Ricotta Tortellini

Homemade pasta pillows filled with a creamy ricotta cheese mixture, flavored with parsley, Parmesan, nutmeg and lemon zest. These delicate tortellini are served with melted butter and extra Parmesan cheese.

6 servings

1 hr 47 min

Published October 4, 2025

Ingredients

•20 ounces whole-milk ricotta
•⅔ cup minced fresh flat-leaf parsley
•½ cup finely grated Parmesan
•1 teaspoon freshly grated nutmeg
•1 teaspoon lemon zest
•¼ teaspoon fine sea salt
•2 cups all-purpose flour
•3 whole large eggs
•½ teaspoon fine sea salt plus more
•1 whole large egg white, beaten
•¼ cup unsalted butter, melted
•¼ cup Finely grated Parmesan
•1 piece Stand mixer
•1 piece Pasta machine
•1 piece 3" round cookie cutter

Cooking Instructions

1.
Mash all ingredients in a medium bowl until well blended and smooth. Cover and chill while preparing dough.
10 min
2.
Place first 3 ingredients in bowl of a stand mixer with a dough hook. Mix at low speed until dough pulls away from side of bowl, about 4 minutes. Place on work surface; knead until smooth, adding water by teaspoonfuls if dry, 2-3 minutes (dough is fairly stiff). Divide in 4, flatten, wrap in plastic, and chill for 30 minutes.
37 min
3.
Working with 1 dough round at a time, run dough through widest setting of a pasta machine. Fold in half; run through machine. Repeat 7 times. Roll through machine without folding, decreasing width setting after each roll, until 1/16" thick. Transfer to a floured surface.
15 min
4.
Using a 3" cookie cutter, cut dough into circles. Spoon 1 rounded teaspoonful of filling into center of each dough. Brush edges lightly with egg white; fold over and press to seal, forming a half-moon shape. Fold and press tips together, moistening with egg white to seal. Transfer to a lightly floured rimmed baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
30 min
5.
Bring a large pot of water to a boil. Season with salt; add tortelloni. Simmer, stirring gently, until cooked through, 2-3 minutes after they begin to float. Using a slotted spoon, divide tortelloni among bowls. Drizzle melted butter over and serve with cheese.
15 min

Ingredients

•20 ounces whole-milk ricotta

•⅔ cup minced fresh flat-leaf parsley

•½ cup finely grated Parmesan

•1 teaspoon freshly grated nutmeg

•1 teaspoon lemon zest

•¼ teaspoon fine sea salt

•2 cups all-purpose flour

•3 whole large eggs

•½ teaspoon fine sea salt plus more

•1 whole large egg white, beaten

•¼ cup unsalted butter, melted

•¼ cup Finely grated Parmesan

•1 piece Stand mixer

•1 piece Pasta machine

•1 piece 3" round cookie cutter

Cooking Instructions

Mash all ingredients in a medium bowl until well blended and smooth. Cover and chill while preparing dough.

10 min

Place first 3 ingredients in bowl of a stand mixer with a dough hook. Mix at low speed until dough pulls away from side of bowl, about 4 minutes. Place on work surface; knead until smooth, adding water by teaspoonfuls if dry, 2-3 minutes (dough is fairly stiff). Divide in 4, flatten, wrap in plastic, and chill for 30 minutes.

37 min

Working with 1 dough round at a time, run dough through widest setting of a pasta machine. Fold in half; run through machine. Repeat 7 times. Roll through machine without folding, decreasing width setting after each roll, until 1/16" thick. Transfer to a floured surface.

15 min

Using a 3" cookie cutter, cut dough into circles. Spoon 1 rounded teaspoonful of filling into center of each dough. Brush edges lightly with egg white; fold over and press to seal, forming a half-moon shape. Fold and press tips together, moistening with egg white to seal. Transfer to a lightly floured rimmed baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

30 min

Bring a large pot of water to a boil. Season with salt; add tortelloni. Simmer, stirring gently, until cooked through, 2-3 minutes after they begin to float. Using a slotted spoon, divide tortelloni among bowls. Drizzle melted butter over and serve with cheese.

15 min