A delicious homemade tortellini filled with mozzarella cheese, sundried tomatoes and basil, served with a creamy parmesan sauce.
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Place the flour in a mixing bowl and make a hole in the middle. Pour the eggs in the center of the hole, then add the olive oil and. Mix the dough with your hands until well combined.
Add water bit by bit while kneading the dough with the palm of your hand. Knead the dough until you end up with a smooth ball of pasta. Wrap the dough in cling wrap and let it rest for 10 minutes.
Mix all ingredients together until well combined and set aside until ready to use.
Get a rolling pin ready, lightly dust the counter with flour, place your dough onto the floured surface, and press flat. Start rolling your dough thin enough to feed through the pasta roller (about 3mm thick). You will need to cut wide strips to fit into the roller.
Take one pasta sheet at a time and feed it through the roller on the wide setting (#5).
Change the setting to 2 sizes smaller (#3) and feed each sheet through again. You may need to dust the dough sheets in between as needed.
Change your roller to the final setting (#2), then do a last feed of each sheet.
Use a glass to cut out round discs from your pasta sheets.
Place a teaspoon of filling in the center of each pasta disc.
Fold one end of the disc over to create a half-moon. Make sure your filling does not pop out. Pinch the edges of each half-moon to ensure the pasta is sealed.
Take the two points of each half-moon and gently bring them together, letting them overlap and pinch to seal the two points. Your tortellini should resemble a little hat.
Bring a pot of water to boil and add a tiny bit of vegetable oil. The water must be boiling.
Add your tortellini in batches (not to overcrowd the pot). Each batch will cook for about 3 minutes (the pasta should be cooked but still al dente). Remove tortellinis from water and set aside. Do not rinse with water.
Heat a saucepan, add the cream and parmesan cheese, and stir until well combined. Season with salt and pepper to taste.
Heat a pan or wok, add a little olive oil blend, and sauté your tortellinis in batches until they are golden brown.
Place a few sautéed tortellinis into each pasta bowl, pour over some parmesan cream, and garnish your dish with a little extra grated parmesan cheese.
Ensure the water is boiling before adding the tortellini to prevent them from becoming soggy.
Do not rinse the cooked tortellini with water to maintain their texture.
How do I make homemade tortellini from scratch?
To make homemade tortellini, start by mixing all-purpose flour, eggs, and olive oil in a bowl. Knead the dough until smooth, then let it rest. Roll out the dough thinly, cut into discs, fill with your mozzarella, sundried tomato, and basil mixture, and shape into tortellini. Cook them in boiling water for about 3 minutes until al dente.
What are some dietary substitutions for the tortellini filling?
If you're looking for dietary substitutions, you can use dairy-free cheese alternatives for the mozzarella to make this dish vegan. For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. You can also replace sundried tomatoes with fresh tomatoes or roasted red peppers for a different flavor profile.
How should I store leftover tortellini?
To store leftover tortellini, place them in an airtight container in the refrigerator. They can be kept for up to 3 days. If you want to freeze them, lay the uncooked tortellini on a baking sheet to freeze individually before transferring them to a freezer-safe bag, where they can last for up to 3 months.
What sauce pairs well with mozzarella, sundried tomato, and basil tortellini?
A creamy parmesan sauce pairs beautifully with mozzarella, sundried tomato, and basil tortellini. You can also try a light olive oil and garlic sauce or a fresh tomato basil sauce for a different flavor. Adding a sprinkle of fresh herbs or chili flakes can enhance the dish even further.
Can I make tortellini in advance and freeze them?
Yes, you can make tortellini in advance and freeze them. After shaping the tortellini, place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag. When you're ready to cook them, you can boil them directly from frozen; just add a couple of extra minutes to the cooking time.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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