh pasta dough with a creamy and flavorful filling of ricotta, mozzarella, and parmesan cheeses, enhanced with aromatic dried basil and parsley. Perfectly shaped and cooked al dente, these tortellini are then finished with a simple garlic butter sauce, delivering a classic Italian pasta dish that’s both comforting and elegant.

Instructions

Prepare the Pasta Dough: Place the flour in a food processor fitted with a dough blade. Whisk together the eggs and 1 tablespoon of water. With the food processor running, slowly add the egg mixture through the spout until the dough begins to form a ball, then turn off the processor.
Knead the Dough: Turn the dough onto a lightly floured surface and knead until silky and smooth. Adjust with extra water or flour if the dough is too dry or sticky. Wrap tightly with plastic wrap and let rest for 30 minutes, or refrigerate if not using immediately.
Make the Filling: While the dough rests, combine the ricotta, shredded mozzarella, grated parmesan, dried basil, and dried parsley in a bowl. Mix well and set aside.
Roll Out the Dough: Divide the dough into three pieces. Lightly flour each piece and roll through a pasta roller starting at the thickest setting. Fold in thirds and roll again, repeating this three times for elasticity. Then gradually roll through each thinner setting until reaching the thinnest setting.
Cut and Fill Tortellini: Using a 3-inch round cutter, cut pasta circles. Place approximately 1 teaspoon of filling in the center of each circle. Moisten the edges with water, fold over to make half-moons, and then shape into tortellini by wrapping the corners around each other and pressing firmly to seal. Place shaped tortellini on a heavily floured surface.
Cook the Tortellini: Bring a large pot of salted water to a boil. Add tortellini and cook for about 5 minutes or until they float and are tender but firm to the bite. Drain well.
Prepare Garlic Butter Sauce: While the tortellini cooks, melt butter in a pan over medium heat. Add minced garlic and sauté until fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.
Serve: Drizzle the garlic butter over the drained tortellini and serve immediately while warm and fresh.

Notes

If dough is difficult to work with, let it rest longer to relax the gluten.
Use freshly grated parmesan for best flavor in filling.
You can substitute fresh basil and parsley for dried if available, increasing the quantity to 1 tablespoon fresh basil and 1 teaspoon fresh parsley.
Tortellini can be frozen after shaping; freeze on a tray then transfer to airtight bags.
Ensure water is well salted to enhance pasta flavor while boiling.
Serve with extra grated parmesan cheese on the side.

Prep Time: 45 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Boiling and sautéing
Cuisine: Italian