Mozzarella Tortellini Tomato Sauce (Printable)
Tender handmade pasta filled with creamy mozzarella, ricotta, and Parmesan in a fragrant light tomato sauce.
# What You'll Need:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 tsp salt
→ Filling
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp salt
09 - 1 tbsp finely chopped fresh basil (optional)
→ Sauce
10 - 2 tbsp olive oil
11 - 2 cloves garlic, minced
12 - 1 can (14 oz) crushed tomatoes
13 - 1/2 tsp sugar
14 - 1/2 tsp salt
15 - 1/4 tsp dried oregano
16 - 1/4 tsp black pepper
17 - Fresh basil leaves, for garnish
# How To Make:
01 - On a clean work surface, mound the flour and create a deep well in the center. Crack the eggs into the well and add salt. Using a fork, gradually incorporate flour from the edges into the eggs until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic. Wrap tightly in plastic and let rest at room temperature for 20 minutes.
02 - In a medium bowl, combine shredded mozzarella, ricotta, grated Parmesan, black pepper, salt, and chopped basil if using. Mix thoroughly until all ingredients are evenly distributed and the mixture forms a cohesive filling. Cover and refrigerate until ready to use.
03 - Divide the rested dough into two equal portions. Working with one portion at a time, flatten slightly and roll through a pasta machine starting at the widest setting, progressively narrowing to the second-thinnest setting. Alternatively, use a rolling pin to hand-roll each portion into a thin sheet approximately 1/16 inch thick.
04 - Cut the rolled dough into 2-inch squares or rounds. Place 1 teaspoon of filling in the center of each piece. Fold the dough over to form a triangle or half-moon shape, pressing firmly around the edges to seal. Bring the two corners together, overlap slightly, and pinch firmly to create the classic tortellini ring shape.
05 - Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil. Gently drop the tortellini into the boiling water, being careful not to overcrowd the pot. Cook for 3–4 minutes, or until the tortellini float to the surface. Remove carefully with a slotted spoon, draining well.
06 - While the tortellini cook, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant and golden, about 1 minute. Pour in crushed tomatoes, then add sugar, salt, dried oregano, and black pepper. Reduce heat to low and simmer gently for 10 minutes, stirring occasionally to prevent sticking.
07 - Transfer the cooked, drained tortellini directly into the warm tomato sauce. Gently toss to coat each piece evenly with the sauce. Divide among serving plates, garnish generously with fresh basil leaves and additional grated Parmesan if desired. Serve immediately while hot.
# Expert Tips:
01 -
- Handmade pasta has a tender texture that store-bought versions can never quite replicate
- The three-cheese filling creates an incredibly satisfying stretch with every bite
- These freeze beautifully, so you can have impressive comfort food ready on busy nights
02 -
- Letting the dough rest is non-negotiable—skip this and the pasta will snap back when you try to roll it
- Keep unused dough covered with a damp towel to prevent it from drying out while you work
- The tortellini will continue cooking in the sauce, so undercook them slightly in the water
03 -
- Use a pizza cutter to quickly cut uniform squares from your pasta sheet
- Always save a cup of pasta water—its liquid gold if your sauce needs loosening