Mozzarella Tortellini Tomato Sauce (Printable Format)
Handcrafted pasta filled with three cheeses in a light tomato sauce—perfect comfort food for weeknight dinners.
# What You 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
→ 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 Steps:
01 - Mound flour on a clean work surface and create a well in the center. Crack eggs into the well with salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms. Knead by hand 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 evenly distributed and mixture holds together well.
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, working from the widest setting to progressively thinner settings.
04 - Cut dough into 2-inch squares or rounds. Place 1 teaspoon filling in center of each piece. Fold dough over to create triangle or half-moon shape, pressing edges firmly to seal. Bring corners together and pinch to form traditional tortellini shape.
05 - Bring a large pot of salted water to a rolling boil. Gently add tortellini and cook for 3–4 minutes until they float to surface, indicating doneness. Remove carefully with slotted spoon.
06 - Heat olive oil in saucepan over medium heat. Sauté minced garlic until fragrant, about 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 grated Parmesan cheese if desired.
# Expert Suggestions:
01 -
- Homemade tortellini has an entirely different texture than anything store-bought, with pasta so tender it practically melts against your tongue
- The combination of three cheeses creates an incredibly rich filling that still feels light enough for a weeknight meal
- That simple tomato sauce lets all the cheesy flavors shine without overwhelming them
02 -
- The dough needs that full 20-minute rest or it will keep shrinking back as you try to roll it thin
- Seal each tortellini extremely well, pressing with your thumb or a fork. Any gap will let the cheese escape into the boiling water
- Don't overcrowd the pot. Cook in batches so the water temperature doesn't drop too dramatically
03 -
- Keep a small bowl of water nearby while folding. Dampen your fingers if the pasta edges won't seal properly
- Save some pasta water before draining. A splash helps thicken the sauce if it seems too loose